Baked Coconut Shrimp
- Prep Time 0:45
- Cook Time 0:15
- 9 Comments
I love crispy fried coconut shrimp, but I don’t love how much fat they contain. The baked version of this classic tropical treat is every bit as tasty, but much lighter.
- oil or cooking spray for greasing baking sheet Pantry
- 1/4 cup soy sauce Pantry
- 2 tsp Sriracha or other Asian chili sauce $2 for 16 oz.
- 2 tsp honey Pantry
- 1/2 tsp ground black pepper Pantry
- 18-24 medium to large raw shrimp, butterflied (tails can be left on) $9
- 2 eggs, beaten $1.50 for 12
- 1/2 cup Japanese panko breadcrumbs $2.50 for 14 oz.
- 1/4 cup flaked coconut (I used unsweetened, but sweetened would work too) $2 for 10 oz.
Total Cost of Ingredients $15
Preheat oven to 425 degrees F. Lightly grease a baking sheet with the oil or cooking spray and set aside.
In a mixing bowl, combine the soy sauce, chili sauce, honey and black pepper. Stir well. Add the shrimp and toss to combine. Cover with plastic wrap and refrigerate for at least 15 minutes (up to an hour).
Mix the panko and coconut together. Toss well.
Set up an assembly line in this order: the marinated shrimp, the egg, the panko-coconut mixture and the prepared baking sheet. Dip a shrimp, holding it by its tail, into the egg, then into the panko-coconut mixture and place it directly onto the baking sheet. Repeat until all shrimp are coated.
Bake the shrimp for about 7 minutes, gently flip and bake for another 7 minutes.
Serve the shrimp atop mixed greens as a salad, or as an appetizer with lime wedges, sweet chili sauce or Sriracha for dipping.