Prep Time: 10 mins | Cook Time: 8 mins | Total Time: 18 mins | Servings: 4
These are the best, the most flavorful, golden, and the crispiest baked coconut shrimps! Not to mention healthy. Surely a must-try and a winner recipe!
Ingredients
1/4 c. canola oil or other oil with a high smoke point
1 lb large shrimp peeled, with tails on (pat dry with a paper towel)
3/4 c. flour divided
3/4 c. panko breadcrumbs
1 and 1/4 c. sweetened coconut flakes
2 Egg whites
1 small clove garlic pressed or finely minced
6 oz. beer about 3/4 cups
1 and 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp paprika
How to make Best Baked Coconut Shrimp
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In an even layer, spread the coconut and panko on a rimmed baking sheet. Place in the preheated oven and toast for about 8 minutes, stirring every two minutes until toasted. When done, remove from the oven and adjust the oven temperature to 475 degrees.
Step 3: To a bowl, transfer the coconut/panko mixture, then wipe the baking sheet. Onto the pan, pour 1/4 cup oil, and brush it on the entire sheet in an even layer. Set aside for now.
Step 4: Add 1/4 cup flour in one bowl along with paprika and salt. Stir until incorporated.
Step 5: Whisk a half cup of flour with egg whites, baking powder, garlic, and beer in a second bowl until well mixed.
Step 6: Hold the shrimp by the tail. Dredge the shrimp in the flour, shaking the excess off. Dip the shrimp next into the beer batter, then coat with the coconut mixture on both sides. On the oiled baking sheet, place the coated shrimp and do the same with the rest of the shrimp.
Step 7: Place the baking sheet into the oven and bake the shrimps for about 7 to 8 minutes until bright pink and completely cooked. When done, remove from the oven and serve the baked coconut shrimp right away. Enjoy!
Notes:
To guarantee that extra golden and crunchy texture, toast the coconut/panko mixture before coating the shrimp.
Make sure to pat the shrimp dry before coating. This ensures a crispier shrimp and prevents too much flour from sticking to the shrimp.
Directly bake the shrimps on a baking sheet greased with oil.
Serve the shrimps right away. For any leftovers, reheat them on a baking sheet in the oven for best results.
Nutrition Facts:
Serving: 1serving | Calories: 426kcal | Carbohydrates: 22.6g | Protein: 20g | Fat: 21.9g
Ingredients
- 1/4 c. canola oil or other oil with a high smoke point
- 1 lb large shrimp peeled, with tails on (pat dry with a paper towel)
- 3/4 c. flour divided
- 3/4 c. panko breadcrumbs
- 1 and 1/4 c. sweetened coconut flakes
- 2 Egg whites
- 1 small clove garlic pressed or finely minced
- 6 oz. beer about 3/4 cups
- 1 and 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp paprika
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In an even layer, spread the coconut and panko on a rimmed baking sheet. Place in the preheated oven and toast for about 8 minutes, stirring every two minutes until toasted. When done, remove from the oven and adjust the oven temperature to 475 degrees.
Step 3: To a bowl, transfer the coconut/panko mixture, then wipe the baking sheet. Onto the pan, pour 1/4 cup oil, and brush it on the entire sheet in an even layer. Set aside for now.
Step 4: Add 1/4 cup flour in one bowl along with paprika and salt. Stir until incorporated.
Step 5: Whisk a half cup of flour with egg whites, baking powder, garlic, and beer in a second bowl until well mixed.
Step 6: Hold the shrimp by the tail. Dredge the shrimp in the flour, shaking the excess off. Dip the shrimp next into the beer batter, then coat with the coconut mixture on both sides. On the oiled baking sheet, place the coated shrimp and do the same with the rest of the shrimp.
Step 7: Place the baking sheet into the oven and bake the shrimps for about 7 to 8 minutes until bright pink and completely cooked. When done, remove from the oven and serve the baked coconut shrimp right away. Enjoy!
Notes
To guarantee that extra golden and crunchy texture, toast the coconut/panko mixture before coating the shrimp. Make sure to pat the shrimp dry before coating. This ensures a crispier shrimp and prevents too much flour from sticking to the shrimp. Directly bake the shrimps on a baking sheet greased with oil. Serve the shrimps right away. For any leftovers, reheat them on a baking sheet in the oven for best results.
