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Shake N Bake Coconut Shrimp: A Tropical Twist on a Classic

I’ll never forget the first time I tasted this dish. It was at a potluck picnic years ago, and amidst the burgers and potato salad, this golden, crispy shrimp stole the show. The sweet coconut coating, the hint of spice, and the tender, juicy shrimp within – it was an explosion of flavor that transported me straight to a sunny beach. I immediately hunted down the recipe, eager to recreate that little piece of paradise at home. It’s been a family favorite ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
Dietary Type: Seafood

Ingredients

2/3 cup Baker’s Angel Flake Coconut, toasted
3 ounces Shake ‘n Bake Chicken Coating Mix
1 teaspoon Curry Powder
1/4 teaspoon Ground Red Pepper (Cayenne)
1 Egg
2 tablespoons Water
1 lb Uncooked Extra-Large Shrimp, peeled with tails left on, deveined

Apricot Dipping Sauce:

1 cup Apricot Preserves
1 teaspoon Spice Islands Red Pepper, Crushed
1 tablespoon Red Wine Vinegar

Equipment Needed

Pie Plates (2)
Baking Sheet
Small Saucepan
Whisk

Instructions

Begin by preheating your oven to 400°F (200°C). This high temperature ensures the coconut coating becomes beautifully crisp and golden brown.
Prepare the coconut coating mixture. In a pie plate, thoroughly combine the toasted coconut, Shake ‘n Bake Chicken Coating Mix, curry powder, and ground red pepper. Set this aside – this is where the magic happens. Ensure the coconut is toasted beforehand for enhanced flavor and texture. You can do this in a dry pan over medium heat, watching carefully until golden and fragrant, or spread it on a baking sheet and toast it in the oven for a few minutes.
In a separate pie plate, whisk together the egg and water until well blended. This creates the egg wash that helps the coconut mixture adhere to the shrimp.
Now, it’s time to coat the shrimp. Working one at a time, dip each shrimp into the egg mixture, ensuring it’s fully coated. Then, transfer the shrimp to the coconut mixture, turning to completely coat both sides. The key is to make sure every bit of the shrimp is covered in that delicious coconut mixture.
Place the coated shrimp onto a baking sheet that has been sprayed with cooking spray. To ensure the coating sticks well and doesn’t fall off during baking, press the coconut mixture firmly onto the shrimp.
Bake the shrimp for 10 to 12 minutes, or until they are cooked through and the coating is golden brown. The shrimp are done when they turn pink and opaque. Watch them carefully to prevent overcooking, which can make them rubbery.
While the shrimp are baking, prepare the apricot dipping sauce. In a small saucepan, combine the apricot preserves, crushed red pepper, and red wine vinegar. Cook the mixture over medium heat until it is hot and well combined. The red wine vinegar adds a lovely tang that balances the sweetness of the apricot preserves and cuts through the richness of the shrimp.
Once the shrimp are done, remove them from the oven and let them cool slightly before serving with the warm apricot dipping sauce.

Expert Tips & Tricks

Toasting the Coconut: Don’t skip toasting the coconut! It brings out a nutty flavor and adds a delightful crunch.
Spice Level Adjustment: Adjust the amount of red pepper to your preference. If you prefer a milder flavor, reduce the amount or omit it altogether. If you like a lot of heat, add a pinch more.
Press Firmly: Make sure to press the coconut mixture firmly onto the shrimp. This helps it adhere better and prevents it from falling off during baking.
Baking Sheet Liner: For easy cleanup, line the baking sheet with parchment paper or foil.
Even Cooking: Space the shrimp evenly on the baking sheet to ensure they cook evenly.
For a deeper golden-brown, broil the shrimp for the last minute of baking. Watch it closely to prevent burning.

Serving & Storage Suggestions

Serve the Shake N Bake Coconut Shrimp immediately while it’s hot and crispy, alongside the warm apricot dipping sauce. Arrange the shrimp artfully on a platter, perhaps garnished with a sprinkle of fresh cilantro or a wedge of lime.

Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. Alternatively, you can reheat them in an air fryer for a crispier result. Avoid microwaving, as this can make the shrimp rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	359.5 kcal	N/A
Calories from Fat	58 g	16 %
Total Fat	6.5 g	10 %
Saturated Fat	4.3 g	21 %
Cholesterol	189.3 mg	63 %
Sodium	732.5 mg	30 %
Total Carbohydrate	60.4 g	20 %
Dietary Fiber	1.9 g	7 %
Sugars	40 g	160 %
Protein	18.1 g	36 %

Variations & Substitutions

Chicken Tenders: As the original recipe suggests, you can substitute chicken tenders for shrimp. Follow the same coating and baking instructions.
Gluten-Free: Use a gluten-free coating mix in place of the Shake ‘n Bake.
Spicier Sauce: Add a dash of hot sauce to the apricot dipping sauce for an extra kick.
Different Preserves: Experiment with other preserves, such as mango or pineapple, for a different flavor profile.
Air Fryer: Cook the shrimp in an air fryer at 375°F (190°C) for about 8-10 minutes, flipping halfway through, for an even crispier result.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before coating.

Q: Can I prepare the shrimp ahead of time?

A: You can coat the shrimp ahead of time and store them in the refrigerator for up to 2 hours before baking.

Q: What if I don’t have curry powder?

A: You can substitute it with a pinch of turmeric and a dash of cumin for a similar flavor.

Q: How do I know when the shrimp is cooked through?

A: The shrimp is done when it turns pink and opaque and the internal temperature reaches 145°F (63°C).

Q: Can I freeze the cooked coconut shrimp?

A: While you can freeze the cooked shrimp, the texture might be slightly altered after thawing. For best results, enjoy them fresh. If you do freeze them, wrap them tightly in plastic wrap and then foil.

Final Thoughts

This Shake N Bake Coconut Shrimp is more than just a recipe; it’s a taste of sunshine, a burst of flavor, and a reminder of happy memories. It’s incredibly easy to make, yet it delivers restaurant-quality results that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I encourage you to try this recipe and share your feedback! It pairs beautifully with a refreshing tropical salad or a side of coconut rice. Enjoy!

Shake N Bake Coconut Shrimp Recipe