Crispy Baked Coconut Shrimp

Don’t think that if you forgo frying coconut shrimp, you’ll miss out of the crispiness that everyone enjoys about this tasty finger food. Breaded with flour, panko, and unsweetened coconut, baking these sweet + salty shrimp yields quite the crunch and coconutty flavor. The best part of this recipe is that it only takes 30 minutes to prepare, dredge + coat, and bake. Pair this goodness with a green salad or simply with sweet chili sauce.

The seasonings are fairly basic–salt, pepper, and Spanish pimentón. Pimentón adds a slight layer of smokiness; it’s subtle but enough for you to taste. For shrimp size, I prefer to use 16/20 count shrimp, as they're big enough to hold a good amount of batter and still remain tender. Now for the assembly line. I start off by dredging the shrimp in flour, followed by a quick egg dip, and finally, coat in a panko bread crumbs + coconut flakes mixture. Spray avocado oil over the top. This will give the shrimp a nice golden color. Cook for 15 minutes and squeeze lime over the hot batch. It’s that simple and quite delicious!

Total Time: 30 minutes Servings: 2-3

You Need

  • 1 lb 16/20 count shrimp, peeled and deveined
  • ⅓ cup flour
  • 1 egg
  • ⅓ panko bread crumbs
  • ⅓ cup unsweetened coconut shreds
  • 1 tsp pimentón
  • salt
  • black pepper
  • avocado oil spray
  • lime for squeezing

Do It

  1. Preheat oven to 425°F.
  2. Start with 3 medium bowls. Add flour + pimentón to the first bowl (mix well), egg in the second bowl (whisk), and coconut shreds + panko crumbs in the last bowl.
  3. Season both sides of shrimp with salt and pepper.
  4. Keep one hand clean and free of dredging ingredients. One at a time, hold shrimp by its tail, dredge in flour and shake off excess. Proceed with dipping the shrimp in the egg mixture, make sure the shrimp is coated well and gently shake off excess egg. Place shrimp into the last bowl (panko crumbs + cocnut shreds) and with your free hand, sprinkle panko + coconut mixture over shrimp until well-coated.
  5. Place on cooking sheet. Repeat until all shrimp or coated.
  6. Spray tops of shrimp with avocado oil (or cooking spray). Again, this will help the shrimp turn a golden brown color and aid in crispiness.
  7. Place shrimp in oven and cook for 15 minutes or until shrimp are golden brown.
  8. Remove from oven. Allow to cool for 2 minutes and juice lime over shrimp.
  9. Serve with sweet chilli sauce.
  10. Enjoy!