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Crispy Baked Coconut Shrimp Skewers

These crispy baked coconut shrimp skewers are easy, bright, and full of flavor, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 295
Ingredients Method Notes

Ingredients
  

For the shrimp skewers
  • 1.5 lb large shrimp (16-20 count), peeled and deveined, tails on Choose large shrimp to stay juicy.
  • 8-10 pieces wooden skewers, soaked in water for 20 minutes Soak the skewers to prevent burning.
  • 0.5 cup all-purpose flour Used for coating the shrimp.
  • 0.5 tsp fine sea salt
  • 0.25 tsp cayenne pepper Adjust for heat preference.
  • 2 large eggs, beaten For the egg wash.
  • 1 cup panko breadcrumbs Provides crunch.
  • 1 cup sweetened shredded coconut
  • as needed nonstick cooking spray For spray coating.
For the dipping sauce
  • 0.5 cup orange marmalade
  • 1 tbsp lime juice, freshly squeezed
  • 0.5 tsp Dijon mustard Can substitute with honey mustard.
  • 0.25 tsp red pepper flakes Adjust for heat preference.
  • as needed fresh cilantro, chopped, for garnish Optional garnish.
  • as needed lime wedges, for serving For garnish.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper, placing a wire rack on top.
  2. Soak the wooden skewers in water for 20 minutes.
Breading the Shrimp
  1. Thread 3 to 4 shrimp onto each soaked skewer.
  2. In three shallow dishes, prepare the coating: mix flour, salt, and cayenne in the first; beaten eggs in the second; and panko breadcrumbs with shredded coconut in the third.
  3. Dredge each shrimp skewer in the flour and shake off excess, dip into the egg, then coat in the panko-coconut mixture.
Baking
  1. Arrange the coated skewers on the wire rack in a single layer, ensuring they do not touch.
  2. Lightly spray the tops with cooking spray and bake for 12 to 15 minutes, flipping halfway through.
Making the Sauce and Serving
  1. While shrimp bake, whisk together the orange marmalade, lime juice, Dijon mustard, and red pepper flakes.
  2. Garnish baked shrimp with chopped cilantro and serve immediately with the dipping sauce and lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. To freeze, place in a single layer first. Reheat in a 400°F oven for 5 to 6 minutes for the best crisp texture.