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!
HOW TO BAKE COCONUT SHRIMP?
The reason my Baked Coconut Shrimp Recipe works so well is that 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!
WHAT TO SERVE WITH COCONUT SHRIMP?
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!
For Coconut Shrimp
- 2 pounds medium-sized shrimp, peeled with tails on
- 3 cups shredded coconut
- 1/2 cup cornstarch
- 1 teaspoon cayenne
- 1 teaspoon coarse salt
- 4 egg whites, beat until foamy (re-beat as needed)
- 1/4 cup apricot jam
- 1 tablespoon dijon
- 1 teaspoon fresh horseradish
For the sauce:
- Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.
For the shrimp:
- Preheat oven to 400F.
- Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
- Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels. Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
- Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.