Crispy Coconut Shrimp

These shrimp baked with a crispy coconut coating are so good and are a perfect appetizer. The trick to get a perfect golden crust is to toast the coconut flakes and panko breadcrumbs before coating.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 12

Servings -20 pieces

Calories 80kcal

Author Subhasmita

Ingredients

18-20 shrimp

For first coating

1 large egg
3 tbsp flour
1 tablespoon milk
1 tsp garlic powder
¼ tsp cayenne pepper
¾ tsp salt
½ tsp black pepper

Panko Coconut Coating

½ cup panko breadcrumb
1 cup shredded coconut (ref note 1)
2 tbsp Oil

Dipping Sauce

½ cup sweet chilli sauce
2 tbsp mayo
1 tsp worcestershire sauce

Instructions

Pre-heat oven to 350 degrees F.
Clean and devein the shrimp. I keep the tails on, as it will work as a little handle while eating. Drain water well, in case of any.
Mix panko bread crumbs, coconut flakes, and 2 tablespoons of oil. Bake it in a preheated oven until it is light golden brown in color. Take the pan out and give it a stir in between for even coloring.
Alternatively, you can also toast the mix on the stovetop. It is important to toast in low heat and stir it frequently for even browning.
Prepare a baking rack placed on top of a baking tray. Spray the rack with nonstick spray (this is an extra step, to prevent the shrimp from sticking)
In a large mixing bowl add egg, flour, milk, garlic powder, cayenne pepper, salt, and black pepper. Whisk well to get rid of any lumps. The consistency should be like a paste. Add the shrimp and toss to coat with the mix. (ref not 2)
Using a kitchen tong, pick a shrimp and place it on the toasted coconut mix. using your hand or a fork coat the shrimp evenly on both sides. Press the shrimp gently into the mixture so that the dry mix sticks well and evenly.
Shake off the extra breading and arrange the shrimp on a wired rack.
Bake in a preheated oven for about 10-12 minutes. For large shrimps 10 minutes and extra large shrimps about 12 minutes.
Sprinkle flaky salt on top if preferred.
For the dipping sauce, mix together sweet chili sauce, mayo, and Worcestershire sauce. Serve along with Coconut Shrimp.

Notes

I have used unsweetened shredded coconut. You could use sweetened coconut as well. If you have coconut flakes, I would suggest running in in a food processor to break them down. Shredded coconut sticks better than flakes.
After adding the shrimp to the egg and flour mix, if you feel the mixture is not thick enough ( because of some remaining liquid in the shrimp), then add 1-2 teaspoons of flour to get the right consistency)

Nutrition