Crispy Baked Coconut Shrimp
Delight your taste buds with these Crispy Baked Coconut Shrimp! This recipe elevates the classic coconut shrimp by baking them to perfection, resulting in a crispy, golden exterior while keeping the shrimp juicy and tender inside. Ideal for entertaining guests or as a delicious appetizer, these shrimp are coated with a perfect blend of panko breadcrumbs, coconut flakes, and spices that enhance the tropical flavor. Serve them with your favorite dipping sauce for an unforgettable treat!
4-6
Servings
N/A
Calories
7
Ingredients
Ingredients
Egg Whites
2 (Beaten)
Panko Breadcrumbs or Regular Breadcrumbs
1 1/2 cups (Unseasoned)
Cumin
1/2 teaspoon (Ground)
Flaked Coconut
3/4 cup (Unsweetened)
Garlic Clove
1 (Minced)
Black Pepper
to taste (Freshly ground)
Large Shrimp
24 (Peeled, deveined, and butterflied)
Instructions
1
Preheat your oven to 500°F (260°C) to ensure a crispy crust.
2
Prepare a baking sheet by spraying it with olive oil spray or lining it with parchment paper.
3
In a medium mixing bowl, beat the egg whites until frothy to help the coating stick to the shrimp.
4
In a small resealable plastic bag, combine the panko breadcrumbs, cumin, flaked coconut, minced garlic, and black pepper. Seal the bag and shake it well to mix the ingredients thoroughly.
5
Individually dip each butterflied shrimp into the beaten egg whites, ensuring they are fully coated. Then, place the shrimp into the plastic bag with the breadcrumb mixture. Seal the bag and shake it gently to coat the shrimp evenly.
6
Arrange the coated shrimp in a single layer on the prepared baking sheet, leaving space between each piece for even cooking.
7
Bake the shrimp in the preheated oven for approximately 6 minutes on one side. Carefully flip the shrimp and continue baking for another 6 minutes, or until they are golden brown and crispy.
8
Once done, remove the shrimp from the oven and allow them to cool slightly before serving. Enjoy with your favorite dipping sauce!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should I bake the coconut shrimp at?
The oven should be preheated to 500°F (260°C) to ensure the shrimp achieve a crispy crust.
How long do the shrimp need to bake?
The shrimp bake for approximately 12 minutes total: 6 minutes on the first side and another 6 minutes after flipping.
What kind of shrimp are best for this recipe?
This recipe calls for 24 large shrimp that have been peeled, deveined, and butterflied.
Should I use sweetened or unsweetened coconut?
The recipe specifies using 3/4 cup of unsweetened flaked coconut.
Can I use regular breadcrumbs instead of panko?
Yes, you can use either 1 1/2 cups of panko breadcrumbs or regular unseasoned breadcrumbs.
How do I make the coating stick to the shrimp?
Beating two egg whites until frothy and dipping the shrimp in them before breading helps the mixture adhere properly.
What is the easiest way to coat the shrimp evenly?
The recipe suggests combining the breading ingredients in a resealable plastic bag and shaking the egg-dipped shrimp inside for even coverage.
How many servings does this recipe yield?
This recipe produces approximately 4 to 6 servings.
What spices are used in the coconut shrimp breading?
The breading includes ground cumin, minced garlic, and freshly ground black pepper.
Is this a fried or baked recipe?
This is a baked recipe, which serves as a healthier, lower-fat alternative to traditional deep-fried coconut shrimp.
How should I prepare the baking sheet?
You should spray the baking sheet with olive oil spray or line it with parchment paper to prevent sticking.
Do I need to flip the shrimp while they are in the oven?
Yes, you should carefully flip the shrimp halfway through the cooking process, after the first 6 minutes.
What texture should the shrimp have when finished?
The shrimp should have a crispy, golden-brown exterior while remaining juicy and tender on the inside.
Can I use fresh garlic?
Yes, the recipe calls for one minced garlic clove to be mixed into the breading.
Is the coconut used in this recipe shredded or flaked?
The recipe uses 3/4 cup of flaked coconut.
What should I serve with Crispy Baked Coconut Shrimp?
They are best enjoyed with your favorite dipping sauce, such as a sweet chili or tropical fruit sauce.
What does butterflying the shrimp mean?
Butterflying involves cutting the shrimp down the back so it opens up like a book, which provides more surface area for the crispy coating.
Is there any salt in this recipe?
The recipe relies on cumin, garlic, and pepper for flavor, but you can add salt to taste if desired.
How much cumin is required?
You will need 1/2 teaspoon of ground cumin.
Can this be served as a main course?
While often served as an appetizer, it can certainly be a main course when paired with sides like rice or a salad.
Should the egg whites be room temperature?
The recipe does not specify temperature, but frothing them well is the key to ensuring the coating sticks.
What category of food does this fall under?
This is categorized as a seafood appetizer with tropical flavors.
Is this recipe considered easy?
Yes, with only 7 ingredients and a simple shake-and-bake method, it is considered an easy recipe.
How many shrimp are used in total?
The recipe uses exactly 24 large shrimp.
Can I prepare the breading mixture in advance?
Yes, you can mix the dry ingredients (panko, coconut, and spices) in the plastic bag ahead of time.
Why do I need to leave space between the shrimp on the baking sheet?
Leaving space ensures even airflow, which helps every part of the shrimp become crispy.
How should the shrimp be arranged on the pan?
They should be arranged in a single layer to ensure they bake evenly and don't steam.
Can I use pre-minced garlic from a jar?
Yes, as long as it is finely minced, it will incorporate well into the dry breading mixture.
Is it okay to use frozen shrimp?
Yes, but make sure they are completely thawed and patted dry before you begin the breading process.
What is the best way to serve these at a party?
Serve them warm on a platter with a small bowl of dipping sauce in the center for an easy-to-eat finger food.