Discover a delicious Baked Coconut Shrimp recipe that tantalizes your taste buds with its crispy, golden coating, and tropical flavors. Try this easy-to-make dish that combines succulent shrimp with a hint of coconut, creating a mouthwatering treat that will transport you to a culinary paradise.
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❤️ Why you'll love it
- Crispy and golden shrimp coating
- Tropical flavors of coconut
- Easy-to-make recipe
- Mouthwatering and flavorful
- Takes you to a culinary paradise
🧾 Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Coconut flour
- Smoked paprika
- Ground cumin
- Garlic powder
- Onion powder
- Sea salt and black pepper
- Eggs
- Cold Water
- Shredded coconut
- Gulf shrimp peeled and deveined, tails on
🍳 How to Make Crispy Coconut Shrimp
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
First thing, make sure to peel and devein shrimp before starting.
Prepare a baking sheet pan with parchment paper. Combine the coconut flour with the spices in a shallow bowl.
In another large bowl or pie pan, whisk the eggs and water until frothy. Add salt and pepper.
Lastly, add another coconut in a third bowl.
Dredge the shrimp, one at a time, in the flour mixture, then the egg mixture. Next, place the shrimp in the unsweetened coconut flakes. Place on the coated shrimp baking sheet. Repeat, with the remaining shrimp.
Bake in the preheated oven until golden brown and crispy. Enjoy the crunchy coconut shrimp.
Hint: To ensure a crisp and evenly coated Baked Coconut Shrimp, gently press the coconut mixture onto each shrimp, ensuring it adheres well. This will create a firm and flavorful crust that enhances the overall texture and taste of the dish.
🥄 Variations
- Spicy Twist - Add a kick to your juicy shrimps by incorporating a touch of chili powder or cayenne pepper for some fiery heat.
- Herbed Delight - Elevate the flavors by mixing in chopped fresh herbs like cilantro, basil, or parsley into the coconut coating for an aromatic twist.
- Pineapple Dipping Sauce - Serve your Baked Coconut Shrimp with a tangy and sweet pineapple dipping sauce on the side for a tropical flavor combination.
- Cornflake Crust - Replace the traditional breadcrumb coating with crushed cornflakes to achieve an extra crispy and crunchy texture.
🍽️ What to Serve With Homemade Coconut Shrimp
These shrimp can be eaten as a restaurant quality appetizer or as the main course. If you want to enjoy them as your dinner or lunch, here are some delicious ideas to finish off your delicious meal the whole family will love.
- Coconut Rice: Pair your Baked Coconut Shrimp with aromatic and fluffy coconut rice for a delightful combination of flavors.
- Fresh Salad: Balance the richness of the shrimp with a refreshing salad, such as a citrusy mixed greens salad or a tropical fruit salad.
- Steamed Vegetables: Serve your shrimp alongside a colorful medley of steamed vegetables like broccoli, carrots, and snap peas for a nutritious and satisfying meal.
- Pineapple Salsa: Add a burst of tropical sweetness by serving zesty pineapple salsa as a refreshing accompaniment to the coconut shrimp.
- Mango Chutney: Enhance the flavors with a tangy and slightly spicy mango chutney, offering a delicious contrast to the crispy shrimp coating.
You can serve a variety of dipping sauces to go with this shrimp. Since everyone has a personal preference, here are a few you can try
- avocado lime sauce
- sweet Thai chili sauce
- orange marmalade
- sriracha sauce
- Dijon mustard
- cocktail sauce
🍶 Storing
Refrigerator Storage: After cooking, allow the Baked Coconut Shrimp to cool completely. Store the leftover shrimp in an airtight container, in a single layer, in the refrigerator for up to 3 days. To maintain its crispiness, it's best to separate the shrimp from any sauces or dips.
Freezer Storage: If you want to store the Baked Coconut Shrimp for a longer period, freezing is a good option. Place the cooled shrimp in a freezer-safe container or freezer bag, making sure to remove as much air as possible. It can be stored in the freezer for up to 2-3 months.
Reheat: To reheat the Baked Coconut Shrimp, preheat your oven to 375°F (190°C). Place the frozen or refrigerated shrimp on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Avoid microwaving, as it may result in a loss of texture.
💭Top Tips
- Use large, peeled, and deveined shrimp for the best results in this Baked Coconut Shrimp recipe. The larger size ensures a meatier bite and allows for a better coconut coating.
- Toast the coconut flakes before using them in the recipe. This step enhances their flavor and gives the shrimp an extra crispy texture.
- Make sure to line your baking sheet with parchment paper or aluminum foil to prevent the shrimp from sticking and ensure easy cleanup.
- Keep a close eye on the shrimp while baking to avoid overcooking. Shrimp cook quickly, and they are done when they turn pink and the coconut coating is golden brown.
- Serve the Baked Coconut Shrimp immediately after cooking for the best taste and texture. They are perfect as an appetizer, main dish, or even as a party snack.
- Feel free to customize the recipe by adjusting the level of sweetness or spiciness. Add more or less coconut flakes, or experiment with different dipping sauces to suit your personal preferences.
❔FAQs
Yes, you can use frozen shrimp for this recipe instead of fresh shrimp. Just make sure to thaw them thoroughly before using. Pat them dry to remove excess moisture before coating with the coconut mixture.
While this recipe is specifically designed for shrimp, you can certainly try using other types of seafood such as scallops or fish fillets. Adjust the cooking time accordingly to ensure they are properly cooked.
How Many WW Points in Healthy Coconut Shrimp
This recipe comes in at 4 points per serving. The serving size is about 1/4 pound of shrimp which is a nice amount and with a side of veggies, another low point side, you will be feeling full and satisfied.
This is a direct link to the recipe in the WW recipe builder app. You can see the recipe as well as add it to your daily food tracker. This only works for WW members in the US. If you are outside of the US, you will need to enter it manually.
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Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need.
If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Baked Coconut Shrimp
Ingredients
- ½ cup Coconut flour
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt and black pepper to taste
- 2 eggs
- 2 TBSP water
- 1/2 cup shredded coconut unsweetened
- 1 lb. 10/15 count gulf shrimp peeled and deveined, tails on
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