Baked Coconut Shrimp with Pineapple Dipping Sauce
This baked coconut shrimp recipe tastes fried, but it's actually baked in the oven. The pineapple rum dipping sauce adds to the coconut flavor and makes such a tasty addition this shrimp recipe!
Servings 4 servings
For the shrimp
- 1/2 cup melted butter
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup coconut rum
- 1 cup sweetened coconut flakes
- 1/2 cup panko
- 1 pound large shrimp
For the pineapple dipping sauce
- 1/2 cup sour cream
- 1/4 cup crushed pineapple
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon pineapple juice
- 1 tablespoon coconut rum
Preheat oven to 425 degrees.
Pour the melted butter over a rimmed half sheet pan to coat the bottom.
Add the flour and salt to a small dish and stir to combine.
Add the egg and rum to a small dish and whisk well until combined.
Add the coconut flakes and Panko to a small dish and stir to combine.
Dip each shrimp first in the flour, then the egg mixture, and then the mixture of coconut and Panko to coat.
Place the shrimp evenly spaced on the buttered sheet pan and bake for 15 minutes or until cooked through. Flip halfway through cooking.
To make the sauce, add all of the ingredients to a small bowl and whisk together.
Serve the shrimp with the sauce on the side for dipping.
Calories: 688kcal | Carbohydrates: 41g | Protein: 29g | Fat: 40g | Saturated Fat: 26g | Cholesterol: 408mg | Sodium: 1531mg | Potassium: 324mg | Fiber: 3g | Sugar: 20g | Vitamin A: 975IU | Vitamin C: 8.8mg | Calcium: 229mg | Iron: 4.4mg