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Baked Coconut Shrimp

Baked coconut shrimp gets a crisp, golden panko-coconut coating in the oven instead of the fryer. A wire rack helps the shrimp bake evenly until the thickest pieces reach 145°F.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp large (16–20 count), peeled and deveined, tails on, thawed and patted dry
  • 0.5 cup all-purpose flour
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 eggs large
  • 1 cup panko breadcrumbs
  • 1 cup coconut sweetened, shredded
  • nonstick cooking spray as needed

Equipment

  • 1 rimmed 13x18-inch baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Position a rack in the middle.
  3. Set a wire rack inside a rimmed 13x18-inch baking sheet.
  4. Coat the rack with nonstick cooking spray.
  5. Put the flour, salt, and pepper in a shallow bowl and stir to combine.
  6. Beat the eggs in a second shallow bowl.
  7. Mix the panko and coconut in a third shallow bowl.
  8. Dredge each shrimp in the flour mixture, shaking off the excess.
  9. Dip each shrimp in the egg.
  10. Press each shrimp into the panko mixture to coat.
  11. Arrange the shrimp in a single layer on the rack.
  12. Lightly coat the tops with nonstick cooking spray.
  13. Bake for 12–15 minutes, turning the shrimp halfway through, until the coating is golden and the thickest shrimp reach 145°F.

Notes

For the crispest coating, arrange the shrimp in a single layer without crowding. Refrigerate leftovers for up to 2 days; freezing is not recommended because the coating softens. For a gluten-free variation, use certified gluten-free flour and panko.