Baked Coconut Shrimp
This crunchy coated shrimp feels festive and comes together in less than 30 minutes and without needing to break out the deep fryer.
- 1 1/2 lb large shrimp, peeled and deveined
- 3 eggs
- 1 1/2 cup unsweetened flaked coconut
- 3/4 cup panko (Japanese breadcrumbs)
- 3/4 cup flour
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp lime zest
- Preheat oven to 425 F and prepare a sheet pan by lightly greasing.
- Prepare the dipping stations:
- Beat the eggs in a small bowl and set aside. Stir together coconut flakes and Panko in a separate bowl and set aside. In a third bowl, stir together flour and spices.
- Working in small batches, dip the shrimp in the flour mix, then the egg, then the coconut. You may have to press on the coconut since the pieces are bigger and you want to be sure it sticks.
- Line the shrimp in a single layer on the baking sheet (use two if it gets too crowded), then lightly drizzle with oil or spray with cooking spray.
- Bake until the shrimp are cooked through and the outsides are golden brown and crispy, about 10 minutes.
These shrimp are wonderful on their own, but excellent with a sauce. We like them with sweet chili sauces, or orange marmalade and mustard concoctions.