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Baked Coconut Shrimp

A simple yet delicious recipe for Baked Coconut Shrimp, combining crunchy texture and tropical flavor, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound large shrimp, peeled and deveined Fresh or frozen shrimp works well; just ensure they're thawed properly.
  • 1 cup unsweetened shredded coconut Offers a tropical flavor with no added sugars.
  • 1/2 cup breadcrumbs Use panko for an extra crunch or whole wheat for a healthier option.
  • 1/2 cup all-purpose flour Essential for creating a nice coating; can be substituted with almond flour for gluten-free diets.
  • 2 large eggs Acts as a binder; egg substitutes can be used for a vegan version.
  • 1 teaspoon garlic powder Adds depth of flavor; freshly minced garlic can also be used.
  • 1 teaspoon salt Adjust according to taste or dietary needs.
  • 1/2 teaspoon black pepper Provides a subtle heat.
  • 1/2 teaspoon paprika Contributes a vibrant color and mild flavor.
  • as needed coconut oil spray (for baking) Helps achieve a crisp finish; olive oil spray is a suitable alternative.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). This ensures an even bake for your shrimp.
  2. Prepare the baking sheet by lining it with parchment paper and lightly spraying it with coconut oil to prevent sticking.
  3. Mix the coconut coating in a shallow bowl by combining the coconut, breadcrumbs, garlic powder, salt, pepper, and paprika.
  4. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for the coconut mixture.
  5. Dredge each shrimp by coating it in flour, dipping it into beaten eggs, and then covering it with the coconut mixture.
  6. Arrange the breaded shrimp on the prepared baking sheet in a single layer.
  7. Lightly spray the tops of the shrimp with coconut oil spray for a crispy finish.
  8. Bake for 12-15 minutes or until golden brown and crispy.
  9. Serve warm with dipping sauce.

Notes

To store, keep leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness. It can also be frozen for up to three months.