Easy Baked Coconut Shrimp
Ingredients
- 1 lb 24 large raw shrimp, peeled and deviened (weight after peeled)
- 1/2 cup + 1 tbsp shredded sweetened coconut
- 1/2 cup + 1 tbsp panko crumbs (or gluten-free panko)
- 2 tbsp all purpose or gluten-free flour (you will only use 1 tbsp)
- 1 large egg
- pinch salt
- non-stick spray (I used my misto)
For the Sweet and Spicy Dipping Sauce:
- 1/2 cup apricot preserves (you can use sugar free if you wish)
- 1 tbsp rice wine vinegar
- 3/4 tsp crushed red pepper flakes
Instructions
- 1
Oven Method:
- 2
For the sauce, combine all the ingredients and place in a small bowl.
- 3
Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.
- 4
Combine coconut flakes, panko crumbs and salt in a bowl.
- 5
Place the flour on a small dish. Whisk egg in another bowl.
- 6
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- 7
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
10 min - 8
Air Fryer Method:
- 9
For the sauce, combine all the ingredients and place in a small bowl.
- 10
Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.
- 11
Combine coconut flakes, panko crumbs and salt in a bowl.
- 12
Place the flour on a small dish. Whisk egg in another bowl.
- 13
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- 14
Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.
- 15
Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.
4 min
Nutrition
Per serving (based on 8 servings)
