Baked Coconut Shrimp Recipe

Large shrimp: Peeled and deveined shrimp make the dish easy to eat and cook evenly.

All-purpose flour: Helps the coating stick to the shrimp and adds a light base layer.

Salt: Enhances the flavor of the shrimp and the coating.

Black pepper: Adds a little bit of spice and depth to the taste.

Large eggs: Beaten eggs act like glue to hold the coating on the shrimp.

Panko breadcrumbs: These Japanese-style breadcrumbs are extra crunchy and give the shrimp a nice texture.

Shredded coconut: Adds a sweet, tropical flavor and crispy texture to the coating.

One of the most important steps in this Baked Coconut Shrimp Recipe is how you coat the shrimp before baking. Getting the shrimp nicely covered with the flour, egg, and panko-coconut mixture helps the coating stick well and turn golden and crispy in the oven. Here’s how to do it smoothly:

1. First, make sure your shrimp are dry by patting them with a paper towel. If they’re wet, the coating won’t stick as well.
2. Dip each shrimp into the flour mixture. Don’t just dunk it quickly—gently press the shrimp into the flour so it sticks all over.
3. Shake off any extra flour. Too much flour can make the coating clumpy.
4. Next, dip the shrimp into the beaten eggs. The egg acts like glue, so the next layer will stick better.
5. Finally, press the shrimp into the panko and shredded coconut mix. Press gently but firmly so the coating covers every part of the shrimp.
6. Place the coated shrimp on the baking sheet right away so the coating doesn’t fall off.

Doing this step carefully makes a big difference because it helps the shrimp get that perfect crunchy outside while staying juicy inside. If you rush or skip pressing the coating on, it might fall off during baking, and you’ll miss out on that tasty texture.

When I first tried this, I didn’t press the coconut and panko mixture enough, and some of it fell off in the oven. Now I always make sure to press it on well, and it makes the shrimp look and taste so much better. Plus, using parchment paper on the baking sheet helps keep the shrimp from sticking and makes cleanup easier—definitely a little trick I love!

• large shrimp - Substitute with large scallops: Scallops have a similar texture and mild flavor, making them a good alternative for shrimp in this recipe.

• all-purpose flour - Substitute with almond flour: Almond flour provides a gluten-free option and adds a slightly nutty flavor that complements the coconut.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth, though it will change the color slightly.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different color, which can be less noticeable in the final dish.

• beaten large eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the shrimp and adds a slight tanginess.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be a gluten-free alternative.

• shredded coconut - Substitute with crushed macadamia nuts: Crushed macadamia nuts offer a similar texture and a rich, buttery flavor that pairs well with seafood.

• Allow the baked coconut shrimp to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the shrimp soggy.

• For storing in the refrigerator:

  • Place the cooled shrimp in an airtight container.
  • Layer the shrimp with parchment paper between each layer to prevent sticking.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Arrange the cooled shrimp in a single layer on a baking sheet lined with parchment paper.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the shrimp are frozen solid. This prevents them from sticking together.
  • Transfer the frozen shrimp to a freezer-safe bag or airtight container. Label with the date.
  • Store in the freezer for up to 2 months.

• Reheating:

  • For refrigerated shrimp, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for about 5-7 minutes, or until heated through and crispy.
  • For frozen shrimp, preheat your oven to 400°F (200°C). Place the shrimp on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.

• Tips for maintaining crispiness:

  • Avoid microwaving the shrimp, as this can make the coating soggy.
  • If you have an air fryer, you can reheat the shrimp at 375°F (190°C) for about 3-5 minutes to retain their crispiness.

• Serving suggestions:

  • Pair the reheated shrimp with a fresh salad or steamed vegetables for a quick and balanced meal.
  • Serve with a variety of dipping sauces like sweet chili sauce, mango salsa, or garlic aioli to enhance the flavors.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover baked coconut shrimp on a baking sheet lined with parchment paper. Bake for about 8-10 minutes, or until they are heated through and the coating is crispy again. This method ensures the shrimp retain their crunch and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the shrimp in a single layer in the air fryer basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating. The air fryer will help maintain the crispy texture of the panko-coconut coating.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the shrimp in the skillet and cook for about 2-3 minutes on each side, or until they are heated through. This method is quick and helps keep the shrimp moist.

• Microwave Method: Place the shrimp on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. While this method is the fastest, it may not keep the coating as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the shrimp on the toaster oven tray and heat for about 5-7 minutes, or until they are warmed through and the coating is crispy. This method is convenient and effective for small batches.

• Oven: Used to bake the shrimp at the required temperature of 425°F (220°C).

• Baking sheet: A flat sheet used to place the shrimp on for baking.

• Parchment paper: Lining the baking sheet to prevent the shrimp from sticking and to make cleanup easier.

• Mixing bowls: Used to hold and mix the flour mixture, beaten eggs, and panko-coconut mixture.

• Whisk: Used to beat the eggs until they are well combined.

• Measuring cups: Used to measure the flour, panko breadcrumbs, and shredded coconut accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Tongs: Useful for dipping the shrimp into the different mixtures without getting your hands messy.

• Cooling rack: Optional, but can be used to place the baked shrimp on after they come out of the oven to keep them crispy.

Prepare ingredients in advance: Measure out the flour, panko breadcrumbs, and shredded coconut ahead of time to streamline the process.

Use a dipping station: Set up a dipping station with bowls of flour mixture, beaten eggs, and panko-coconut mixture to make coating the shrimp faster.

Line the baking sheet: Line your baking sheet with parchment paper before starting to avoid sticking and make cleanup easier.

Batch process: Coat multiple shrimp at once instead of one by one to save time.