One of my favorite shrimp recipes on this blog is the coconut shrimp I developed a few years ago, out of my constant craving of the crispy, crunchy, and delicious bread-crumb-and-coconut-flake-coated shrimp. The problem is that I don’t usually have a pot of oil in my kitchen ready for deep-frying, so I still go out and order at restaurants whenever I have a craving.
Not. Any. More.
Introducing baked coconut shrimp that is equally good, MUCH healthier (oil-free!!!), budget-friendly, and super easy baked coconut shrimp that I can practically whip up any day, any time, or whenever I need a fix of coconut shrimp, as long as I have coconut flakes, shrimp, and bread crumbs (or Japanese panko) at home!
These baked coconut shrimp is SO easy to make, takes 20 minutes and don’t mess up your kitchen like the regular deep-fried version. First, coat the shrimp with some beaten egg, then coat generously with the bread crumbs (panko) plus coconut flakes, then dip into the egg again, and coat with the bread crumbs second them. Shove them in the oven and bake until golden brown and you have the most appetizing, amazing, and absolutely mouthwatering coconut shrimp.
Serve the coconut shrimp with spicy tartar sauce dip (my favorite) and you have a restaurant-quality appetizer that is sure to impress your family. Try my baked coconut shrimp recipe and enjoy!
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