Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create this simple shrimp recipe!
Shrimp is a long-time favorite because it has so much flavor, and it’s so fast to make. When it comes to deciding what to make for dinner or an appetizer, shrimp dishes are pretty much the way to go because there is little effort involved. You can decide at the last minute, and these crispy baked coconut shrimp turn out perfectly every time.
Whenever we are hosting a dinner, I love to serve appetizers. It’s just a little special treat that we don’t always have for dinner. Now, this baked shrimp is intended to be an appetizer, but honestly, it’s so good that I’ve been known to eat it for a tasty lunch too!
WHAT YOU NEED TO MAKE CRISPY BAKED COCONUT SHRIMP
- Large shrimp: I prefer using large shrimp, but you could use other sizes as well. You would just need to adjust the baking time to make sure they don’t cook too long or too little based on their size.
- Eggs: The eggs will help the panko coating stick perfectly to the shrimp.
- Unsweetened coconut: If you’ve never had coconut shrimp you’ve been missing out! I think you will love this flavor combination because it’s so good.
- Panko breadcrumbs: The reason the coconut shrimp, is so crispy is the panko breadcrumbs. While you could use other breadcrumbs, you aren’t going to get that crunch that is irresistible.
- All-purpose flour: Using flour is the perfect combination with the panko because it creates a beautiful crust on the shrimp.
- Garlic powder: A little bit of garlic powder gives you a touch of flavor!
- Paprika: I love the flavor that the paprika gives, but it’s completely optional. If you don’t have any on hand or it’s not your style, you can omit it with no problems.
- Salt & Pepper: Just add a dash or two for your tastes and, it will be great!
HOW TO MAKE CRISPY BAKED COCONUT SHRIMP
You don’t have to deep fat fry shrimp to get it deliciously crispy! It’s so quick and easy to bake it, and you’re going to be impressed with how it tastes. Okay, let’s get started by heating the oven and greasing a baking sheet with oil.
In a small bowl, beat the eggs. Then mix together the breadcrumbs and coconut together in a different bowl. Place the flour and seasonings in a 3rd bowl and set all the bowls out in a line.
Start by dipping the large shrimp in the flour, then egg, then breadcrumbs. You will need to make sure to press the breadcrumbs to the shrimp, so it sticks. Working in batches makes it easier.
The shrimp needs to be laid out on the baking sheet in a single layer. Then spritz it with non-stick spray or add some oil. Cook the shrimp in the oven for 10 minutes or until the outside is golden brown and the center is opaque.
HOW DO YOU STORE COCONUT SHRIMP?
Always store the shrimp in a container that has a tight-fitting lid and is airtight. It should be kept in the fridge for up to 3-4 days or in the freezer for 6 months in the freezer.
If there is a question if the shrimp is still good, don’t risk it. It should never have an overly fishy odor, be slimy, or if you see obvious mold.
HOW DO YOU REHEAT BAKED SHRIMP?
For the best results, you should reheat the crispy shrimp in the oven. Give it a little coating of non-stick spray and bake it at 300 degrees F. for 8-10 minutes or until it’s hot all the way through. You don’t want to warm it up too quickly or using too high of heat, or it will become tough and chewy.
You could also microwave it, but it will lose some of the crispy texture it had from when it was first cooked. If you decide to microwave, just heat it up for 30 seconds or a minute, then check. It will get overheated pretty quickly, so keep a close watch on it.
Crispy Baked Coconut Shrimp
- 1 pound large shrimp about 25, peeled (tails on or off)
- 2 large eggs
- 1 cup flaked unsweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- salt (to taste)
- pepper (to taste)
Pre-heat oven to 425F Grease a cookie sheet with oil; set aside.
Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.
Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.