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Easy Baked Coconut Shrimp

User Rating 5 Star Rating (2 Reviews)

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Baked Coconut Shrimp

Easy Coconut Shrimp (served here with my Mango Coconut Dip)

Copyright Darlene A. Schmidt, 12/07/09
This Easy Baked Coconut Shrimp recipe is great if you're looking to make something special to serve as an appetizer or finger food, but don't want to spend too long making it. Unlike most coconut shrimp recipes which are deep-fried, this one is easily baked up in the oven, which means less fat and calories. Excellent served with Thai sweet chili sauce (available in most supermarkets in the Asian section), or for an extra tropical treat, serve them with my Easy Mango Dip (see below). ENJOY!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • MAKES 18-24 Coconut Shrimp
  • 18-24 medium to large raw shrimp, butterflied (tails can be left on)
  • 1/2 cup dry shredded/flaked coconut (baking type)
  • 2-3 eggs
  • COATING MIX:
  • 1/2 Panko (Japanese breadcrumbs), OR any dry refined breadcrumbs (*see below for gluten-free diets)
  • 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic salt
  • 1/2 tsp. cayenne pepper OR dried crushed chili
  • 1 tsp. white sugar
  • pinch white pepper (optional)

Preparation:

For Fried Coconut Shrimp, see my: Thai Fried Coconut Shrimp Recipe .
  1. Preheat oven to 425 degrees. Also prepare a baking sheet by spraying it with cooking oil, or covering it with parchment paper.
  2. Stir the Coating Mix ingredients together in a bowl. Set aside.
  3. In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded/flaked coconut.
  4. Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Tip: Since they are going to be baked, avoid over-coating, or your shrimp will be flat on one side.
  5. Bake on the middle rack at 425 degrees for 15 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
  6. Serve with with my Mango Coconut Dip (as shown), OR Thai sweet chili sauce (available at most supermarkets in the Asian section). ENJOY!

*For Gluten-free Diets: Use plain or sesame-flavored rice crackers ground up into fine crumbs with a food processor or chopper (to make 1/2 cup). The results are very similar to Panko!

User Reviews

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 5 out of 5
Simply Excellent!, Member frankmosher

Finally got around to making this baked version, and they were simply excellent!! Gone in seconds! Little bit of a mess getting them ready, but well worth it, and without the grease.Thank you!

22 out of 22 people found this helpful.

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