Crispy Oven-Baked Coconut Shrimp
Crispy and Delicious Coconut Shrimp Recipe – Easy to Make at Home!
Introducing a healthier and easier way to enjoy coconut shrimp by baking it in the oven instead of frying! If you don’t have an oven, you can also pan-fry it with a little oil for a delicious result. The sweet coconut aroma combined with the succulent shrimp creates an irresistible dish that you’ll keep reaching for. With a crispy exterior and tender interior, these coconut shrimp are perfect as a snack for kids, a treat for adults, or even a fantastic accompaniment to your favorite drinks. Enjoy the illusion of having ordered from a gourmet restaurant with this simple homemade coconut shrimp!
Ingredients- 250g cocktail shrimp (thawed if frozen)
- 8 Tbsp all-purpose flour
- 2 large eggs
- 10 Tbsp breadcrumbs
- 5 Tbsp shredded coconut (unsweetened)
- Vegetable oil, for pan-frying (if applicable)
- Pinch of salt
- Pinch of black pepper
- 1 tsp dried parsley flakes (optional)
Cooking Instructions
Step 1
Begin by preparing your shrimp. Any type of shrimp will work, but cocktail shrimp are conveniently bite-sized. If using frozen shrimp, ensure they are fully thawed. Rinse them thoroughly under cold water and then pat them completely dry with paper towels. Removing excess moisture is crucial for the coating to adhere well and for a crispy finish.
Step 2
Season the dried shrimp with a pinch of salt and a dash of black pepper. Gently toss to ensure an even coating. This simple seasoning enhances the natural flavor of the shrimp and prepares it for the coating.
Step 3
To coat the shrimp with flour, place the 8 tablespoons of all-purpose flour into a sealable plastic bag. Add the seasoned shrimp to the bag, seal it tightly, and shake gently. This method ensures a uniform flour coating, which is especially helpful when working with small shrimp.
Step 4
In a separate shallow bowl, whisk the 2 eggs until well beaten. Dip the floured shrimp into the whisked eggs, ensuring each shrimp is fully coated with the egg wash. Let any excess drip off.
Step 5
For the crispy coconut coating, combine the 10 tablespoons of breadcrumbs with the 5 tablespoons of shredded coconut in a bowl. Mix them thoroughly. If you like, you can also mix in the optional parsley flakes at this stage for added flavor and visual appeal. If using unsweetened shredded coconut (sometimes called ‘long coconut’ in Asia for its shape), ensure it’s finely shredded for the best texture.
Step 6
Now, take the egg-coated shrimp and gently press them into the coconut and breadcrumb mixture. Ensure the coating adheres well on all sides. You can lightly press down to help the coating stick securely.
Step 7
If using an oven, line a baking sheet with parchment paper and arrange the coated shrimp in a single layer, making sure they don’t touch each other to allow for even cooking. If pan-frying, heat a non-stick skillet over medium heat with a little cooking oil.
Step 8
Lightly sprinkle the prepared shrimp with parsley flakes, if using. Drizzle the shrimp evenly with cooking oil. Baking with a little oil results in a delicious, slightly richer flavor and crispier texture compared to baking without. This step adds a lovely golden hue and enhanced crunch.
Step 9
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown and cooked through. Keep an eye on them to prevent burning, as oven temperatures can vary. Alternatively, if pan-frying, cook in hot oil until golden on all sides. For a lighter option, you can pan-sear them with a small amount of oil over medium-low heat until golden brown and crisp.
Step 10
Enjoy your delicious, oven-baked coconut shrimp! They are perfectly crispy on the outside, tender on the inside, with a delightful hint of sweetness from the coconut. These are fantastic as a snack for kids, a satisfying treat, or an excellent appetizer. For an extra burst of flavor, serve with sweet chili sauce or tartar sauce – the sweetness of the coconut truly shines through! Be warned: they’re so addictive, you might find yourself eating them all before you know it!
