“OMG.” This is what you will hear after pulling out this baked coconut shrimp recipe and making it for your family or friends. It’s so delicious and the coconut shrimp sauce that goes with it is drink worthy. See for yourself.
Easy Baked Coconut Shrimp Recipe
COCONUT SHRIMP RECIPE
1 lb large shrimp
1 cup panko breadcrumbs
1/2 cup unsweetened shredded coconut
1/2 tsp kosher salt
1/2 cup all-purpose flour
salt and freshly ground black pepper
2 large eggs
PREHEAT oven to 350 degrees.
Whisk the panko and shredded coconut together and evenly spread on the baking sheet. You don’t want to spray the pan before toasting you want the coconut to brown instead of cook in the oil. Bake for four minutes and remove from the oven and place in a bowl; add the kosher salt and whisk.
Spray the sheet pan you just used with oil. Increase the oven temperature to 425 degrees.
Create the Set Up
Place the flour in a shallow bowl and add salt and freshly ground black pepper. Next in line are the beaten eggs in a bowl and finally the toasted coconut mixture.
Dip shrimp in the seasoned flour and tap to remove excess. Dip in egg mixture and then dredge in toasted coconut/salt mixture. Place on prepared baking sheet. Let shrimp sit for five minutes to dry (so the coconut doesn’t fall off when baking) and then bake in the oven for eight to ten minutes or until golden brown. Remove from oven and serve.
Serve with my sweet Thai Apricot Dipping Sauce, recipe below).
Photo has cocktail sauce in the background. Just mix ketchup and horseradish sauce together to taste. I start with 1/4 cup ketchup and add the horseradish until it tastes perfect to your taste buds. You can add a quick squirt of fresh lemon juice if you wish. On seafood and fish I always squirt fresh lemon juice over it; brings out more flavor.
Sweet Thai and Apricot Dipping Sauce
1 fresh chili pepper, minced (do 1/4 of a pepper or less if you don’t want it that spicy)
1 minced garlic clove
1 tsp minced ginger
3 TBS vinegar
3 TBS granulated white sugar**
**Want more apricot flavor? Lower white sugar by a tablespoon and add more apricot jam. Remember this is your personal recipe and go by your taste buds.
In a pan on low heat, combine the garlic, ginger, vinegar, salt, vinegar and sugar. Stir until the sugar dissolves. Add 3 tablespoons of water and let simmer a few minutes while stirring. Now we will make a roux.
1-1/2 tsp water
1-1/2 tsp cornstarch
Mix these two ingredients together and slowly add to the chili pepper mix and whisk together to make a smooth and thicker sauce. Remove from the heat.
Whisk in 1/2 tsp of apricot jam and taste. Not enough? Add more. The jam is a lovely touch to this sauce and awesome with the coconut shrimp. Don’t want it? Don’t add it! Try peach jam, it’s also yummy.
Slather on grilled chicken and is awesome on fish too.