These baked coconut shrimp come out of the oven crispy and delicious, perfect for dipping in the sauce of your choice (might I suggest a sweet chili sauce?)
Not every fried food can be made in the oven, but in the case of these baked coconut shrimp, the results are just as good as the original preparation (and noticeably healthier). While the color isn’t as visibly golden brown as fried shrimp, the crunch is unmistakable (and downright addictive).
Inspired by some, shall we say lackluster (and that’s putting it kindly) freezer-aisle coconut shrimp that was less than satisfying, we set about making our own oven-fried version that’s just as crispy, and far easier, than its fried counterpart.
Whether you serve them as a crowd-pleasing party appetizer, or eat a whole batch of them yourself for dinner (don’t judge, served with a side of crispy broccolini it’s totally a well-rounded meal), these oven-fried coconut shrimp are sure to become a fast favorite.
But how do they get so crispy in the oven?!
Well, it’s hard to get that satisfying crunch from coconut alone, so I’ve used a mix of shredded coconut and panko breadcrumbs. The panko ups the crunch factor significantly, no hot oil necessary.
