Oven Baked Coconut Shrimp with crispy coconut coating, perfect for dipping and serving up as an appetizer or even a main dish.
So here’s the thing. I’m an appetizer person. An order-appetizers-for-dinner kind of person. It must be hereditary because my mother is even worse. I think I’ve seen her order something from the entree section of a menu maybe four or five times total. She always skims the menu but ends up back at the appetizers and often orders two or three for her meal. If it was up to her I think every Sunday dinner would be comprised of mini egg rolls and spinach artichoke dip.
Just one of the many reasons I say to myself on a weekly basis “oh my gosh I’m turning into my mother…”
Seriously its uncanny the number of things I do now as an adult that remind me of my mom.
So when it comes down to it, yeah these baked coconut shrimp make a fantastic, traditional, crowd-pleasing appetizer. They do! If you make them for a party I can guarantee each and every one will disappear. But they also make a really awesome main dish. I know because I’ve done it. I’ve totally had a whole plate of baked coconut shrimp with sweet and sour sauce and been in appetizer dinner heaven.
I’ve also had chips and queso for dinner but I don’t recommend that quite as highly. I was in college, don’t judge.
Annnnyway, I would tell you how easy it is to make these and talk you through the steps but I made another video (what?!) yes, another video. Don’t worry, the full written (printable) recipe will always be here, but in case you are a visual learner and want to follow along with my video, it’s there for you. So now you have zero excuses not to make these this week for an appetizer! Or dinner. Or appetinner.
Baked Coconut Shrimp
Oven baked shrimp with crispy coconut coating, perfect for dipping and serving up as an appetizer or even a main dish.
- 1.5 pounds large shrimp (see note)
- 2 eggs
- 1 tablespoon water
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded coconut flakes
- 1/2 cup homemade or store bought sweet and sour sauce
Preheat oven to 425 degrees and grease a baking pan or casserole dish.
In one bowl whisk together eggs and water. In a second bowl, whisk together flour, salt, chili powder, garlic powder, and black pepper. Place coconut flakes in a third bowl.
Dip one shrimp in the flour, tossing to coat. Next, dip in the egg wash. Lastly, toss the shrimp in coconut flakes being sure to coat as much of the shrimp with coconut as possible. Place in greased baking dish and repeat process with remaining shrimp.
Bake for 10-15 minutes until coconut begins to brown. (For crispier shrimp, spritz the shrimp with cooking spray just before baking) Garnish with chopped cilantro if desired and serve with sweet and sour sauce.
The shrimp should peeled and deveined but tails left on. You can either use uncooked shrimp (gray) or cooked shrimp (pink). If you use uncooked shrimp, they should turn pink by the time they are done cooking.
Serves about 3 as a main dish and 6 as an appetizer.