Crunchy Baked Coconut Shrimp
Savor the tropical flavors of these crunchy baked coconut shrimp, featuring succulent prawns coated in a crispy blend of panko breadcrumbs and coconut flakes. Perfect for appetizers or a light meal, these mouthwatering treats are quick to prepare and sure to impress at any gathering. Pair with a zesty dipping sauce for an irresistible experience!
ingredients
- 1 lb large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or olive oil for greasing
steps
- 1.
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- 2.
In one bowl, place the all-purpose flour.
- 3.
In a second bowl, whisk the eggs until smooth.
- 4.
In a third bowl, combine panko breadcrumbs, shredded coconut, garlic powder, paprika, salt, and black pepper.
- 5.
Dredge each shrimp first in flour, shaking off any excess.
- 6.
Dip the floured shrimp into the eggs, ensuring they are well-coated.
- 7.
Finally, roll the shrimp in the panko-coconut mixture, pressing gently to adhere.
- 8.
Place the coated shrimp on the prepared baking sheet, spacing them out evenly.
- 9.
Lightly spray or brush the shrimp with cooking spray or olive oil for added crispiness.
- 10.
Bake in the preheated oven for 12-15 minutes, or until the shrimp are golden brown and cooked through.
- 11.
Serve warm, paired with your favorite dipping sauce.
