Baked Coconut Shrimp

5 from 6 votes

These super easy baked coconut shrimp will deliver in a flavor so delicious they will be sure to be a favorite among all of your guests! They are golden and crispy and baked to perfection.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Side Dish

Cuisine: American

Keyword: baked coconut shrimp, baked coconut shrimp recipe, coconut shrimp, coconut shrimp recipe

Servings: people

Author: Alyssa Rivers

Ingredients

1 pound peeled and deveined large shrimp tails left on
2 large eggs
1 cup flaked unsweetened coconut
½ cup panko breadcrumbs
½ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon paprika, optional
salt and freshly ground black pepper

Instructions

Preheat the oven to 425 degrees Fahrenheit. Grease a baking sheet pan with non-stick cooking spray and set aside.
Gather 3 bowls. Beat 2 large eggs in the first bowl and set aside. Combine 1 cup flaked unsweetened coconut and ½ cup panko breadcrumbs in another bowl and set aside. Lastly, combine ½ cup all-purpose flour, ½ teaspoon garlic powder, salt and freshly ground black pepper, and ½ teaspoon paprika, if using in the last bowl.
Dip 1 pound peeled and deveined large shrimp in the flour mixture then the egg mixture. Allow the excess egg mixture drip off the shrimp and then coat in the breadcrumb mixture, pressing to adhere.
Place the shrimp on the baking sheet in a single layer. Lightly spray with non-stick spray or drizzle with olive oil.
Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

Notes

Updated on August 2, 2021

Originally Posted August 31, 2016

Nutrition

QR code

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