These easy, oven-baked coconut shrimp are slightly sweet, crisp and delicious! You don't have to fry coconut shrimp for them to be tasty! These oven-baked shrimp have all the flavor and crunch, without the oil and grease! Dip them in a Ponzu sauce, or Kewpie Roasted Garlic & Onion sauce (got mine at Gelson's!), and enjoy!
Here's how to make them:
Ingredients
1 pound raw medium shrimp, peeled and de-veined (if using frozen, fully defrost first)
1 cup sweetened shredded coconut
1 cup panko bread crumbs
2 large eggs, beaten
1/2 cup corn starch
1/2 TSP Lawry's seasoned salt
1/2 TSP smoked paprika
olive oil cooking spray
(optional) Dipping sauce - ponzu, Kewpie garlic & onion, or you can make a quick sauce with 1/2 cup apricot preserves, 1 TBS rice wine vinegar & 3/4 TSP crushed red pepper flakes.
Instructions
Preheat your oven to 400° F.
Rinse and dry the shrimp.
Combine the panko and coconut in a pie dish or shallow bowl.
Combine the corn starch, seasoned salt and smoked paprika in a pie dish or shallow bowl.
Put the beaten eggs in a shallow bowl.
Using tongs or chopsticks, dredge each shrimp in the corn starch mix, shaking off any excess, then into the eggs, then into the coconut/panko mixture, ensuring each side is fully covered.
Add the shrimp to a parchment paper-lined baking sheet and lightly spray the top with cooking spray.
Bake for 8-10 minutes, then turn the shrimp over and bake for an additional 8-10 minutes. The shrimp should be pink on the inside and golden brown on the outside.
Remove from the oven and serve immediately with dipping sauce and enjoy!
Did you make them? Share pics in the comments!