Paula Deen Baked Coconut Shrimp

Paula Deen baked coconut shrimp takes 35 minutes and just coconut, panko and large shrimp to make a golden, crunchy appetizer for 6. Try this easy baked shrimp appetizer for game day, a cookout or the holiday table, since it's oven-baked and skips the deep fryer.

Press the coconut and panko mixture firmly onto each shrimp after dipping it in the egg whites, because that coating is what turns crisp in the oven. Skip the pressing and the crumbs slide off in the heat, leaving you with bare shrimp and a pan of loose crumbs.

Paula bakes these at a high 450°F and lightly sprays the coated shrimp, so they crisp up without a pot of hot oil. The little sauce of curry, honey and orange is made in one saucepan while the oven heats, which keeps the whole thing a quick weeknight project.

Paula Deen Baked Coconut Shrimp

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

190

kcal

Shrimp wear a crunchy coat of flaked coconut and panko, then bake until golden outside and tender inside. A warm honey and orange dip with a touch of curry and red pepper goes alongside.

Ingredients

• Nonstick cooking oil spray
  

• 1 teaspoon curry powder
  

• Pinch crushed red pepper flakes
  

• 1 tablespoon honey
  

• 2 teaspoons rice vinegar
  

• 1 orange
  

• 1/2 cup unsweetened flaked coconut
  

• 6 tablespoons plain panko breadcrumbs
  

• 3 tablespoons All-purpose flour
  

• 2 large egg whites
  

• 1 pound large 21/25 count shrimp
  

• salt and freshly ground pepper
  

Directions

• Preheat and prep pan: Preheat the oven to 450°F. Then spray a baking sheet with nonstick cooking spray so the shrimp lift off easily later.
• Toast the spices: Toast 1 teaspoon curry powder and a pinch of crushed red pepper flakes in a saucepan over medium heat for about 1 minute. That wakes up the flavor before anything else goes in.
• Simmer the dipping sauce: Add 1 tablespoon honey, 2 teaspoons rice vinegar and the juice and zest of 1 orange to the pan. Bring it to a simmer, stirring now and then, for 1 to 2 minutes until heated through, then set it aside.
• Mix the coating: Combine 1/2 cup unsweetened flaked coconut, 6 tablespoons plain panko breadcrumbs and 3 tablespoons all-purpose flour in a bowl or baking dish. Then beat 2 large egg whites in a separate bowl until slightly frothy.
• Season and dip the shrimp: Sprinkle 1 pound large shrimp with salt and pepper, then toss them in the egg whites until coated. Lift each one out and let the excess drip off before moving on.
• Coat and arrange: Press each shrimp into the coconut mixture so the coating sticks well. Place them in a single layer on the baking sheet and lightly spray the tops with nonstick spray.
• Bake and serve: Bake for 8 to 10 minutes, until the shrimp are golden outside and opaque in the center. Serve right away with the warm dipping sauce.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp for baked coconut shrimp?

Yes, but thaw them fully in the fridge and pat them very dry first. Extra moisture keeps the coating from sticking, so dry shrimp give you a much crunchier result.

Can I swap the egg whites for something else?

Whole beaten eggs work if that's what you have, though the egg whites give a lighter coat. For a dairy-free, egg-free option, a thin brush of mustard thinned with a little water can help the crumbs stick.

How do I keep leftover coconut shrimp crisp?

Cool them completely and store in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet in a hot oven for a few minutes, since the microwave will make the coating soggy.

Can I bread the shrimp ahead of time?

You can coat them and keep them in the fridge on the baking sheet for a short while before baking. I wouldn't go much longer than an hour, because the coating gets damp and loses its crunch.

Why did the coconut coating fall off my shrimp?

Most often the shrimp were wet or the crumbs weren't pressed on firmly. Let the excess egg white drip off, press the coating in with your hand, and don't crowd the pan.