This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Baked Coconut Shrimp

shrimp,

cornstarch

salt

cayenne pepper

coconut

egg whites, beaten until foamy

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.


Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.


Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.


Absolutely delicious! Here's the orange marmalade sauce recipe I used: 1 cup of orange marmalade, two tablespoons horseradish, and two tablespoons dijon mustard.

We love coconut shrimp so I was very happy to see this recipe chosen for the Recipe Group this week. We prepared these exactly as written and they are absolutely perfect. They took 14 minutes on convection bake in my oven. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. I found a copy-cat recipe on-line for Outback's sauce that they serve with these - 1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. It really does taste exactly like Outback's. We will be making and enjoying these often. Thanks for sharing!

Wow, I have to say this was one of those surprise good meals!  I didn't quite know what to think about baking shrimp for 15 or 20 minutes but I took them out at 16 minutes and they were absolutely perfect!  The coconut was just toasted and the shrimp were not over cooked.  I had 1 lb of 30 count shrimp and the measurements turned out perfect.  I will definately make this again.

This was pretty good but I think if I make it again I'll pulse the coconut in the food processor to make it a little finer.  Tasted great though!

This was a great recipe, and so much more healthy than frying!  I did everything as stated in the recipe, except that I cut down the amount of coconut in an effort to save on sugar and calories (a little coconut goes a long way)...not to mention, I wanted to save those calories for my sauce!  I mixed sugar free apricot preserves, horseradish and dijon mustard (can't remember the measurements...just did it all to taste), and it was a great combination.  I think next time I may add a bit more Cayenne pepper to the cornstarch mixture, since I like things pretty hot, but other than that think the recipe is perfect as is. :)  Thanks for sharing!!!

Awesome!!  Just used 2 whole eggs instead of the egg whites and they came out great!!  Use a Thai Chili Glaze as dip... will make again and again!!

This was AMAZING! I will make this often. The recipe is perfect as stated, i wouldn't change a thing. Make sure to turn the shrimp once halfway through cooking so both sides brown.

Well, we really enjoyed this one!!  I made this for the Recipe Group this week with 21-25 count shrimp and assembled them about two hours before baking, covered and refrigerated.  I baked them for 18 minutes, flipping halfway though.  I served them with two dipping sauces from this site, Yummy Honey Mustard Dipping Sauce and the dipping sauce in Coconut Tilapia with Apricot Dipping Sauce.  Both were very good.  The only drawback was that this is very messy to make, at least for me.  But, the results were worth it, so give it a try!!

YUM! A super fantastic recipe! I had medium shrimp on hand (60 80 count per pound) and used those to make this dish. Probably because there were so many more shrimp, in the end I had to use 4 egg whites and the entire 14 oz bag of shredded coconut. (My shrimp did look like little macaroons, I had so much coconut on them!) The cayenne provided a nice bite - not too spicy at all. This is going into the file under "Keeper".

Disappointing....cocoanut should be pulsed finer, it was too sweet and overtook the prawns. I have had cocoanut prawns in a high end restaurant and the cocoanut was very fine. The concept is good but it needs some tweaking.......sorry

See how to make crispy, crunchy coconut shrimp in the oven.

baked coconut shrimp

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $11.16 /serving

Author : girlbob

Ingredients

Instructions

Top Similar Recipes from Across the Web