Best 7 Baked Coconut Shrimp With Spicy Dipping Recipes
Baked coconut shrimp with a spicy dipping sauce is a delicious and easy-to-make appetizer or main course that is sure to impress your guests. The shrimp are coated in a crispy coconut breading and baked until golden brown, then served with a spicy dipping sauce that is made with a combination of mayonnaise, Sriracha, and lime juice. This dish is perfect for any occasion, from a casual get-together to a formal dinner party.
Here are our top 7 tried and tested recipes!
BAKED COCONUT SHRIMP WITH SPICY MAYO DIPPING SAUCE
Let's hear it for the Coconut lovers! This Baked Coconut Shrimp with Spicy Mayo Dipping Sauce is so delicious, you'll think you are in the Caribbean while eating this!
Provided by Tastefulventure
Categories Dinner
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Rinse and pat dry shrimp.
- In small bowl whisk egg.
- In large plate add panko, and coconut flakes, stir together.
- Place a sheet of parchment paper over a baking pan.
- Dip shrimp into egg and coat well.
- Dip shrimp into panko mixture and coat all sides well.
- Place shrimp on top of parchment paper.
- Bake 20 minutes.
- Enjoy!
COCONUT SHRIMP WITH THE BEST DIPPING SAUCE
Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Rinse shrimp in cold water and pat dry with paper towels.
- Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
- Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
- Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
- Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g
BAKED COCONUT SHRIMP
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
- Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g
BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
COCONUT FRIED SHRIMP WITH DIPPING SAUCE - BOBBY DEEN
This is courtesy of Bobby Deen and the food network. If you love coconut shrimp, you will love this recipe!! The coconut actually sticks to the shrimp and the sauce is great! Very how much red pepper flakes to taste and enjoy.
Provided by Everything Sweet
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Dipping Sauce:.
- Add all the sipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
- In a large, heavy pot, heat 2-inches of the peanut oil to 325degrees f. Or use a deep fryer.
- Meanwhile in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.
- In a wide shallow bowl, toss the coconut and bread crumbs together.
- Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the cocnut adhere.
- Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
- Serve the shrimp with the dipping sauce.
Nutrition Facts : Calories 537.8, Fat 14.7, SaturatedFat 11.6, Cholesterol 239, Sodium 1943.3, Carbohydrate 72.1, Fiber 5.5, Sugar 40.5, Protein 30.7
BAKED COCONUT SHRIMP
Make and share this Baked Coconut Shrimp recipe from Food.com.
Provided by chia2160
Categories Coconut
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500°F.
- Spray a baking sheet with olive oil spray.
- Beat egg whites in bowl.
- In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
- Dip shrimp in egg whites, then shake in plastic bag to coat.
- Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.
Nutrition Facts : Calories 268.9, Fat 7.1, SaturatedFat 4.7, Cholesterol 45.4, Sodium 573.6, Carbohydrate 38.2, Fiber 3.4, Sugar 8.5, Protein 12.7
BAKED COCONUT SHRIMP
With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.
Provided by Catherine McCord
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
- Pat the shrimp dry.
- Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
- Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
- When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
- Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
- Serve the coconut shrimp with the dipping sauce on the side.
Tips:
- Use large shrimp for this recipe, as they will hold up better to the baking process.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to coat the shrimp evenly in the coconut mixture before baking.
- Bake the shrimp until they are golden brown and cooked through, about 10-12 minutes.
- Serve the shrimp with your favorite dipping sauce, such as sweet and sour sauce, chili sauce, or ranch dressing.
Conclusion:
This baked coconut shrimp recipe is a quick and easy appetizer or main course that is sure to please everyone at your table. The shrimp are crispy on the outside and tender on the inside, and the coconut coating adds a delicious flavor. Serve them with your favorite dipping sauce for a complete meal.
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