Coconut Shrimp
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Sweet Coconut Shrimp are battered and coated in coconut, then baked until golden brown!
Ingredients
Instructions
Preheat the oven to 425°F.
In a small bowl, combine cornstarch, salt, and cayenne pepper. In a separate bowl, whisk the egg until well beaten.
In a food processor or blender, pulse the coconut or chop it with a knife to break it up. You don't want it too fine, just broken up a little bit.
Combine the chopped coconut with the bread crumbs.
Dip each shrimp in the cornstarch mixture, shaking off excess. Dip into the beaten egg, then coat with the coconut and breadcrumb mixture, pressing gently to adhere.
Place the shrimp on a parchment-lined baking sheet and spray with cooking spray.
Bake for 8 minutes, flip the shrimp over and bake for 5 to 10 minutes more or until cooked and crispy. Broil for 1 minute if desired.
Serve warm with sweet chili dip (recipe below).
Notes
- Homemade Dipping Sauce: Melt 1/2 cup apricot jam or orange marmalade in a small pan. Whisk in 2 teaspoons Dijon mustard and 1 teaspoon Sambal Oelek or Sriracha. Air Fry: Cook at 400°F for 7-9 minutes, flipping over after 4 minutes. Deep fry: Preheat oil to 375°F. Fry shrimp in small batches for 3-4 minutes or until golden and cooked through. Drain on paper towel and season to taste. Cooking time is for large shrimp, adjust cooking time for other sizes. Spray the shrimp very well with cooking spray for a crispy exterior. Be sure to shake off any excess cornstarch, you just want a light dusting. Cornstarch can be replaced with all-purpose flour. You can use sweetener or unsweetened coconut flakes, we prefer sweetened. Coconut shrimp cook fast; check them early to ensure they don't overcook.
