Easy Baked Coconut Shrimp
Deliciously crispy on the outside and tender on the inside, these baked coconut shrimp are easy to make and packed with flavor. Coated in panko and unsweetened coconut, they’re a protein-rich, fiber-filled treat that’s perfect for appetizers, light dinners, or a quick snack. Serve with your favorite dipping sauce for an extra touch of indulgence.
Equipment
- 3 shallow bowls
- Baking sheet or cookie sheet (1)
- Whisk (1)
- Spoon (1)
- Measuring cups and spoons – as needed
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1 cup shredded unsweetened coconut
- 1 pound large shrimp peeled and deveined
- ⅓ cup unsalted butter melted
Instructions
- Preheat Your Oven Perfectly: tart by setting your oven to 425°F (220°C) to ensure it reaches the right temperature while you prep your shrimp. A hot oven is key for achieving a golden, crispy coating without overcooking the shrimp inside. Lightly grease or spray your baking sheet with non-stick cooking spray so the shrimp won’t stick during baking.
- Prepare the Flour Coating: In a shallow bowl, combine ½ cup all-purpose flour with 1 teaspoon salt. This simple mixture will help the egg wash adhere better to the shrimp, forming a base layer that ensures the final coating sticks perfectly and cooks evenly. Stir the flour and salt together so the seasoning is distributed uniformly.
- Whisk the Egg Mixture: In a separate shallow bowl, crack 1 large egg and add 2 tablespoons of milk. Whisk thoroughly until the mixture is smooth and slightly frothy. This egg wash will act as a glue, binding the panko and coconut to the shrimp, creating that irresistible crunchy exterior.
- Combine Panko and Coconut: In a third shallow bowl, mix 1 cup panko breadcrumbs with 1 cup shredded unsweetened coconut. The panko provides extra crispiness, while the coconut adds a subtle, natural sweetness and texture. Stir them together evenly, making sure the coconut is distributed throughout the panko for consistent crunch.
- Coat the Shrimp with Flour: Take each shrimp and lightly dredge it in the seasoned flour mixture, making sure it is coated on all sides. Shake off any excess flour. This step ensures the egg mixture will cling properly in the next step, preventing bare spots and helping the coating adhere firmly during baking.
- Dip Shrimp in Egg Mixture: Next, immerse the floured shrimp into the egg and milk mixture. Turn it gently to ensure every surface is covered. The egg wash will help the panko-coconut layer stick, giving the shrimp that signature golden, crunchy finish.
- Apply the Panko and Coconut Coating: Transfer the shrimp to the bowl with panko and coconut mixture. Using your fingers or a spoon, press the coating firmly onto each shrimp. Make sure the coating covers all sides evenly, with extra attention to the tails and edges. A good, even coating is crucial for maximum crunch and visual appeal.
- Arrange Shrimp on Baking Sheet: Place the coated shrimp in a single layer on the prepared baking sheet. Make sure the shrimp aren’t touching; this allows hot air to circulate evenly around each shrimp, ensuring consistent browning and crispiness on all sides.
- Drizzle Melted Butter Evenly: Evenly drizzle ⅓ cup of melted butter over the top of all shrimp. This adds richness, promotes browning, and helps the coconut and panko develop a golden, crunchy texture. You can use a spoon or small brush to ensure the butter is distributed uniformly without pooling.
- Bake Until Perfectly Golden: Place the baking sheet in the preheated oven and bake for 10–15 minutes. Halfway through, check the shrimp; they should be pink and opaque, with a golden coating. Cooking times may vary slightly depending on the size of your shrimp, so keep a close eye to avoid overcooking.
- Serve Hot with Dipping Sauce: Remove the shrimp from the oven and let them rest for a minute or two. Serve immediately with your choice of dipping sauces such as cocktail sauce, tartar sauce, sweet chili sauce, or melted butter. The shrimp are best enjoyed hot for the ultimate crispiness and flavor.
- Optional Variations and Tips: For extra flavor, add a pinch of garlic powder, onion powder, or Cajun seasoning to the flour mixture. Smaller shrimp can be threaded on skewers for easy serving. This recipe can also be adapted for air-frying at 350°F for 10–12 minutes, flipping halfway, or pan-frying in a little oil for a golden crust.
Notes
- For the crispiest shrimp, use panko breadcrumbs and unsweetened shredded coconut. They create a crunchy, golden coating without excess oil.
- Large shrimp are ideal, but medium shrimp also work well; smaller shrimp may cook faster, so adjust baking time accordingly.
- Unsalted butter is recommended to control salt levels, but you can use salted if preferred.
- Egg wash can be made with just the egg white for a lighter coating.
- This recipe is versatile and can be baked, air-fried, or lightly pan-fried depending on your preference.
