Coconut Shrimp

Few dishes bring back the feeling of summer, outdoor dining, and lazy vacation days like coconut shrimp. During our trip on the Dinogo Breeze last year, we indulged in amazing seafood, especially the coconut shrimp at RedFrog Pub, which became a favorite. Once we got home, I decided it was time to learn how to recreate it.

While coconut shrimp is delicious, the traditional fried version isn’t the healthiest. So, I decided to bake it instead. It still has that great crunch and coconut flavor, but it’s much healthier and, honestly, easier to prepare!

This dish is perfect as an appetizer when entertaining guests. It looks impressive and harder to make than it actually is, but it’s always a hit! I usually pair it with two sauces: one tangy and one creamy, though the options for flavors are endless. It’s a versatile dish that never fails to please.

Baked Coconut Shrimp Recipe:

Ingredients (for shrimp):

• 1 lb large raw shrimp, peeled and deveined
• 1/2 cup sweetened shredded coconut flakes
• 1/2 cup panko breadcrumbs
• 1/2 tsp powdered ginger
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 large egg
• 1 tsp salt (or to taste)
• 1 tbsp all-purpose flour
• Olive oil for drizzling

Ingredients (for tangy dipping sauce):

• 1 tbsp rice wine vinegar
• 2 tbsp marmalade (guava jelly works great, but orange or lemon marmalade is also a lovely option)
• 1/2 tsp crushed red pepper flakes

Ingredients (for creamy Sriracha mayo sauce):

• 1/4 cup mayonnaise
• 1 tbsp Sriracha (feel free to add more if you prefer a spicier sauce)
• Juice from 1/4 lime

Directions for preparing the shrimp:

1. Preheat your oven to 425 degrees.
2. Rinse and devein the shrimp, lightly salting them after deveining. If you prefer, you can remove the tails at this stage.
3. In a bowl, mix together coconut flakes, panko breadcrumbs, powdered ginger, garlic powder, cayenne pepper, and any remaining salt.
4. In a second bowl, whisk the egg.
5. Put flour into a separate bowl.
6. Lightly spray or spread olive oil over a baking pan, where you'll place your fully coated shrimp.

7. Begin the coating process by first dipping the shrimp into the flour to ensure an even layer. Then, transfer the floured shrimp to the egg mixture; finally, dip them into the panko and coconut mixture. Arrange the breaded shrimp on your baking pan.

8. Once all the shrimp are coated, place them in the oven and bake for about 8-10 minutes, or until the tops become golden brown.

9. After cooking the shrimp for 8-10 minutes, flip them over. Return them to the oven for another 6-8 minutes or until they are nicely browned and fully cooked.

10. Mix your ingredients for the sauces, and serve the shrimp hot alongside lime wedges.

Instructions for tangy dipping sauce:

1. In a small bowl, mix together rice wine vinegar, your choice of marmalade, and red pepper flakes, then stir well.

Instructions for Sriracha mayo sauce:

1. In a small bowl, mix together mayonnaise, Sriracha, and lime juice, then stir until well combined.