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Baked Coconut Shrimp

Print Recipe

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 4

Coconut shrimp is popular at restaurants and so easy to make at home. This healthier version is baked and ready in less than 1/2 hour including prep and baking time. Serve with a sweet chili sauce or Marinara sauce.

Ingredients

Directions

Step 1

Preheat oven to 425° F.

Step 2

Grab three mixing bowls. In the first bowl, whisk eggs then set aside.

Step 3

In the second bowl, combine ¼ cup flour, garlic powder, onion powder, salt, and pepper. Whisk together.

Step 4

In the last mixing bowl, combine shredded coconut, panko, and remaining ¼ cup all purpose flour.

Step 5

Dip each shrimp first in the flour mixture, then the egg, allowing any excess to drip off. Finally, coat evenly on all sides in the shredded coconut mixture.

Step 6

Drizzle 2 Tbsp olive oil on a rimmed baking sheet. Place coconut shrimp on the baking sheet, making sure to leave a little space in between each. Drizzle remaining 2 Tbsp olive oil on top of shrimp.

Step 7

Bake for 10-12 minutes, flipping shrimp once halfway through.

Step 8

Serve immediately with sweet chili sauce or marinara with lime wedges on the side.

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