Baked Thai Coconut Shrimp Recipe
This baked coconut shrimp recipe is a great appetizer or finger food served with Thai sweet chili sauce or a mango dip.
- Serves: 4 persons
- 18-24 medium to large raw shrimp butterflied (tails can be left on)
- ½cup dry shredded coconut (unsweetened baking type)
- 2-3 eggs
- For the Coating Mix:
- ½cup Panko (Japanese breadcrumbs, or any dry refined breadcrumbs *see below for gluten-free diets)
- ½teaspoon salt
- 1teaspoon onion powder
- 1teaspoon garlic powder
- ⅛teaspoon cayenne pepper (or dried crushed chili)
Step 1Preheat oven to 425 F. Also, prepare a baking sheet by spraying it with non-stick cooking spray or covering it with parchment paper.
Step 2Stir the coating mix ingredients together in a bowl. Set aside.
Step 3In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded coconut.
Step 4Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally, roll in the coconut.
Step 5Lay shrimp on their sides on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. *Tip: Since they're going to be baked, avoid over-coating, or your shrimp will be flat on one side.
Step 6Bake on the middle rack at 425 F for 15-20 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
Step 7Serve with Thai sweet chili sauce (available at most supermarkets in the Asian section), or my Mango Coconut Dip .