Description
This Easy Baked Coconut Shrimp recipe delivers crispy, golden shrimp with a delightful tropical twist from shredded coconut. Perfect for a quick appetizer or a tasty main course, these shrimp are breaded with a combination of panko breadcrumbs and coconut, baked to perfection, and drizzled with melted butter for extra richness.
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons milk
- 1/3 cup butter, melted
- 1 cup panko breadcrumbs
- 1 cup shredded coconut (unsweetened)
- 1 pound large shrimp, peeled and deveined
Wet Ingredients
Breading
Main Ingredient
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the shrimp to a crispy golden texture.
- Prepare Breading Stations: In three separate shallow bowls, combine the ingredients for breading: mix the flour with salt in the first bowl; whisk the egg and milk together in the second; and stir together the panko breadcrumbs and shredded coconut in the third.
- Coat Shrimp with Flour: Take each shrimp and coat it thoroughly in the flour mixture. This step helps the egg wash stick to the shrimp and creates a base layer for the breading.
- Dip in Egg Mixture: After flouring, dip the shrimp into the egg and milk mixture, ensuring each shrimp is completely covered for proper adhesion of the breadcrumb and coconut coating.
- Coat with Panko and Coconut: Transfer the shrimp to the breadcrumb and coconut mixture, pressing gently to adhere the coating evenly all over each shrimp.
- Arrange on Baking Sheet: Place the coated shrimp in a single layer on a lightly sprayed or greased baking sheet or pan to prevent sticking and allow even cooking.
- Drizzle with Butter: Evenly drizzle the melted butter over the shrimp, which will help achieve a golden color and add rich flavor during baking.
- Bake Shrimp: Bake in the preheated oven for 10 to 15 minutes, or until the shrimp turn pink and are firm to the touch, signaling they are cooked through and the coating is crisp.
Notes
- For best results, use large shrimp that are peeled and deveined.
- Make sure to press the panko and coconut mixture firmly onto the shrimp to ensure the coating sticks during baking.
- Use unsweetened shredded coconut to avoid excessive sweetness.
- You can substitute milk with a non-dairy alternative if desired.
- Serve immediately for the crispiest texture; leftovers can be reheated but may lose some crunch.
