Description
A delicious baked version of coconut shrimp with a crispy coating and sweet tropical flavor.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
Instructions
- Preheat your oven to 425°F (220°C).
- Set up your breading station with your three bowls.
- Begin with the shrimp and dip each piece first into the flour mixture, ensuring it gets a good coating.
- Next, dip the floured shrimp into the beaten eggs, allowing excess egg to drip off.
- Finally, coat the shrimp in the coconut and breadcrumb mixture. Make sure each shrimp gets an even coating for optimal crispiness.
- Arrange the coated shrimp in a single layer on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until the shrimp are golden brown and crispy.
- While the shrimp bake, mix the sweet chili sauce and soy sauce in a small bowl for dipping.
- Serve the baked coconut shrimp hot, paired with the delicious dipping sauce.
Notes
For extra crispiness, consider spritzing the baking sheet with cooking spray before laying out the shrimp.