Baked Coconut Shrimp With Pat Baking Teaspoons Teaspoon Tails Cups Pressed And Appetizer Best

Best Baked Coconut Shrimp

Keona Price. Appetizer. September 12th , 2020.

Great for dinner or as an appetizer. I serve with orange marmalade for dipping. These baked coconut shrimp are golden, crispy and full of flavor. Baked coconut shrimp cupssinful nutrition. These shrimp are perfect for the holidays, superbowl or anytime you need an tasty appetizer. This baked coconut shrimp is healthier than fried, and super easy to make. Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. I prefer using large shrimp, but you could use other sizes as well. You would just need to adjust the baking time to make sure they don’t cook too long or too little based on their size. Yes, baked coconut shrimp is super easy to make and healthier than fried coconut shrimp. Traditionally coconut shrimp is made with sweetened coconut, but unsweetened works well as a substitute with sugar to taste. This baked coconut shrimp recipe serves up tender and crispy coconut shrimps made using raw shrimps, then coated with a coconut breading mixture, and baked to perfection in the these easy and healthy coconut shrimps are the best appetizer to serve a crowd or enjoy together as a family.

Fried or baked coconut shrimp. This baked coconut shrimp recipe is a great appetizer or finger food served with thai sweet chili sauce or a mango dip. How to make baked coconut shrimp. Although it sounds fancy, making coconut shrimp really just takes a few easy steps. First, dip the shrimp in since i use unsweetened coconut to bread the shrimp, we like a little sweetness with the dipping sauce. Flush and dry shrimp with paper towels. Pour coconut pieces in a different shallow bowl. One of my favorite shrimp recipes on this blog is the coconut shrimp i developed a few years ago, out of my constant craving of the crispy, crunchy, and delicious. Baked coconut shrimp that are truely crispy and crazy delicious. The ingredients in this recipe are all good for you. The secret to truly crispy baked coconut shrimp is in the breading. Delicious and easy baked coconut shrimp recipe, succulent shrimp wrapped with a golden crunchy panko and coconut shell dipped in thai chili sauce.

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Best Baked Coconut Shrimp

These Baked Coconut Shrimp Are Golden, Crispy And Full Of Flavor. These Are The Best Baked Coconut Shrimp I Have Ever Made!.


  • 1 pound large shrimp (peeled, with tails on (pat dry with a paper towel))
  • 3/4 cup panko breadcrumbs
  • 1 and 1/4 cups sweetened coconut flakes
  • 3/4 cups flour (divided)
  • 6 ounces beer (about 3/4 cups)
  • 2 egg whites
  • 1 small clove garlic (pressed or finely minced)
  • 1/4 cup canola oil (or other oil with a high smoke point)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 350 degrees
  2. Spread the coconut and  panko in an even layer on a rimmed baking sheet.  Toast for about 8 minutes, stirring every two minutes, until toasted.  Remove from oven and raise oven temperature to 475 degrees.
  3. Transfer the coconut/panko mixture to a bowl and wipe out the baking sheet.  Pour the 1/4 cup of oil onto the pan and brush all over the sheet in an even layer. Set aside.
  4. Set up your breading station.  In one bowl, add 1/4 cup of flour, the paprika and salt.  Whisk to combine.  
  5. In a second bowl combine 1/2 cup of flour, egg whites, baking powder, garlic and beer.  Whisk to combine.
  6. The third bowl should be your panko/coconut mixture.
  7. One at a time, holding the shrimp by the tail, dredge in the flour, shaking off excess. Next, dip in the beer batter.  Last, place in the coconut mixture, covering the shrimp and gently pressing the coconut into both sides to help it stick.  Place the coated shrimp on the oiled baking sheet.  Repeat with all the shrimp until done.
  8. Bake shrimp in the 475 degree oven for 7-8 minutes, until they are bright pink and cooked through.  Serve right away.

The shrimps do disappear very quickly, so consider making extra if you’re hosting a party. Coconut shrimp is a crunchy, juicy, delicious dish to serve as an appetizer. It’s quite simple to make, and you’ll have your guests asking for more. Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. The panko ups the crunch factor. Dredge the shrimp in the flour, lightly dip in the egg, then toss in the coconut mixture until well coated. Place coconut and panko into second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy. Place shrimp into ziplock bag with cornstarch mixture and shake until shrimp are coated evenly. Whether you need a healthified option of everyone’s favorite fried appetizer or are craving some curry, we have your back on all things coconut shrimp.from dr. Large plump shrimp, coconut, panko breadcrumbs, and.

Baked Coconut Shrimp With On Teaspoon Cup Paper Oil Cups Pat Divided Canola Egg Appetizer Best

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