You'll feel like you're in the Caribbean eating Coconut Shrimp with these weeknight healthy baked coconut shrimps!
Cuisine: American, Thai
Keyword: baked shrimp, coconut shrimp
1lbshrimp, peeled and deveined
1cupunsweetened shredded coconut
Preheat the oven to 400F.
Spread panko crumbs on a baking tray into an even layer. Spray the crumbs quickly with cooking spray. Bake for 2 minutes. Shake the tray and bake for another 1 to 2 minutes, until panko is a nice golden brown. Transfer to a bowl and set aside.
Prepare two bowls. Add all the “Bowl 1” ingredients into the first bowl and mix well.
Add the “Bowl 2” ingredients into the second bowl and mix well.
Line a baking tray with parchment paper.
Hold the shrimp by the tail and dip it in the egg coating, then place the battered shrimp into the breadcrumb coating. Sprinkle the breadcrumb mixture on top and push crumbs gently onto shrimp to coat well. Place shrimp on baking tray, placing them about ½″ apart.
Bake until the coconut turns golden and the shrimp are cooked through, 10 to 12 minutes (depending on the size of your shrimp).
Serve hot with Thai sweet chili sauce, rice, and/or roasted vegetables.
These are best eaten right after they come out of the oven because the shrimp are at their maximum crispiness. If you have leftovers, place them in an airtight container in the refrigerator. They'll stay good (albeit not crispy) for 2 days. Reheating: Again, not recommended, but I do often eat leftovers the next day for lunch. It's ideal to put shrimp in the oven at 300 for about 15 minutes until they get hot. You can also put them in the microwave for 15 seconds, but they will get soggy.