Baked Coconut Shrimp is the easiest and best way to make coconut shrimp. They don’t need to be deep-fried, don’t use oil, and don’t make a mess; bake them in the oven for 20 minutes. They’re healthy, tasty, and cheap!
That recipe for coconut shrimp on my blog a few years ago was something I’d always wanted to try. I kept craving the crispy, crunchy, and delicious bread crumb and coconut flake shrimp, so I came up with the recipe.
People still go to restaurants when they want food because I don’t always have a pot of oil in my kitchen that’s ready for deep-frying. Then, no more!
You can make these baked coconut shrimp any day or whenever you need some coconut shrimp, as long as you have the ingredients (coconut flakes, shrimp, bread crumbs, or Japanese panko).
They taste just as good as the fried version but are much healthier (no oil! ), cheaper, and easier to make.
Easy to make, takes 20 minutes, and doesn’t leave a mess in your kitchen like deep-fried coconut shrimp, these baked shrimp are the way to go.
You can use bread crumbs (panko) and coconut flakes to coat the shrimp before dipping them in the beaten egg and bread crumbs again.
Put the coconut shrimp into a preheated oven and bake them until they’re golden brown and delicious.
Make a restaurant-quality appetizer for your family by serving the coconut shrimp with a spicy tartar sauce dip (my fave). Try my baked coconut shrimp dish and have a wonderful time!
Ingredients
- 1/2 cup of sweetened shredded coconut
- 1/2 lb. of tiger prawn or jumbo shrimp, peeled, deveined, but leave tails intact
- one cup Japanese panko or breadcrumbs
- 1 large egg, slightly beaten
Spicy Tartar Sauce
- 1 squirt lemon juice
- 1/2 tbsp. chili sauce or Sriracha to taste
- 1/2 cup mayonnaise
- 1/2 tablespoon finely chopped celery
- 1/2 tablespoon finely minced onion
Instructions
- Combine the panko crumbs and coconut flakes in a small bowl. Set aside for later. Combine all of the ingredients for the Spicy Tartar Sauce and set aside. Make sure everything is thoroughly combined by giving it a good stir. Put away for a later time.
- Preheat the oven to 400 degrees Fahrenheit (207 degrees Celsius).
- Pat dry the shrimp with paper towels, dip each shrimp into the beaten egg, and roll the shrimp in panko and coconut flakes. Remove the excess with a shake. Re-dip the shrimp in the egg for a second coating and roll them in the panko mixture. Make sure the panko and coconut flakes are equally distributed on the shrimp.
- Bake the shrimp for 15 minutes on a parchment-lined baking sheet in the center of the oven or until they are just starting to turn a light golden brown. Wait until you’re ready to eat before adding the Tartar Sauce.