How To Make Baked Coconut Shrimp
This coconut shrimp recipe will give you a taste of the tropics right at your home. It’s crispy with just the right amount of spice and sweetness.
Serves:
Ingredients
- 1lbshrimplarge, peeled & deveined
- 2eggsbeaten
- ½cupcornstarch
- ½tspsalt
- ⅛tspcayenne pepper
- 1cupsweetened flaked coconut
- 1cuppanko bread crumbs
For Chili Dip:
- ½cupapricot jamor orange marmalade
- 2tspDijon mustard
- 1tspsambal oelekor sriracha
Instructions
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Preheat oven to 425 degrees F.
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Combine cornstarch, salt, and cayenne pepper in a small bowl. Place beaten egg in a separate bowl.
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Place coconut in a food processor and pulse to create a finer texture. Mix with bread crumbs.
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Dredge shrimp in cornstarch mixture, dip in egg, and dip into the coconut mixture, pressing to adhere. Spray with cooking spray.
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Place shrimp on a parchment-lined pan and bake for 8 minutes.
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Flip shrimp and bake for an additional 5 to 10 minutes or until cooked through. Broil for 1 minute if desired.
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Serve warm with sweet chili dip below.
Chili Dip:
Nutrition
- Calories: 420.25kcal
- Fat: 9.80g
- Saturated Fat: 6.59g
- Trans Fat: 0.03g
- Monounsaturated Fat: 1.34g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 63.28g
- Fiber: 2.97g
- Sugar: 25.78g
- Protein: 20.65g
- Cholesterol: 222.86mg
- Sodium: 807.74mg
- Calcium: 114.31mg
- Potassium: 272.06mg
- Iron: 1.42mg
- Vitamin A: 105.15µg
- Vitamin C: 4.05mg
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