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Baked Coconut Shrimp Recipe

Baked Coconut Shrimp Recipe
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★★★★★

5.1 from 22 reviews

This Baked Coconut Shrimp recipe offers a crispy, flavorful twist on a classic appetizer by coating large shrimp in a crunchy coconut and breadcrumb mixture before baking to golden perfection. Served with a tangy and sweet chili mayo dipping sauce, it’s a delightful dish that is perfect for parties or a tasty weeknight treat.

Ingredients

Scale

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup breadcrumbs (Panko recommended)

For the Sweet Chili Mayo:

  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for the shrimp to bake crispy.
  2. Prepare Shrimp: Pat the shrimp dry thoroughly with paper towels to help the coating stick better.
  3. Breading Station: Set up three separate bowls: one with flour mixed with salt and pepper, one with the beaten eggs, and one with the coconut mixed with breadcrumbs and paprika for seasoning.
  4. Bread Shrimp: Dip each shrimp first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat evenly with the coconut and breadcrumb mixture to form a crunchy crust.
  5. Bake: Arrange the coated shrimp on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 12-15 minutes, flipping the shrimp halfway through baking to ensure even crispiness on both sides.
  6. Make Sweet Chili Mayo: While the shrimp bakes, whisk together the mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth and creamy.
  7. Serve: Serve the baked coconut shrimp hot alongside the sweet chili mayo for dipping for a perfect combination of flavors and textures.

Notes

  • For a gluten-free version, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
  • Be sure to dry the shrimp well before breading to get a crispier crust.
  • The sweet chili mayo can be made ahead and stored in the refrigerator for up to 2 days.
  • Flipping shrimp halfway through baking helps achieve an even, crispy coating without burning.
  • If you prefer a lighter dip, substitute mayonnaise with Greek yogurt.

Nutrition

Keywords: baked coconut shrimp, coconut shrimp recipe, healthy shrimp appetizer, crispy shrimp, baked seafood, sweet chili mayo

Find it online: https://tastygenius.com/baked-coconut-shrimp-recipe/