Best Baked Coconut Shrimp

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes reduce sugar content while maintaining flavor.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs are often more affordable and still provide crunch.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup with chili flakes

Ketchup with chili flakes is a budget-friendly alternative.

lime juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lime juice

Bottled lime juice is a convenient, cost-effective option.

Preheat the oven to 400°F (200°C).

Spread coconut flakes and panko breadcrumbs on a baking sheet lined with parchment paper or foil.

Toast the coconut and panko mixture in the oven for a couple of minutes until golden brown, tossing halfway through for even toasting.

Season the toasted mixture with salt and pepper.

Thaw frozen shrimp under cold water for about 10 minutes, then pat them dry.

Prepare an assembly line with thawed shrimp, flour, and beaten egg.

Dredge each shrimp in flour, shaking off excess flour.

Dunk the shrimp in the beaten egg, coating it completely.

Coat the shrimp in the toasted coconut-panko mixture, pressing to adhere, and place on a baking sheet.

Keep one or two shrimp unbreaded to check for doneness; they will turn bright pink and curl when ready.

Bake the shrimp in the preheated oven for about 10 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens