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Oven-Baked Coconut Shrimp

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 12 min Total 32 min Method: OVEN Main: shrimp

Large shrimp are coated in shredded coconut and panko, then baked on a hot sheet pan until crunchy and golden. A quick orange-lime dipping sauce adds a sweet, tangy finish. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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Food safety

Bake shrimp until opaque and firm, or 145°F. The flour, egg, and crumbs touch raw shrimp, so throw them away after breading and wash your hands, dishes, and counter. Scrub the lime before cutting.

Allergens: shellfish, wheat, egg

Equipment

  • rimmed sheet pan
  • wire rack (optional)
  • 3 shallow dishes
  • small bowl
  • tongs or fork
  • pastry brush

Ingredients (for 4 servings)

  • 1.5 pounds raw large shrimp, peeled and deveined, tails on
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 2 tablespoons vegetable oil
  • 1/2 cup orange marmalade
  • 1 lime, juiced
  • 1/4 teaspoon red pepper flakes

Directions

  1. 1. Heat the oven to 425°F. Brush the sheet pan (or a rack set on it) with 1 tablespoon of the oil.

  2. 2. Set up 3 shallow dishes: flour mixed with the salt; eggs beaten until smooth; coconut mixed with panko.

  3. 3. Pat the shrimp dry. Holding the tail, coat each shrimp in flour, then egg, then the coconut mixture, pressing to help it stick. Lay in a single layer on the pan.

  4. 4. Drizzle or brush the tops with the remaining oil. Wash your hands and throw away leftover breading.

  5. 5. Bake 5 to 6 minutes, flip, and bake 4 to 6 minutes more until the coating is golden and the shrimp are opaque and firm, or 145°F.

  6. 6. While the shrimp bake, scrub and juice the lime, then stir the marmalade, lime juice, and red pepper flakes in a small bowl.

  7. 7. Serve the shrimp hot with the dipping sauce.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Oven-crisping a breaded coating on a hot sheet pan instead of deep-frying.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight; medium shrimp are cheaper and bake in 7 to 9 minutes total.

Optional variation

Use unsweetened coconut and serve with a sweet chili sauce instead of the marmalade dip.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat in a 400°F oven to 165°F until steaming hot so the coating stays crisp.

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