Best coconut shrimp recipe baked - Appetizers

Author: Christine Taque

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Best Baked Coconut Shrimp
Baked Coconut Shrimp
Easy Coconut Shrimp
Baked Coconut Shrimp
What is the best way to cook baked coconut shrimp?
How to cook shrimp with coconut flakes?
How do you cook shrimp fillets?
What is the recipe for fried shrimp?

Best Baked Coconut Shrimp

These Baked Coconut Shrimp are golden, crispy and full of flavor. These are the BEST baked coconut shrimp I have ever made!
Provided by: Meghan McMorrow | Fox and Briar
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

1 pound large shrimp (peeled, with tails on (pat dry with a paper towel))
3/4 cup panko breadcrumbs
1 and 1/4 cups sweetened coconut flakes
3/4 cups flour (divided)
6 ounces beer (about 3/4 cups)
2 egg whites
1 small clove garlic (pressed or finely minced)
1/4 cup canola oil (or other oil with a high smoke point)
1 and 1/2 teaspoons baking powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt

Nutrition:

Serving Size: 1 serving
Calories: 426 kcal
Carbohydrate: 22.6 g
Protein: 20 g
Fat: 21.9 g

How to cook:

Preheat oven to 350 degrees
Spread the coconut and panko in an even layer on a rimmed baking sheet. Toast for about 8 minutes, stirring every two minutes, until toasted. Remove from oven and raise oven temperature to 475 degrees.
Transfer the coconut/panko mixture to a bowl and wipe out the baking sheet. Pour the 1/4 cup of oil onto the pan and brush all over the sheet in an even layer. Set aside.
Set up your breading station. In one bowl, add 1/4 cup of flour, the paprika and salt. Whisk to combine.
In a second bowl combine 1/2 cup of flour, egg whites, baking powder, garlic and beer. Whisk to combine.
The third bowl should be your panko/coconut mixture.
One at a time, holding the shrimp by the tail, dredge in the flour, shaking off excess. Next, dip in the beer batter. Last, place in the coconut mixture, covering the shrimp and gently pressing the coconut into both sides to help it stick. Place the coated shrimp on the oiled baking sheet. Repeat with all the shrimp until done.
Bake shrimp in the 475 degree oven for 7-8 minutes, until they are bright pink and cooked through. Serve right away.

Notes: 10 Best Baked Coconut Shrimp Recipes, shredded coconut, panko breadcrumbs, coconut milk, shrimp, chopped cilantro and 11 more 30-Minute Baked Coconut Shrimp Talking Talks shredded coconut, shrimp, breadcrumbs, …

Baked Coconut Shrimp

Crispy, crunchy, sweet-and-savory, absolutely addictive—this easy baked coconut shrimp recipe is a keeper for sure. And a chili-honey dipping sauce pushes the whole thing into genius territory.
Provided by: The Modern Proper
Total time: 27 minutes
Cook time: 12 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Polynesian
Number of ingredients: 11

Ingredients:

1 1/2 lbs raw shrimp, skins removed, tails left on
3 large eggs, beaten
1 cup almond flour
1 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/4 tsp freshly ground pepper
2 cups shredded sweetened coconut (or unsweetened if doing Whole30)
3 tbsp honey
2 tsp chilli paste

Nutrition:

How to cook:

Preheat oven to 425°F.Combine almond flour with salt, paprika, onion powder, garlic powder and pepper
Use a fork to break up any large clumps
Working with one shrimp at a time dip shrimp into the flour mixture until coated followed by the beaten eggs and then back into the flour mixture
Lastly dip the shrimp into the sweetened coconut, using your hands to make sure it sticks
On a parchment lined baking sheet, arrange prepared shrimp and bake on a center rack for 12 minutes
Serve immediately along with honey chili sauce
Enjoy!

Notes: Oven-Baked Coconut Shrimp (Low-Fat, There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This …

Easy Coconut Shrimp

Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce. Coat raw shrimp in a flour mixture, then dunk into beaten eggs, then cover in your coconut breadcrumbs topping before frying.
Provided by: Sally
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3-4 Tablespoons vegetable oil or coconut oil*
optional for topping: 1 Tablespoon finely chopped cilantro
3 Tablespoons Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves

How to cook:

Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
Cover and store leftover shrimp in the refrigerator for up to 3 days.

Notes: 10 Best Baked Coconut Shrimp Recipes, Baked Coconut Shrimp With Spicy Lemon Raspberry Sauce In The Kitchen With Cherchies seasoning, cooking spray, marmalade, shrimp, lime, …

Baked Coconut Shrimp

Baked Coconut Shrimp – EASIEST and BEST coconut shrimp with no deep-frying, no oil, no mess!! Bake in oven for 20 mins, delicious, healthy & budget-friendly!!
Provided by: Rasa Malaysia
Total time: 20 minutes
Cook time: 20 minutes
Yields: 2 servings
Cuisine: Shrimp
Number of ingredients: 9

Ingredients:

1 cup Japanese panko or bread crumbs
1/2 cup sweetened shredded coconut
1/2 lb. tiger prawn or jumbo shrimp, peeled, deveined, but leave tails intact
1 large egg, slightly beaten
1/2 cup mayonnaise
1/2 tablespoon chili sauce or Sriracha to taste
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
1 squirt lemon juice

Nutrition:

Calories: 625 calories
Carbohydrate: 34 grams carbohydrates
Cholesterol: 248 milligrams cholesterol
Fat: 54 grams fat
Fiber: 2 grams fiber
Protein: 23 grams protein
Saturated Fat: 14 grams saturated fat
Serving Size: 2 people
Sodium: 1394 milligrams sodium
Sugar: 12 grams sugar
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Mix the panko and coconut flakes in a shallow bowl. Set aside. Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
Heat up the oven to 400°F (207°C).
Pat dry the shrimp with paper towels and dip each shrimp into the beaten egg, and immediately roll the shrimp with the panko and coconut flakes. Shake off the excess. Dip the shrimp into the egg again, and roll the shrimp with the panko mixture for second coating. Make sure the shrimp is evenly covered with the panko and coconut flakes.
Place the shrimp on a cookie sheet lined with parchment paper and bake in the middle rack for about 15 minutes, or until they turn light to golden brown. Serve immediately with the Spicy Tartar Sauce.

Notes: Coconut Shrimp, Lightly press the coconut onto the shrimp. Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer …