These super easy-baked coconut shrimp will be so delicious in one go that they’re sure to be a favorite among all your guests! They are golden and crunchy and are baked to perfection.
Cooked coconut prawns come in your mouth and eat plain or drizzled with delicious sauces and impress your guests with your baking skills. Try dipping them in store-bought sweet chili sauce, our Yum Yum Sauce Or make an array of appetizers that include cream cheese wontons and our delicious crab dip!
Why would you love this Baked Coconut Shrimp?
I love making cooked versions of my favorite fried foods because you get all the flavor without all the extra calories. This recipe is no exception and the crunchy texture along with all the flavors of delicious shrimp is baked to perfection! Shrimp is such a versatile food that can be used as a main dish, appetizer or side! This recipe allows for creativity in what is served with it and is a dish that will keep guests coming back for more!
This Baked Coconut Shrimp is super easy to make and easy to eat too! Prawns are crispy and crunchy on the outside and tender inside. Using a mixture of panko breadcrumbs and coconut to coat the shrimp gives the dish a distinct texture and flavor. Baking the shrimp makes it a healthier option because you’re not frying it in oil, but it still retains all of the delicious flavor and texture. It’s the best of both worlds!
What do I need for Baked Coconut Shrimp?
Many of these ingredients will be available in your pantry and refrigerator. Once you have your shrimp, you’re all set to start baking! These are so delicious and come together so easily! See recipe card below for complete instructions and quantities.
- King Prawn: Make sure the shrimp is peeled and the tail is left.
- Eggs: Eggs make a sticky base for breadcrumbs and coconut.
- Flaked CoconutMake sure the coconut flakes are not sweet.
- Bread crumbs:These breadcrumbs will be the key ingredient in achieving that crispy texture!
- all purpose flour: This forms a base for all the ingredients used to cover the shrimp.
- garlic powder: This will give you a hint of garlic flavor that compliments the coconut!
- paprikaGarnishing with paprika is optional, but it will add a slightly sweet peppery flavor, without any added heat.
- SaltAdding salt to the dish will help bring out all the other flavours.
- black pepper: Freshly ground black pepper will add a bit of warmth without overpowering or heating the flavor.
Instructions for Baked Coconut Shrimp
This is a restaurant-quality dish that you can easily make at home and make together! It doesn’t take a lot of time yet it looks and tastes like a million bucks! It tastes great and you would include it as an appetizer on any occasion!
- preparing: Pre-heat oven to 425F, grease a cookie sheet with oil and set aside.
- Coat the Shrimp: Beat eggs in a small bowl and set aside. After this, mix the bread crumbs and coconut in another bowl and keep aside. finally, in a third bowl, mix all purpose flour and spices.
- Dip Shrimp: Next, dip the shrimp in small batches into the egg mixture in the flour mixture. Once you’re done, let the excess drip off the shrimp. Then coat in coconut/breadcrumb mixture, pressing to adhere.
- Bake: Place the shrimp in a single layer on the baking sheet. Spray lightly with nonstick spray or drizzle with oil. Next, place the shrimp in the oven and bake for about 10 minutes until golden on the outside and opaque in the middle.
Tips for Perfectly Baked Coconut Shrimp
Prawn seems to be a dish that people find only in a restaurant. This recipe makes it possible and easy to make in the comfort of your own home! Follow these tips to help and you’ll come away with the knowledge and confidence to conquer any baking project to perfection!
- Frozen Shrimp: If starting with frozen shrimp, be sure to thaw before starting.
- Peeled and Sliced: I recommend getting shrimp that are peeled and deveined. This will save you time at home and keep this recipe quick and simple!
- Raw Shrimp: Make sure the shrimp you get for this recipe is raw and not frozen cooked shrimp. This will help bake the recipe and keep it fresh!
- Flour: The recipe calls for all-purpose flour but any flour (oat flour, all-purpose or gluten-free) will all work!
- Breadcrumbs: Panko breadcrumbs are most commonly recommended for that extra crunchiness but you can substitute for almond meal.
Preheat the oven to 425F cookie sheet with oil and keep aside.
Beat eggs in a small bowl and set aside. Put the bread crumbs and coconut in another bowl and keep aside. finally, in a third bowl, mix all purpose flour and spices.
Dip shrimp in small batches in flour mixture, then egg mixture (let excess drip off shrimp and then coat in coconut/breadcrumb mixture, pressing to adhere.
Place the shrimp in a single layer on the baking sheet. Spray lightly with nonstick spray or drizzle with oil. Bake until shrimp are golden on the outside and opaque in the middle, about 10 minutes.
Originally posted on 31 Aug 2016
calories373kcal (19%)Carbohydrate23Yes (8%)protein30Yes (60%)fat18Yes (28%)Saturated fat13Yes (65%)cholesterol368mg (123%)sodium976mg (41%)potassium268mg (8%)fiber4Yes (16%)Sugar2Yes (2%)Vitamin A119IU (2%)vitamin C5mg (6%)calcium196mg (20%)Iron5mg (28%)
All nutritional information is based on third party calculations and is an estimate only. The nutritional value and nutritional value of each recipe will vary based on the brands you use, the measuring methods, and portion sizes per household.