Baked Coconut Shrimp Recipe

Shrimp: Large, peeled, and deveined, these are the main protein of the dish.

All-purpose flour: Used to coat the shrimp, helping the other ingredients stick.

Salt: Enhances the flavor of the shrimp and other ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Eggs: Acts as a binding agent to help the coating adhere to the shrimp.

Shredded coconut: Provides a sweet, tropical flavor and crispy texture.

Panko breadcrumbs: Adds a light, airy crunch to the coating.

Cooking spray: Used to lightly coat the baking sheet and the shrimp, ensuring they crisp up nicely in the oven.

To ensure an even and crispy coating on the shrimp, make sure to press the coconut-panko mixture firmly onto each piece after dipping it in the eggs. This helps the coating adhere better and creates a more uniform texture. Additionally, flipping the shrimp halfway through the baking time can promote even browning on both sides.

• large shrimp - Substitute with large scallops: Scallops have a similar texture and can be baked in the same manner as shrimp.

• all-purpose flour - Substitute with almond flour: Almond flour provides a gluten-free option and adds a slightly nutty flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in many recipes.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can be a nice variation.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative.

• shredded coconut - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be used if coconut is not available.

• panko breadcrumbs - Substitute with crushed rice crackers: Crushed rice crackers offer a similar crunch and are a good gluten-free alternative.

• cooking spray - Substitute with olive oil: Brushing olive oil on the shrimp can help achieve a similar non-stick effect and adds a rich flavor.

• Allow the baked coconut shrimp to cool completely before storing. This prevents condensation, which can make the coating soggy.

• Place the shrimp in an airtight container. If stacking, separate layers with parchment paper to maintain the crispy texture.

• Store the container in the refrigerator for up to 3 days. For best results, consume within this time frame to enjoy the optimal flavor and texture.

• To reheat, preheat your oven to 375°F (190°C). Arrange the shrimp on a baking sheet and bake for about 8-10 minutes, or until heated through and crispy.

• For freezing, arrange the cooled shrimp in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Transfer the frozen shrimp to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to enjoy, reheat directly from frozen. Preheat the oven to 400°F (200°C) and bake for 12-15 minutes, or until the shrimp are heated through and the coating is crispy.

• Avoid microwaving the shrimp, as this can make the coconut-panko coating soggy and less enjoyable.

• Preheat your oven to 350°F (175°C). Place the baked coconut shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until heated through and crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 350°F (175°C) and cook the shrimp for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the shrimp in the skillet and cook for 2-3 minutes on each side until heated through and crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the shrimp on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through.

• To retain the best texture, avoid reheating the shrimp in a covered container, as this can cause them to become soggy.

• Baking sheet: A flat, rectangular metal pan used for baking and cooking food in the oven.

• Parchment paper: A non-stick paper used to line the baking sheet, preventing food from sticking and making cleanup easier.

• Cooking spray: A sprayable oil used to lightly coat surfaces to prevent sticking and promote even browning.

• Small bowl: A bowl used for mixing smaller quantities of ingredients, such as the flour mixture.

• Another bowl: A separate bowl used for beating the eggs.

• Third bowl: Another bowl used for combining the shredded coconut and panko breadcrumbs.

• Whisk: A utensil used to beat the eggs until they are well combined.

• Measuring cups: Tools used to measure the volume of ingredients like flour, shredded coconut, and panko breadcrumbs.

• Measuring spoons: Tools used to measure smaller quantities of ingredients like salt and black pepper.

• Tongs: A utensil used to handle and coat the shrimp in the different mixtures without getting your hands messy.

• Oven: An appliance used to bake the shrimp at the specified temperature.

• Timer: A device used to keep track of the baking time to ensure the shrimp are cooked perfectly.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This mise en place approach saves time during cooking.

Use pre-prepped shrimp: Buy shrimp that are already peeled and deveined to cut down on prep time.

Line up bowls: Arrange your flour mixture, beaten eggs, and coconut-panko mixture in a row for a smooth assembly line.

Double the batch: Make extra and freeze the coated shrimp before baking. You can bake them directly from frozen next time.

Quick clean-up: Use parchment paper on your baking sheet to minimize washing up.