Baked Coconut Shrimp with Sweet and Sour Sauce Recipe
This Baked Coconut Shrimp recipe offers a delightful twist on traditional shrimp dishes, featuring large shrimp coated in a crispy coconut crust and baked to golden perfection. Served with a sweet and sour sauce, it provides a perfect balance of savory, sweet, and tangy flavors. Ideal as a main dish or appetizer, it’s easy to prepare and perfect for impressing guests or enjoying a flavorful seafood treat at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings as a main dish, 6 servings as an appetizer
- Category: Seafood
- Method: Baking
- Cuisine: American
Ingredients
Shrimp and Coating
- 1 ½ pounds large shrimp, peeled and deveined, tails left on
- 2 eggs
- 1 tablespoon water
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup shredded coconut flakes
Sauce
- ½ cup homemade or store-bought sweet and sour sauce
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 425°F (218°C) and grease a baking pan or casserole dish to prevent sticking.
- Prepare Egg Wash: In a bowl, whisk together the eggs and water until well combined to create the egg wash.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, chili powder, garlic powder, and black pepper to form the seasoned flour mixture.
- Prepare Coconut Coating: Place the shredded coconut flakes in a third bowl for the final coating step.
- Coat the Shrimp: Dip each shrimp first into the flour mixture, ensuring it is evenly coated, then into the egg wash, and finally toss it in the coconut flakes, pressing gently to coat thoroughly.
- Arrange on Baking Dish: Place the coated shrimp in the greased baking dish, spacing them evenly to allow for baking.
- Bake: Bake for 10-15 minutes until the coconut begins to turn golden brown and crispy. For extra crispiness, spritz the shrimp lightly with cooking spray just before baking.
- Serve: Garnish with chopped cilantro if desired and serve hot alongside the sweet and sour sauce for dipping.
Notes
- Shrimp should be peeled and deveined with tails left on for easy handling and presentation.
- You can use either uncooked shrimp (gray) that will turn pink after baking or pre-cooked shrimp (pink).
- This recipe serves about 3 as a main dish or 6 as an appetizer.
