Coconut Baked Shrimp
Coconut baked shrimp is a family-friendly recipe that is not only easy to make but also a fun way to introduce kids to new flavors. Serve with this delectable sweet and sour dipping sauce to take them to the next level!
Ingredients
Coconut Shrimp:
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 2 eggs, whisked (you could also use 1/2 cup buttermilk to coat the shrimp instead)
- 1 cup shredded unsweetened coconut
- 1 pound shrimp, peeled and deveined
Sweet and Sour Sauce:
- 1/2 cup ketchup
- 2 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon water
- 1 teaspoon soy sauce
- 1/2 teaspoons minced ginger
Instructions
For the Coconut Baked Shrimp:
- Preheat oven to broil setting.
- Pat shrimp dry with a towel and season with 1/2 tsp salt.
- Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs (or buttermilk) in the second and shredded coconut in the third.
- Lightly coat the shrimp in the flour and gently tap to remove excess flour.
- Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
- Place coconut shrimp on a sprayed/greased baking rack over a cookie sheet. When all the shrimp are on the rack, lightly coat them with cooking oil spray.
- Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side or until golden.
- Serve with dipping sauce.
For the Sweet and Sour Sauce:
- Place all the ingredients in a bowl and stir to combine.
Video
Notes
To Air Fry: Follow instructions up to step 5. Then place shrimp in an even layer in air fryer basket, lightly spray with cooking oil spray and air fry at 400°F for 5 minutes or until golden.
Storage and Freezing: Store the shrimp in a container that has a tight-fitting lid and is airtight. Baked coconut shrimp can be kept in the fridge for up to 3-4 days or in the freezer for 6 months.
Reheating: For best results, reheat baked coconut shrimp at 300°F in the oven for 8-10 minutes or the air fryer for 3-4 minutes. The key is to reheat gradually so that you maintain a crispy exterior while ensuring the shrimp don't get chewy or tough.
Nutrition
Calories: 310kcal | Carbohydrates: 12g | Protein: 28g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 264mg | Sodium: 466mg | Potassium: 464mg | Fiber: 4g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 0.3mg | Calcium: 92mg | Iron: 2mg
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