Baked Coconut Shrimp

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Baked Coconut Shrimp is the best tasting way to make coconut shrimp, and it’s served with the most delicious sweet dipping sauce.

May 10th is National Shrimp Day! Celebrating this day by making your favorite shrimp dish. Shrimp scampi, shrimp cocktail and fried shrimp are common favorites. We think that baked coconut shrimp is the best thing ever, so consider making this recipe! Share your shrimp on social media today by using the hashtag #nationalshrimpday, #shrimpday and #recipesforholidays. Be sure to check out our May calendar to read about the other May Food Holidays that will be celebrated this month!

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

-Bubba Blue

The History of Shrimp:

Archaeological evidence suggests that humans have been eating shrimp since humans began emerging on the planet.

We know that the Greeks and Romans enjoyed shrimp. Writings have been found from the 4th and 5th century AD that explain their methods of cooking shrimp.

According to Fanny Farmer’s The Boston Cooking-School Cook Book, shrimp was primarily found in the Southern part of the U.S. In 1917, harvesting of shrimp began, and consumption of shrimp expanded to other regions. It was around this time that the “shrimp cocktail” (cold shrimp served with cocktail sauce) was invented.

Ingredients needed:

• all purpose flour
• egg
• coconut milk
• shredded, sweetened coconut
• panko breadscrumbs
• salt
• medium shrimp
• cooking spray

How to make Baked Coconut Shrimp:

Preheat the oven to 425 degrees F. That high heat will help the shrimp have a crisp texture. Line a baking sheet with parchment and spray it with nonstick spray.

Place flour in one bowl. Combine egg and coconut milk in a 2nd bowl. And combine shredded coconut and panko in a 3rd bowl. Sprinkle shrimp with salt. Hold the shrimp by the tail and dip in the flour mixture; shake off the excess. Then dip in the egg/coconut milk and shake again. Then roll the shrimp in the coconut/panko mixture.

Place all of the dipped shrimp on the prepared baking sheet. Spray the top of the shrimp lightly with cooking spray. Bake 10 minutes.

Then remove the shrimp from the oven and turn them all over. Bake for another 6 to 8 minutes- until golden brown and cooked through.

How to make coconut shrimp dipping sauce:

Combine 1/2 cup orange marmalade with 2 tablespoons of Dijon mustard and 1 teaspoon of prepared horseradish. Whisk all of that together, place in a bowl, and use as a dipping sauce for the baked coconut shrimp.

Make some baked coconut shrimp today or for your next small gathering of friends. Sometimes I even make it to eat as a main dish for dinner. Since the shrimp is dipped in coconut milk AND shredded coconut, it has double the awesome coconut flavor. The sauce is so good too. Enjoy!