Crispy Coconut Shrimp

These coconut shrimp skip the deep fryer and the calorie load that comes with it, baking instead at high heat for that same crispy golden crunch with a fraction of the fat. The trick is the triple-dip coating: egg, flour, egg again, then shredded coconut. The double-egg dip helps the coconut adhere firmly during the bake, so the coating stays put instead of sliding off into the pan.

Use unsweetened shredded coconut if possible. Sweetened coconut burns easily under high heat and turns the coating overly sweet. Unsweetened coconut crisps to a beautiful toasted gold without bitterness, and lets the natural sweetness of the shrimp come through.

Pat the shrimp dry before seasoning. Wet shrimp won’t hold the flour properly, and you’ll end up with a coating that flakes off in the oven. A few minutes on paper towels makes a real difference.

Don’t crowd the pan. Each shrimp needs space around it for hot air to circulate; touching shrimp will steam each other and the coating will go soggy where they meet. Use two pans if needed.

Pro Tips

• Tail-on shrimp give a built-in handle for dipping. Tail-off works too, just use a fork.
• A wire rack on top of the baking sheet lifts the shrimp and lets hot air reach the bottoms for even crisping.
• Flip the shrimp once at the halfway mark for browning on both sides.
• Pull the shrimp the moment they curl into a C-shape and the coating is golden. Overcooked shrimp turn rubbery fast.

Variations

• Serve with sweet chili sauce or a piña colada dipping sauce (mayo + crushed pineapple + a splash of rum) for a tropical pairing.
• Add 1 teaspoon of curry powder or smoked paprika to the flour for a more complex coating.
• Swap shredded coconut for half-coconut, half panko breadcrumbs for an extra-crunchy texture.