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Crispy Baked Coconut Shrimp Recipe (Best 30-Minute Dinner)

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This crispy baked coconut shrimp recipe delivers golden, restaurant-quality crunch without deep frying. Ready in under 30 minutes, it features tender shrimp coated in a toasted coconut-panko crust, served with a sweet and spicy chili dipping sauce.

Ingredients

Scale
  • 1 pound large raw shrimp (21–25 count), peeled and deveined, tails on or off
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top if using.
  2. If using frozen shrimp, thaw completely and pat dry with paper towels. Season shrimp with salt and pepper and set aside for 5 minutes.
  3. Set up breading station: In first shallow bowl, add flour. In second bowl, beat eggs. In third bowl, combine shredded coconut, panko, garlic powder, paprika, and cayenne pepper.
  4. Bread the shrimp: Dredge each shrimp in flour, shaking off excess. Dip into beaten eggs, letting extra drip off. Press firmly into coconut-panko mixture, coating all sides. Place on prepared baking sheet.
  5. Chill breaded shrimp in refrigerator for 10-15 minutes to help coating adhere.
  6. Remove shrimp from fridge and lightly spray with cooking spray or drizzle with melted coconut oil. Bake for 8-10 minutes, then flip each shrimp and bake for another 5-7 minutes, until deep golden brown and shrimp are opaque (internal temperature 145°F/63°C).
  7. While shrimp bakes, combine sweet chili sauce, fresh lime juice, and honey in a small bowl. Stir to combine.
  8. Serve immediately with sweet chili sauce for dipping. Garnish with lime wedges and fresh cilantro if desired.

Notes

Pat shrimp very dry before breading to ensure crispy coating. Chilling breaded shrimp for 10-15 minutes is essential to prevent coating from falling off. Watch oven closely as coconut can burn quickly. For best results, serve immediately. Leftovers can be reheated in oven or air fryer.

Nutrition

Keywords: coconut shrimp, baked shrimp, crispy shrimp, 30-minute dinner, easy shrimp recipe, appetizer, party food

Find it online: https://emmastirs.com/crispy-baked-coconut-shrimp-recipe-best-30-minute-dinner/