Ingredients
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Raw shrimp, peeled and deveined, tails on or off
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Shredded coconut
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Breadcrumbs or panko
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Eggs, beaten
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All-purpose flour
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Salt and black pepper, to taste
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Cooking spray or oil, for the baking sheet
Sweet-and-Sour Dipping Sauce
Use your favorite prepared sweet-and-sour sauce, or serve with a homemade version.
Instructions
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Preheat the oven. Heat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
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Prepare the coating station. Place flour in one shallow bowl, beaten eggs in a second, and a mixture of shredded coconut and breadcrumbs in a third. Season the flour lightly with salt and pepper.
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Coat the shrimp. Pat the shrimp dry. Dip each shrimp in flour, then egg, and finally the coconut-breadcrumb mixture, pressing gently so the coating sticks.
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Arrange on the baking sheet. Place the coated shrimp in a single layer with space between each piece. Lightly spray the tops with cooking spray or drizzle with a little oil to encourage browning.
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Bake until golden. Bake for about 10–15 minutes, depending on shrimp size, turning halfway if needed. Cook until the coating is golden and the shrimp are opaque and reach 145°F internally.
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Prepare the sauce. Place the sweet-and-sour dipping sauce in a small serving bowl.
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Serve immediately. Enjoy the shrimp while the coconut coating is crisp, with the sauce on the side.
Notes
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Dry the shrimp well: Excess moisture can prevent the coating from sticking.
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Keep one hand dry: Use one hand for the flour and coconut mixture and the other for the egg to reduce clumping.
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Leave space on the tray: Crowding can cause the shrimp to steam rather than crisp.
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Watch the coconut: Coconut browns quickly, so check the shrimp near the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: American
