Coconut shrimp is a classic dish loved by many, but have you ever tried baking them instead of frying? Our baked coconut shrimp recipe is the perfect healthier alternative without sacrificing any of the flavor.
To start, preheat your oven to 400°F and line a baking sheet with parchment paper. Next, it’s time to prep the shrimp. Make sure to devein and peel them beforehand, then pat them dry with a paper towel.
For the coconut coating, combine 1 cup of shredded coconut flakes with ¼ cup of panko breadcrumbs and ½ teaspoon of salt in a bowl. In another bowl, whisk together 2 eggs.
Now you’re ready to start coating the shrimp. Dip each shrimp into the egg mixture, then coat it with the coconut mixture. Place each shrimp onto the prepared baking sheet and repeat until all shrimp are coated.
Bake the shrimp for 12-15 minutes until they are golden brown and crispy.
But wait, what about the dipping sauce? We’ve got you covered. In a small bowl, mix together ¼ cup of sweet chili sauce, 2 tablespoons of mayonnaise, and 1 tablespoon of lime juice.
Now that your baked coconut shrimp is ready, it’s time to savor the flavors. The crispiness from the coconut flakes and panko breadcrumbs perfectly complements the juicy shrimp, while the dipping sauce adds just the right amount of sweetness and tanginess.
Not only is this baked coconut shrimp recipe delicious, but it’s also a healthier option compared to its fried counterpart. By baking the shrimp, you significantly reduce the amount of oil used in the cooking process. Plus, with the added coconut flakes, you still get that delicious crunch everyone loves.
Now go ahead, give this recipe a try and impress your family and friends with your newfound baking skills. Don’t forget to pair it with some steamed rice or a lightly dressed salad for a complete and balanced meal.
Creamy Coconut Shrimp
Looking for a dish with a little more kick? Our creamy coconut shrimp recipe is full of Thai-inspired flavors that will transport you straight to the streets of Bangkok.
First, you’ll need to prep the shrimp just like the baked coconut shrimp recipe. Once it’s ready, it’s time to get started on the sauce.
In a large skillet over medium heat, add 1 tablespoon of vegetable oil and 2 cloves of minced garlic. Cook until fragrant, about 1 minute. Then, add 1 can of coconut milk and bring it to a simmer.
Stir in 1 tablespoon of red curry paste, 1 tablespoon of brown sugar, 1 tablespoon of fish sauce, and 1 tablespoon of lime juice. Let the sauce simmer for 5 minutes until it thickens.
Add in the shrimp and cook for 5-7 minutes until they’re fully cooked. Finally, stir in ½ cup of chopped fresh cilantro.
Our creamy coconut shrimp recipe is perfect for those who love bold and spicy flavors. The combination of creamy coconut milk and spicy curry paste is balanced out by the sweetness from the brown sugar and tanginess from the lime juice.
Try serving over a bed of steamed jasmine rice and garnish with some sliced red chili peppers and fresh cilantro for a beautiful and flavorful dish.
No matter which recipe you choose, both the baked coconut shrimp and creamy coconut shrimp are sure to become new favorites. Enjoy!
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