Oven-baked coconut shrimp, incredibly simple and quick to prepare, also great as an appetizer. With their crispy and flavorful coating, they fit all menus, both classic and oriental-inspired. You’ll need just a few minutes to make them, just enough time to clean them and dip them first in oil and then in grated coconut… after a short bake, they’ll be ready to serve. Try this recipe, it’s easy and incredibly tasty!
Here are more shrimp ideas:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 130.40 (Kcal)
- Carbohydrates 8.75 (g) of which sugars 7.27 (g)
- Proteins 14.02 (g)
- Fat 4.70 (g) of which saturated 3.22 (g)of which unsaturated 0.64 (g)
- Fibers 0.67 (g)
- Sodium 371.82 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz shrimp
- to taste grated coconut
- lemon zest
- Half tablespoon breadcrumbs
- vegetable oil (or extra virgin olive oil)
- salt
- pepper
Tools
- Baking sheet
- Parchment paper
- 2 Bowls
Preparation
Peel the shrimp (leaving the tail if you wish), remove the black vein, wash them in cold water, and dry them well.
Pour 2-3 tablespoons of oil into a bowl, add salt, pepper, and a bit of grated lemon zest.
In another bowl, place the breadcrumbs and about 2-3 tablespoons of grated coconut.
Dip the shrimp first in the oil, then in the coconut. Make sure the entire surface is coated with oil and grated coconut.
Arrange the breaded shrimp on a baking sheet lined with parchment paper, without overlapping them.
Place the shrimp in a fan oven at 375°F and bake for about 15-17 minutes, until they are baked. Adjust the time and temperature according to your oven and the size of the shrimp (if they are small, 10-12 minutes may be sufficient).
The coconut shrimp are ready, remove them from the oven and serve immediately, so they remain crispy on the outside and juicy inside. If desired, you can season with mint leaves, thyme, or other herbs.
Tips and Notes
You can use prawns or red shrimp, you will only need the tails, you can save the heads for other preparations.
If you have time, you can let the shrimp marinate in lemon zest-flavored oil for 30-40 minutes (in the fridge).
You can make skewers by threading the breaded shrimp onto bamboo skewers.
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