Oven Baked Coconut Shrimp Recipe with Dipping Sauce

This baked coconut shrimp recipe uses toasted coconut and panko bread crumbs. Mmm! Enjoy some for dinner tonight.

3 cups shredded sweetened coconut -toasted
1 cup all-purpose flour
1/2 cup panko* bread crumbs(Japanese-style bread crumbs)
1 teaspoon cayenne pepper, or to taste
Kosher salt, to taste
4 large egg whites
1 pound large raw shrimp, peeled and deveined, tails intact
Nonstick cooking spray

Dipping Sauce
1 cup finely diced fresh pineapple
1/3 cup finely minced red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1/2 to 1 jalapeno pepper, seeded and minced, to taste
Freshly squeezed juice of 1 lime
Kosher salt
Freshly cracked black pepper, to taste

*Panko bread crumbs can be found on the Asian aisle of most major grocery stores.

Preheat the oven to 350°F.

Spread the coconut evenly on an ungreased sheet pan and toast in the oven, stirring occasionally, until golden, 8 to 10 minutes.

Increase oven temperature to 400°F.

To prepare the shrimp, line a sheet pan with parchment paper. In a shallow dish, whisk together the flour, bread crumbs, cayenne pepper, and salt. Place the toasted coconut in another dish. Place the egg whites in a medium bowl and whisk until frothy. Pat the shrimp dry and dip first in the egg whites, then the flour, back in the egg whites, then roll in the coconut.

Arrange the shrimp on the prepared pan and spray lightly with cooking spray. Bake 12 to 15 minutes, until cooked through and golden.

To make the sauce, in a small bowl combine the pineapple, red onion, cilantro, pineapple preserves, jalapeno, and lime juice. Season with salt and pepper. Serve alongside the baked coconut shrimp.

You might also enjoy these Coconut Shrimp Recipes:
Baked Coconut Shrimp with Pina Colada Sauce or
Caribbean Coconut Shrimp

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