Succulent shrimp with a golden crunchy panko and coconut shell, these delicious Baked Coconut Shrimp could easily be your family's favorite finger food! Don't forget the Thai chili sauce for dipping.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Appetizer
Cuisine: American
Keyword: shrimp
Servings: 4
Calories: 219kcal
Author: Namiko Chen
Ingredients
1lbshrimp(22 medium/large shrimp; peeled and deveined)
Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper.
Combine the panko and oil in a frying pan and toast over medium heat until golden brown (about 2 minutes).
Transfer panko into a shallow dish and allow to cool, then combine with shredded coconut.
Sprinkle salt and pepper on the shrimp.
Add paprika in the flour and mix together. Whisk eggs in a shallow bowl until foamy.
Dredge each shrimp in the flour to coat completely and pat off the excess flour. Then dip into the beaten egg and finally coat with the toasted panko/coconut mixture. Press panko/coconut flakes on the shrimp to make sure they adhere.
Place shrimp in a single layer on the prepared baking sheet and bake at 400ºF (200ºC), until coconut is golden and shrimp are cooked through, about 15 to 17 minutes Flip once while baking.
Add chopped cilantro in the sweet chili sauce and serve with coconut shrimp.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days and in the freezer for a month.