By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
485 cal · 32 min
Coco Loco Shrimp
Recipe GLPR7c92eadf96c682
Crispy coconut and panko-crusted shrimp with a tropical Caribbean flair. These golden, crunchy shrimp are coated with toasted coconut flakes and panko breadcrumbs for an irresistible texture. Baked to perfection for a healthier take on a classic island favorite.
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Ingredients
1 pound medium shrimp, peeled and deveined
1 cup all-purpose flour
1 cup unsweetened coconut flakes, chopped if large
2 cups panko breadcrumbs
Water as needed for dampening
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a small bowl, combine the panko breadcrumbs and unsweetened coconut flakes. Mix thoroughly until evenly distributed.
Place the all-purpose flour in a shallow dish. Lightly dampen the peeled and deveined shrimp by misting them with water or dipping them briefly in water, then let excess water drip off.
Working with one shrimp at a time, coat it lightly in the flour, shaking off any excess. Then dip the floured shrimp into a small bowl of water again to create a sticky surface.
Immediately press each dampened shrimp into the panko-coconut mixture, coating all sides evenly. Shake off any excess coating and place on the prepared baking sheet.
Arrange the coated shrimp in a single layer on the baking sheet, leaving space between each piece.
Bake for 10 to 12 minutes, until the shrimp are opaque throughout and the coating is golden and crispy. Shrimp are fully cooked when they reach an internal temperature of 145°F or when the flesh is opaque and firm.
Remove from the oven and serve immediately while the coating is still crispy.
Comments
Shrimp is reliably available and affordable at coastal NC chains like Food Lion and Harris Teeter, especially year-round at Walmart and ALDI. The ingredient list is bare-bones and stock pantry staples except coconut flakes, which every major Charlotte grocer carries. The 32-minute claim is honest for breading and frying shrimp, but this is a same-night dish that doesn't reheat well—the coating softens as it cools, making it less appealing the next day. Cost per serving runs around $6–8 depending on shrimp price, driven entirely by the protein; the breading costs pennies. It's a solid weeknight meal for a family if you like fried seafood, though it requires active attention at the stove and a deep fryer or oil-heavy pan.
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