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Crispy, golden coconut shrimp coated in sweet shredded coconut and crunchy panko, baked or fried until perfectly crisp. Juicy on the inside and irresistible with a sweet chili or pineapple dipping sauce, they make a great appetizer or easy weeknight dinner.

Ingredients

  • 1 lb (450 g) large shrimp (21 to 25 count), peeled and deveined, tails left on
  • 1/2 cup (65 g) all-purpose flour
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 large eggs
  • 2 tbsp (30 ml) milk or coconut milk
  • 1 cup (60 g) panko breadcrumbs
  • 1 cup (80 g) unsweetened shredded coconut
  • Cooking spray or oil for frying
  • Lime wedges and chopped cilantro, for serving
  • For the dipping sauce: 1/2 cup (120 ml) sweet chili sauce
  • For the dipping sauce: 2 tbsp (30 ml) fresh lime juice
  • For the dipping sauce: 1 tbsp honey

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top, lightly sprayed with oil.
  2. Pat the shrimp very dry with paper towels so the coating sticks.
  3. Set up three shallow dishes: in the first, whisk the flour, 1/4 tsp salt, pepper, and garlic powder; in the second, whisk the eggs and milk; in the third, combine the panko, coconut, and remaining 1/4 tsp salt.
  4. Holding each shrimp by the tail, dredge it in the flour mixture, shaking off the excess.
  5. Dip the shrimp in the egg mixture, letting the excess drip off.
  6. Press the shrimp firmly into the coconut and panko mixture, coating both sides evenly.
  7. Place the coated shrimp on the prepared rack in a single layer, with space between them.
  8. Spray the tops generously with cooking spray.
  9. Bake for 10 to 12 minutes, flipping once halfway through and spraying again, until the coating is golden brown and the shrimp are pink and opaque.
  10. To fry instead, heat 1 1/2 inches (4 cm) of oil to 350°F (175°C) and fry in batches for 2 to 3 minutes per side, until golden. Drain on a wire rack.
  11. Whisk together the sweet chili sauce, lime juice, and honey for the dipping sauce.
  12. Serve the shrimp hot, garnished with cilantro and lime wedges, with the dipping sauce on the side.

Notes

  • Pat the shrimp completely dry; moisture is the main reason coatings fall off.
  • Use unsweetened coconut for a balanced flavor; sweetened coconut browns faster and can burn.
  • For extra-crispy baked shrimp, toast the coconut in a dry skillet for 2 to 3 minutes before mixing with the panko.
  • Do not overcook; shrimp are done as soon as they turn pink and curl into a loose C shape.
  • Keep one hand for dry ingredients and one for wet to avoid clumpy fingers.
  • Make ahead: coat the shrimp, freeze on a tray, then transfer to a freezer bag for up to 2 months; bake from frozen, adding 3 to 5 minutes.
  • Store leftovers in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven or air fryer for 5 minutes.
  • For an air fryer, cook at 400°F (200°C) for 8 to 10 minutes, flipping halfway through.

Nutrition

Find it online: https://thefamilycooking.com/easy-coconut-shrimp/