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Crispy Baked Coconut Shrimp

Crispy Baked Coconut Shrimp are simply scrumptious! One bite into these crispy, succulent shrimp will send you straight to a beach underneath a palm tree. Finely shredded coconut is mixed together with Panko bread crumbs for the ultimate crunch factor. Baked instead of fried – how much better can these get?!

Ingredients Needed for Crispy Baked Coconut Shrimp

Making Crispy Baked Coconut Shrimp is as simple as they are scrumptious. Part of that being, you only need a handful of simple ingredients! Here’s what you need:

  • Shrimp – I love to get mine from the freezer section at Costco. You get a 2 pound bag for a great price, and the shrimp are nice and big!
  • Eggs
  • Finely shredded unsweetened coconut
  • Panko bread crumbs
  • Seasoned salt
  • Extra virgin olive oil

How to Coat the Shrimp

When it comes to actually coating and making these coconut shrimp, it’s pretty simple! Roll up your sleeves and get ready to get your hands a bit dirty though, but that’s the fun part!

First, pat your shrimp dry. This will insure that the coating sticks fully to the shrimp. You don’t want to skimp on the coating!

Then, whisk up an egg in one bowl and combine the coconut flakes with the Panko bread crumbs and seasonings in another bowl. Set them up in a row with the egg first, then the bread crumb mix, then your sheet pan.

Working with one shrimp at a time, dunk it into the egg wash, then into the coconut coating to get completely coated, then to the greased baking sheet. Repeat!

Finally, gently brush and drizzle the tops of the prepared shrimp with olive oil to help them get all golden brown. Bake!

Serving the Shrimp

The instant these sweet puppies come out of the oven, you’re going to want to dig right on in! I highly recommend eating these right away as that is when they are best. If you need to re-heat them for some reason, you can microwave them (but they won’t be as crunch), or put the back under the broiler for a bit!

Dipping sauce: sweet Thai red chili sauce is a MUST!

Check out the Recipe Video Here:

I can’t get over how much I love these Crispy Baked Coconut Shrimp! They are golden brown, crispy, slightly sweet, salty and oh-so scrumptious! Dipping them into the sweet red chili sauce is like the cherry on top. Perfect as an appetizer, weeknight-meal. salad topper, a fun dinner night or just for a coconut shrimp fix!

Looking for other shrimp recipes? Look here!

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Crispy Baked Coconut Shrimp


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

Crispy Baked Coconut Shrimp are simply scrumptious! One bite into these crispy, succulent shrimp will send you straight to a beach underneath a palm tree. Finely shredded coconut is mixed together with Panko bread crumbs for the ultimate crunch factor. Baked instead of fried – how much better can these get?!


Ingredients

Scale
  • 1 pound raw shrimp, peeled and de-veined
  • 2 eggs
  • 1 1/2 cups finely shredded, un-sweetened coconut
  • 1 1/2 cups Panko bread crumbs
  • 1/2 teaspoon seasoned salt
  • Extra virgin olive oil
  • Serve with Sweet Thai Red Chili Sauce

Instructions

  1. Preheat your oven to 400 degrees. Whisk together the eggs in a small bowl. In another bowl, combine the coconut, Panko bread crumbs and seasoned salt. Prepare a greased baking sheet.
  2. Working with one shrimp at a time, dunk it into the egg wash, then into the coconut mixture to get completely coated. Place onto a greased baking sheet. Repeat until all the shrimp are coated. Try to not over-lap or over-crowd the sheet pan as you want the shrimp to not be soggy. Two pans may need to be used.
  3. Gently brush and sprinkle the tops of each of the shrimp with the olive oil. Bake for 8-10 minutes, then broil for an additional 5 minutes until golden brown and crispy.
  4. Serve immediately with the sweet red Thai chili sauce. Enjoy!

Notes

  • These shrimp are best served immediately for ultimate crunch factor. If you need to re-heat, you can do so under the broiler or in the microwave (won’t be as crispy but still good).
  • Serve these coconut shrimp with sweet red Thai chili sauce for the ultimate experience!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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