Baked Coconut Shrimp Recipe

Ingredients for Baked Coconut Shrimp

• 1 pound large shrimp, peeled and deveined
• Panko Breadcrumbs
• Unsweetened Flaked Coconut
• 1 teaspoon cayenne pepper
• ½ teaspoon chili powder
• ½ cup all-purpose flour
• 2 large eggs
• Sweet Chili Sauce
• Pineapple

How to Make Baked Coconut Shrimp

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and lightly spray with olive oil cooking spray.
2. Rinse 1 pound of shrimp and pat them dry. Set aside.
3. In a medium bowl, combine 1 cup panko bread crumbs, ½ cup shredded sweetened coconut, 1 teaspoon cayenne pepper, and ½ teaspoon chili powder. Mix well.
4. Place ½ cup all-purpose flour in a shallow dish and whisk 2 large eggs in another shallow dish.
5. Dredge each shrimp in the flour, then dip into the egg, ensuring it's fully coated. Gently shake each shrimp in the coconut mixture until evenly coated.
6. Place the breaded shrimp on the prepared baking sheet, leaving some space between each. Lightly spray with olive oil cooking spray.
7. Bake for 10-12 minutes, or until the shrimp are pink and opaque and the coconut is lightly golden brown.
8. While the shrimp bake, prepare the chili jam: In a small saucepan, combine ½ cup chili sauce and ¼ cup fruit jam (such as apricot or mango).
9. Heat over medium-low heat for 5 minutes, stirring occasionally, or microwave on high for 30 seconds. Stir and adjust sweetness/spice to taste.
10. Serve the baked coconut shrimp immediately with the warm chili jam for dipping.