These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!

Baked Coconut Shrimp

Fresh shrimp coated in coconut and panko breadcrumbs and baked. Wonderfully crispy without the need for deep frying
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: baked coconut shrimp, coconut shrimp, easy coconut shrimp
Servings: 8
Calories: 161.5kcal

Ingredients

  • 1 lb. 24 large raw shrimp, peeled and deviened (weight after peeled)
  • 1 Tbsp. Shredded sweetened coconut
  • ½ cup Shredded sweetened coconut
  • ½ cup 1/2 cup panko crumbs, or gluten-free panko
  • 1 Tbsp. Panko crumbs, or gluten-free panko
  • 2 Tbsp. All purpose or gluten-free flour, you will only use 1 tbsp.
  • 1 Large egg
  • pinch salt
  • non-stick spray, I used my misto

Sweet and Spicy Dipping Sauce

  • ½ cup Apricot preserves,  Optional Sugar Free
  • 1 Tbsp. Rice wine vinegar
  • ¾ tsp. Crushed red pepper flakes

Instructions

Oven

  • For the sauce, combine all the ingredients and place in a small bowl.
  • Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.
  • Combine coconut flakes, panko crumbs and salt in a bowl.
  • Place the flour on a small dish. Whisk egg in another bowl.
  • Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
  • Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

Air Fryer 

  • For the sauce, combine all the ingredients and place in a small bowl.
  • Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.
  • Combine coconut flakes, panko crumbs and salt in a bowl.
  • Place the flour on a small dish. Whisk egg in another bowl.
  • Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
  • Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.
  • Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.

Notes

Serving: 3 shrimp, 1 tbsp. sauce

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories161.5
  • % Daily Value *
  • Total Fat 3.5g 6%
    • Sodium 164mg 7%
    • Total Carbohydrate 22g 8%
      • Dietary Fiber 2g 8%
      • Sugars 15.5g
    • Protein 10g 20%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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