This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!
This Baked Coconut Shrimp Recipe is all about my mom.
The woman absolutely looooves Coconut Shrimp. For years, I’ve heard her stories of various restaurants where she’ll order it as an appetizer for her meal and be perfectly happy. It’s the type of appetizer that I usually shy away from making at home – breaded and fried is too messy so I’ll normally opt for something simpler. Since this is a Baked Coconut Shrimp recipe, however – and because it’s so crispy delicious – I’ll make these all day long!
The reason my Baked Coconut Shrimp Recipe works so well is because the shrimp are first coated in whipped egg whites, then a cornstarch mixture and only then shredded coconut. I also run my shredded coconut through a blender for just a few seconds; you don’t want it too processed as some texture is desired, yet it will adhere easier if it’s chopped up just a bit.
You may be tempted to place your baked coconut shrimp on a cooling rack placed on a sheet pan, which happens to be the way I almost always “fry” things in the oven. In this case, take my advice and don’t do it. Placing your coconut shrimp directly on the sheet pan will give you better results and a crispier exterior. I’ve tried it several times both ways and everyone always prefers the direct-on-the-sheet-pan version!
I’ve also included a terrific dipping sauce in my Baked Coconut Shrimp Recipe. It’s simple – just a little apricot jam, dijon mustard and horseradish – but it packs a nice punch and is a welcome flavor contrast to the sweet shrimp. You can substitute orange jam for the apricot if you wish, both are delicious. In any case, don’t miss out on this easy baked coconut shrimp!