These baked coconut shrimp are crispy on the outside, tender inside, and easy enough for a weeknight. You get that classic crunchy coconut coating without frying. Perfect for dipping, sharing, or serving as a light dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Cooking spray
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Lightly coat with cooking spray.
- Set up three bowls: flour in one, beaten eggs in the second, and coconut, panko, salt, garlic powder, and black pepper in the third.
- Pat shrimp dry, then dredge each shrimp in flour, shaking off excess.
- Dip shrimp into eggs, then press firmly into the coconut mixture to coat.
- Arrange shrimp in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray.
- Bake for 12-15 minutes, flipping once halfway, until golden and cooked through.
Tip
Press the coconut mixture firmly onto each shrimp so it sticks well and browns evenly in the oven.
Serve these baked coconut shrimp hot with your favorite dipping sauce and save the recipe for your next easy appetizer night.
Print
Baked Coconut Shrimp
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy baked coconut shrimp made easy in the oven with a crunchy coconut coating and no frying.
Ingredients
1 lb large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
2 large eggs
1 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Cooking spray
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper. Lightly coat with cooking spray.
2. Set up three bowls: flour in one, beaten eggs in the second, and coconut, panko, salt, garlic powder, and black pepper in the third.
3. Pat shrimp dry, then dredge each shrimp in flour, shaking off excess.
4. Dip shrimp into eggs, then press firmly into the coconut mixture to coat.
5. Arrange shrimp in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray.
6. Bake for 12-15 minutes, flipping once halfway, until golden and cooked through.
Notes
Press the coconut coating firmly onto the shrimp so it sticks and bakes evenly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American