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Crispy Baked Coconut Shrimp with Tangy Dipping Sauce

A stack of perfectly golden, crispy coconut shrimp served on a white plate next to a small bowl of orange dipping sauce.
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Make crispy coconut shrimp using a baking method for a lighter, flavorful appetizer or main dish. Serve with a zesty dipping sauce.

Ingredients

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  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • For the Dipping Sauce: 1/2 cup orange marmalade
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha or hot sauce

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
  2. Set up a standard breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first dish.
  3. Place the beaten eggs in the second dish.
  4. Combine the shredded coconut and panko breadcrumbs in the third dish.
  5. Pat the shrimp completely dry with paper towels. This helps the coating stick and crisp up.
  6. Dredge each shrimp first in the seasoned flour, shaking off excess.
  7. Dip the floured shrimp into the egg mixture, letting excess drip off.
  8. Press the shrimp firmly into the coconut-panko mixture to coat thoroughly.
  9. Place the coated shrimp on the prepared baking sheet in a single layer. Spray the tops lightly with cooking spray for extra browning.
  10. Bake for 10 to 12 minutes, flipping halfway through, until the shrimp are pink and the coating is golden brown and crisp.
  11. While the shrimp bake, prepare the dipping sauce: Whisk together the orange marmalade, lime juice, and sriracha in a small bowl until smooth.
  12. Serve the hot, crispy coconut shrimp immediately with the tangy dipping sauce.

Notes

  • For an air fryer method, cook at 380°F (195°C) for 8-10 minutes, flipping halfway.
  • To make this a main dish, serve over rice or with a side salad.
  • If you prefer a less sweet sauce, substitute the orange marmalade with apricot preserves.

Nutrition

Find it online: https://devourdish.com/crispy-coconut-shrimp-recipe-tangy-sauce/