Crispy Baked Coconut Shrimp
An easy baked version of your favorite restaurant app.
Crispy Baked Coconut Shrimp
For the shrimp:
- 1 lb shrimp, peeled and deveined, tails on or off
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 2 large eggs
- 1 tablespoon milk
- 1 cup unsweetened shredded coconut
- 1/2 cup Panko breadcrumbs
- Kosher salt and freshly ground black pepper, to taste
For the dipping sauce:
- 3 tablespoons cream of coconut
- 1/2 cup sour cream
- 1/3 cup crushed pineapple, drained, but reserve juice
- 1-2 tablespoons reserved pineapple juice
- Juice from one lime
- Kosher salt, to taste
Preparation
- Preheat oven to 425°F and liberally grease a baking sheet with oil. Set aside.
- In a shallow bowl, beat eggs. Set aside.
- In a separate shallow bowl, combine breadcrumbs and coconut. Set aside.
- In a third shallow bowl, combine flour, paprika, and salt and pepper. Set aside.
- Dip shrimp in flour, then egg, letting excess drip off, then in coconut mixture, pressing it in to help it stick.
- Place shrimp on baking sheet in a single layer, not touching. Spray lightly with nonstick cooking spray or drizzle with oil. Bake until golden brown and cooked through, about 10 minutes.
- While shrimp bake, make the sauce:
- In a medium bowl, stir together cream of coconut, sour cream, crushed pineapple, lime juice, and 1 tablespoon of pineapple juice. Season with salt, and add more pineapple juice as needed. Chill until ready to use.
- Serve, and enjoy!