Coconut Shrimp
Recipe GLPRcfe6c07267fb64
Crispy baked shrimp coated in a golden panko and coconut crust. Large peeled shrimp are seasoned, dredged in a paprika-flour mixture, dipped in egg, and coated with toasted panko mixed with sweetened coconut. Baked until golden and shrimp are opaque throughout, then served with Thai sweet chili sauce and fresh cilantro.
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Ingredients
1 lb large shrimp, peeled and deveined
½ cup all-purpose flour
1 tsp paprika
salt
black pepper
2 eggs
1 cup panko breadcrumbs
1 Tbsp olive oil
1 cup sweetened shredded coconut
Thai sweet chili sauce
fresh cilantro, chopped
Directions
Preheat your oven to 400°F (200°C) with a rack positioned in the middle. Line a rimmed baking sheet with parchment paper.
Heat the olive oil in a frying pan over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 2 minutes.
Transfer the toasted panko to a shallow dish and let cool to room temperature, then stir in the sweetened shredded coconut until evenly combined.
Pat the shrimp dry and season each piece on both sides with salt and pepper.
Mix the flour and paprika together in a shallow dish.
Crack the eggs into a shallow bowl and whisk vigorously until foamy and fully combined. Working with one shrimp at a time, coat completely in the paprika-flour mixture, shaking off any excess. Dip the flour-coated shrimp into the beaten egg, then press firmly into the panko-coconut mixture, ensuring the coating adheres well on all sides.
Arrange the coated shrimp in a single layer on the prepared baking sheet. Bake for 15 to 17 minutes, turning the shrimp halfway through cooking, until the coconut coating is golden brown and the shrimp are opaque throughout.
While the shrimp bake, stir the chopped cilantro into the Thai sweet chili sauce. Serve the hot coconut shrimp with the cilantro-chili sauce for dipping.
