Baked Coconut Shrimp is the ultimate crowd-pleaser for your next gathering, combining sweet tropical flavors with satisfying crunch without the guilt of deep frying. As we approach the big game, finding the perfect Super Bowl party food ideas that impress guests while keeping preparation stress-free becomes top priority for hosts everywhere. This healthier take on a classic appetizer delivers restaurant-quality results right from your oven, making it ideal for game day celebrations when you want to enjoy the party instead of being stuck in the kitchen.
Nutritional Benefits
Before diving into the recipe, let’s appreciate how this baked version significantly reduces calories and fat compared to traditional fried coconut shrimp while preserving all the flavor. Shrimp itself is an excellent source of lean protein, while coconut adds healthy fats and distinctive tropical flavor.
| Nutrition (per serving – 4 shrimp) | Amount |
|---|---|
| Calories | 245 |
| Protein | 18g |
| Carbohydrates | 24g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 320mg |
Ingredients & Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 1 lb large shrimp (16-20 count), peeled and deveined with tails on | Main protein | Medium shrimp (cooking time will decrease slightly) |
| 1 cup unsweetened shredded coconut | Creates signature coating and flavor | Mix of coconut and panko (for extra crunch) |
| 1/2 cup panko breadcrumbs | Provides crunch and texture | Regular breadcrumbs (less crispy result) |
| 1/2 cup all-purpose flour | Helps coating adhere | Gluten-free flour blend, almond flour |
| 2 large eggs | Binding agent | 1/4 cup mayo + 2 tbsp water |
| 1 tsp paprika | Adds color and mild flavor | Cayenne pepper (for heat), smoked paprika |
| 1/2 tsp garlic powder | Flavor enhancer | Onion powder, 1 minced garlic clove |
| 1/2 tsp salt | Seasons the coating | Sea salt, seasoned salt |
| 1/4 tsp black pepper | Adds mild spice | White pepper |
| Cooking spray | Helps achieve golden brown finish | Brush with melted coconut oil or olive oil |
For Dipping Sauce:
– 1/2 cup orange marmalade or apricot preserves
– 2 tbsp sweet chili sauce
– 1 tbsp lime juice
Equipment Needed
– Baking sheet
– Parchment paper or silicone baking mat
– Three shallow bowls for breading station
– Measuring cups and spoons
– Paper towels
– Cooking spray
– Small bowl for mixing dipping sauce
– Cooling rack (optional but helps for maximum crispness)
Step-by-Step Instructions
1. Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and spray lightly with cooking spray.
2. Set up the breading station:
– Bowl 1: Combine flour, 1/4 tsp salt, and 1/4 tsp paprika
– Bowl 2: Beat eggs until smooth
– Bowl 3: Mix panko breadcrumbs, shredded coconut, remaining salt, paprika, garlic powder, and black pepper
3. Prepare the shrimp: Pat the peeled and deveined shrimp dry with paper towels. Keeping the tails intact helps with handling and presentation.
4. Bread the shrimp:
– Hold each shrimp by the tail and dredge in the flour mixture, shaking off excess
– Dip into beaten egg, allowing excess to drip off
– Press firmly into the coconut-panko mixture, ensuring an even coating
– Place on prepared baking sheet, leaving space between each shrimp
5. Bake: Lightly spray the coated shrimp with cooking spray (this helps achieve that golden color). Bake for 10-12 minutes, flipping halfway through, until the coating is golden brown and the shrimp are opaque and cooked through.
6. Make the dipping sauce: While the shrimp are baking, combine orange marmalade/apricot preserves, sweet chili sauce, and lime juice in a small bowl. Stir until smooth.
7. Serve: Allow the baked coconut shrimp to cool slightly before serving as part of your Super Bowl party food ideas spread. Arrange on a platter with the dipping sauce and garnish with lime wedges and fresh cilantro if desired.
Troubleshooting & Pro Tips
– For extra crispiness: Place shrimp on a cooling rack set over the baking sheet so air circulates underneath.
– Coating falling off? Make sure shrimp are thoroughly dried before starting the breading process.
– Uniform cooking: Try to select shrimp of similar size so they cook at the same rate.
– Make-ahead tip: Prepare the breading station and dipping sauce up to 8 hours in advance.
– Coconut browning too quickly? Tent with foil for the last few minutes of baking.
– For spicier shrimp: Add 1/4 tsp cayenne to the coconut mixture or increase sweet chili sauce in the dip.
Storage & Make-Ahead Tips
– Make ahead: Complete the breading process up to 4 hours ahead. Cover and refrigerate the breaded shrimp until ready to bake.
– Refrigeration: Store leftovers in an airtight container for up to 2 days.
– Freezing: Freeze fully cooked and cooled shrimp in a single layer, then transfer to a freezer bag for up to 1 month.
– Reheating: For best results, reheat in a 375°F oven for 5-7 minutes until warmed through and crispy. Avoid microwaving as it will make the coating soggy.
– Dipping sauce storage: The sauce can be made up to 3 days ahead and stored in the refrigerator.
Conclusion
These Baked Coconut Shrimp deliver all the tropical flavor and satisfying crunch you crave while being significantly healthier than their fried counterparts. Whether you’re hosting a small gathering or planning an elaborate Super Bowl party food ideas menu, this dish is guaranteed to impress and disappear quickly. The combination of sweet coconut coating with juicy shrimp creates an appetizer that’s both sophisticated and approachable, making it perfect for any celebration. For more game day inspiration, check out these delicious Cheesy Baked Quesadillas that make excellent Super Bowl appetizers for party spreads alongside your coconut shrimp.
FAQ
Can I make these with frozen shrimp?
Yes! Thaw frozen shrimp completely and pat very dry before breading. Pre-cooked shrimp are not recommended as they’ll become overcooked and rubbery.
How do I know when the shrimp are fully cooked?
Cooked shrimp will turn from translucent to opaque pink with red tails and curl into a loose “C” shape. If they curl into a tight “O,” they’re overcooked.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
What other dipping sauces work well?
Try sweet and sour sauce, honey mustard, pineapple salsa, or a coconut curry sauce.
Can I make these in an air fryer?
Yes! Cook at 380°F for 8-10 minutes, flipping halfway through. Work in batches to avoid overcrowding.
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