Easy coconut shrimp only requires five ingredients with no frying! It’s quick, simple and incredibly crispy and delicious.
Have I ever mentioned how much my family loves Red Lobster? I have not eaten there in a while and I know it’s not really the cool-kid thing to do to love Red Lobster, but eating there is a total nostalgia thing for me. That was our “place” to go when my family wanted to go out to a sit-down restaurant for dinner. I remember scarfing down the teeny little fried popcorn shrimp I’d always order with a baked potato (butter and sour cream, please) on the side, applesauce instead of a salad (because kids don’t eat salad, right?). The best thing ever was when they started serving those Cheddar Bay biscuits, amiright? You are lying if you say you don’t love a good garlic-cheese biscuit.
Anyway, like I said, it’s been a good long while since I’ve eaten there. The last few times that I have, though, I’ve gotten coconut shrimp. Breaded in, well, coconut, they’re deep-fried (of course) and served with piña colada dipping sauce. I am really not one for frying, so naturally I had to devise my own oven-frying method to make this easy coconut shrimp recipe.
Coconut didn’t seem like quite an adequate breading for my easy coconut shrimp. It needed a little bit more, something a little more substantial and to lend crunch to the shrimp. Panko crumbs got the job done perfectly. A quick dip in flour, eggs, then the panko-coconut mixture, then a 15-minute bake on a greased baking sheet yields a perfectly crunchy coconut shrimp with a bit of a tropical flavor. The piña colada sauce, which comes together in just a few minutes, is the perfect foil for the crunchy shrimp, with its cool, sweet bite.
Try my easy coconut shrimp for a quick, perfect summer dinner!
Yield: 4 servings
15 minPrep Time:
15 minTotal Time:
- 1 pound medium (26/30) shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 beaten eggs
- 1/2 cup panko crumbs
- 1/2 cup shredded coconut
- salt and pepper
- olive oil spray or cooking spray
- 1/4 cup sour cream
- 1/4 cup diced pineapple
- 1 tablespoon granulated sugar
- 1 tablespoon rum (I used coconut rum) or pineapple juice
- To make the piña colada sauce, stir the ingredients together in a small bowl. Cover and refrigerate until ready to use.
- Place a rack in the center of the oven; place a baking sheet in the oven and preheat the oven to 450 degrees. Place a cooling rack on another baking sheet.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko and coconut. Salt and pepper each bowl so that you get good seasoning for your shrimp.
- Dip each shrimp into flour, then egg, then the coconut mixture. Place on the cooling rack.
- When all of the shrimp have been breaded, spray the preheated baking sheet with olive oil spray or cooking spray. Place the shrimp on the baking sheet and spray the tops with olive oil spray or cooking spray. Bake for 8 minutes.
- Flip the shrimp and spray the opposite side. Bake for an additional 7 minutes. Serve immediately with piña colada sauce.