Description
Crispy, golden-brown shrimp coated in luscious coconut, perfect for a tropical feast.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup sweet chili sauce (for dipping)
- 1 tablespoon soy sauce (for dipping)
Instructions
- Preheat your oven to 425°F (220°C).
- Set up a breading station: In one bowl, place the flour mixed with salt, pepper, garlic powder, and paprika. In the second bowl, beat the eggs. In a third bowl, combine the shredded coconut and breadcrumbs.
- Dip each shrimp first into the flour mixture, then into the egg, and finally coat with the coconut-breadcrumb mix.
- Arrange the coated shrimp on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown and crispy.
- Meanwhile, mix the sweet chili sauce and soy sauce in a small bowl for dipping.
- Serve the baked coconut shrimp hot with the dipping sauce.
Notes
Don’t overcrowd the baking sheet to ensure the shrimp crisp evenly. Pat the shrimp dry before breading to avoid moisture issues.
