Coconut Baked Shrimp

This is the best baked coconut shrimp recipe you'll ever make! They're ready in 20 minutes, crispy (yet juicy) and everyone will love them! I promise your family will go nuts for these Baked Coconut Shrimp. They’re crispy yet juicy and the sweet and sour sauce on the side takes them to another planet.

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Servings: 4 servings

Calories: 311 kcal per serving

Ingredients

¼ cup - all purpose flour
½ tsp - kosher salt
2 - eggs
1 cup - unsweetened coconut
1 lb - shrimp
½ cup - ketchup
2 tablespoons - honey
3 tablespoons - rice vinegar
1 tbsp - water
1 tsp - soy sauce
½ tsp - ginger

Instructions

Preheat oven to broil setting.
Pat shrimp dry with a towel and season with 1/2 tsp salt.
Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs (or buttermilk) in the second and shredded coconut in the third.
Lightly coat the shrimp in the flour and gently tap to remove excess flour.
Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
Place coconut shrimp on a sprayed/greased baking rack over a cookie sheet. When all the shrimp are on the rack, lightly coat them with cooking oil spray.
Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side or until golden.
Serve with dipping sauce.
Place all the ingredients in a bowl and stir to combine.

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