Tender bites of shrimp are coated in a sweet crispy coconut crust. It’s cooked until golden and served with a simple 3 ingredient dip. They’re perfect as an appetizer or make a great meal over salad
Easy-to-Make Coconut Shrimp
This Coconut Shrimp recipe is sure to disappear from the appetizer table.
Skip the deep fry: This coconut shrimp recipe is oven-baked (or air fried) for a nice crispy coating. Make ahead: Prep ahead and refrigerate or freeze. Bake just before serving for a quick and easy appetizer. Just dip, coat, and bake – it’s that simple! Making your own coconut shrimp costs less than pre-packaged, and tastes way better!
Ingredients for Coconut Shrimp
Shrimp – Medium or large, fresh or frozen, peeled and deveined. Butterflying the shrimp open can create a more dramatic presentation, and leaving the tails on can make them easy to pick up and dip. Egg/Cornstarch – Dip the shrimp in a whisked egg mixture and cornstarch to help the coating stick. Coconut Coating – Pulse sweetened shredded coconut in a food processor to break it up and then add panko breadcrumbs for extra crunch. You can unsweetened coconut, but sweetened is recommended for a better flavor. Seasonings – Feel free to mix up the seasonings to your liking. Try adding some homemade Cajun seasoning or DIY lemon pepper seasoning for a unique twist.
How to Make Coconut Shrimp
Tips for Crunchy Coconut Shrimp
Shake off any excess cornstarch – you just want a light dusting. If you don’t have cornstarch, you can use all-purpose flour instead. Spray the coconut coating with cooking spray before cooking to get a crispy exterior. Coconut shrimp cook quickly and appliances can vary, so be sure to check them early to ensure they don’t overcook.
How to Prepare Ahead of Time
To prepare shrimp ahead of time, and once breaded, place the shrimp in a single layer on a baking sheet.
Refrigerate up to 24 hours before baking. Freeze on the baking sheet and once frozen, transfer to a freezer bag or air-tight container. Store up to 2 months before baking. Cook frozen prepared shrimp from frozen, adding 2 minutes to the cooking time.
Leftover shrimp can be stored in the refrigerator for 3-4 days in an airtight container or zippered bag. Did you make these Coconut Shrimp? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
