Baked Coconut Shrimp
Baked Coconut Shrimp – EASIEST and BEST coconut shrimp with no deep-frying, no oil, no mess!! Bake in oven for 20 mins, delicious, healthy & budget-friendly!!
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Japanese panko (or bread crumbs)
- 1/2 cup sweetened shredded coconut
- 1/2 lb (250g) tiger prawn (or jumbo shrimp, peeled, deveined, but leave tails intact)
- 1 large egg (slightly beaten)
- 1/2 cup mayonnaise
- 1/2 tablespoon chili sauce (or Sriracha to taste)
- 1/2 tablespoon onion (finely minced )
- 1/2 tablespoon celery (finely chopped )
- 1 squirt lemon juice
Instructions
- 1
Mix the panko and coconut flakes in a shallow bowl and set aside. Prepare the Spicy Tartar Sauce by combining all the ingredients in a separate bowl. Stir to mix well and set aside.
- 2
Preheat the oven to 400°F (207°C).
- 3
Pat the shrimp dry with paper towels and dip each shrimp into the beaten egg. Immediately roll the shrimp in the panko and coconut flakes, shaking off the excess. Dip the shrimp into the egg again and roll them in the panko mixture for a second coating, ensuring the shrimp is evenly covered with the panko and coconut flakes.
- 4
Place the shrimp on a cookie sheet lined with parchment paper and bake on the middle rack for about 15 minutes, or until they turn light golden brown. Serve immediately with the Spicy Tartar Sauce.