Serves 4
35 min
Baked Coconut Shrimp
Recipe GLPRe0e65869161af2
Golden-baked shrimp coated in a crispy coconut and panko crust, lightly spiced with cayenne and chili powder. Served with a tropical sweet chili and fruit glaze that brings Caribbean flavors to the table. This baked method keeps the shrimp tender inside while delivering satisfying crunch outside.
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Ingredients
20 large shrimp, peeled and deveined
1/3 cup panko bread crumbs
1/3 cup unsweetened coconut flakes
1 tsp cayenne pepper
1 tsp chili powder
2 tbsp all-purpose flour
1 egg white, beaten
2 tbsp sweet chili sauce
2 tbsp pineapple or mango jam
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
In a shallow bowl, combine the panko bread crumbs, unsweetened coconut flakes, cayenne pepper, and chili powder. Mix well to distribute the spices evenly throughout the coating.
Place the flour in a separate shallow bowl and the beaten egg white in a third shallow bowl.
Pat the peeled and deveined shrimp dry with paper towels to ensure the coating adheres properly.
Working with one shrimp at a time, lightly coat it in flour, shaking off any excess. Dip into the beaten egg white, then press firmly into the coconut-panko mixture, coating all sides.
Arrange the coated shrimp in a single layer on the prepared baking sheet, leaving space between each piece.
Bake for 18-20 minutes until the coating is golden brown and crispy, and the shrimp reaches an internal temperature of 160°F (63°C) and is opaque throughout.
While the shrimp bakes, combine the sweet chili sauce and pineapple or mango jam in a small bowl to create a dipping glaze.
Remove the baked coconut shrimp from the oven and serve immediately with the sweet chili-fruit glaze on the side for dipping.
