Oven Baked Coconut Shrimp
These coconut shrimp are puffy and tender. Dipped in frothy egg whites, then finely shredded coconut, baked, and dipped in orange marmalade, these shrimp are a tropical treat!
Prepare the Shrimp
Brining the shrimp is an important step that you don't want to miss. Soaking the shrimp in the salt and water solution will help the shrimp to hold onto it's moisture and will keep them from becoming dry and tough when baked.
- Butterfly shrimp by running a knife down the back of shrimp, but do not cut all the way through. Or, use kitchen shears.
- Make the brine: mix water, sugar & salt until dissolved. Add shrimp and brine in refrigerator for 10-20 minutes.
Bake the Shrimp
- Put egg whites in stand mixer, or using hand mixer, beat until foamy, about 2 minutes. We do not want stiff peaks. You should see little foamy bubbles in egg whites.
- Put rice flour and coconut flakes in separate bowls. Line baking sheet with parchment.
- Drain shrimp from brine. Rinse. Blot shrimp dry.
- Dip shrimp one by one in rice flour, the egg white, then coconut. Place on baking sheet.
- Bake about 15 minutes. Place under broiler for 1-2 minutes to achieve a more brown and crispy exterior.
- Use marmalade for dipping! If the marmalade is too thick, thin it with some vinegar.
You can use fresh or frozen shrimp for this recipe. Most times I prefer frozen shrimp as they can be fresher than the seafood you find at most grocery store fish counters. When the shrimp are caught, they are immediately frozen. When you find fresh shrimp in the store, they have been around for a lot longer, and oftentimes frozen and thawed multiple times before they reach your kitchen.