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Shake N Bake Coconut Shrimp: A Tropical Getaway on Your Plate

I’ll never forget the first time I tasted coconut shrimp. It was at a little beachfront shack during a family vacation in the Florida Keys. The salty air, the sound of steel drums, and the sweet, crispy shrimp dipped in a tangy sauce – it all blended into a perfect memory. This Shake N Bake Coconut Shrimp recipe brings back that sun-soaked feeling every time, even on a rainy day in my kitchen. It’s unbelievably easy and delivers that delightful combination of crispy, sweet, and savory in every bite. And truth be told, sometimes I even swap out the shrimp for chicken tenders for a kid-friendly twist!

Recipe Overview

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Dietary Type: Not Gluten Free

Ingredients

2/3 cup Baker’s Angel Flake Coconut, toasted
3 ounces packet 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

Two pie plates or shallow dishes
Baking sheet
Cooking spray
Small saucepan

Instructions

Begin by preheating your oven to 400°F (200°C). This ensures that your shrimp will cook evenly and achieve that perfect golden-brown crust.
Next, prepare the coconut coating. In a pie plate (or similar shallow dish), thoroughly combine the toasted coconut, Shake ‘N Bake Chicken Coating Mix, curry powder, and ground red pepper (cayenne). Set this aside. The curry powder and cayenne add a subtle warmth and a hint of spice that complements the sweetness of the coconut perfectly. If you are sensitive to heat, you can reduce or omit the cayenne pepper.
In a separate pie plate, whisk together the egg and water until well blended. This creates an egg wash that will help the coconut mixture adhere to the shrimp.
Now, it’s time to coat the shrimp. Take each shrimp individually and dip it first into the egg mixture, ensuring that it’s completely coated. Let any excess drip off. Then, immediately transfer the shrimp to the coconut mixture.
Turn the shrimp in the coconut mixture, pressing gently to make sure both sides are completely coated. The key here is to ensure the coating sticks well. Press the coconut mixture firmly onto the shrimp to secure it. This will prevent the coating from falling off during baking.
Place the coated shrimp on a baking sheet that has been sprayed with cooking spray. The cooking spray prevents the shrimp from sticking and helps them crisp up nicely. Space the shrimp evenly on the baking sheet to ensure even cooking.
Bake the shrimp in the preheated oven for 10 to 12 minutes, or until they are cooked through and the coating is golden brown. The exact cooking time will depend on the size of your shrimp and the accuracy of your oven. The shrimp are done when they are pink and opaque. Don’t overcook them, or they will become 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 sauce over medium heat until it’s hot and the ingredients are well combined. This usually takes just a few minutes. Stir frequently to prevent scorching. The red wine vinegar adds a lovely tang that cuts through the sweetness of the apricot preserves. Taste and adjust the seasoning as needed. If you prefer a smoother sauce, you can strain it through a fine-mesh sieve.
Once the shrimp are done, remove them from the oven and serve immediately with the warm apricot dipping sauce.

Expert Tips & Tricks

Toasting the coconut is a crucial step. It brings out the nutty flavor and adds extra crunch to the coating. You can toast the coconut in a dry skillet over medium heat, stirring frequently, until it turns golden brown, or spread it on a baking sheet and toast it in the oven at 350°F (175°C) for a few minutes, watching carefully to prevent burning.
For extra flavor, you can marinate the shrimp in a mixture of lime juice, garlic, and a pinch of salt for about 30 minutes before coating them.
If you don’t have apricot preserves, you can use other fruit preserves, such as peach or mango.
To make this dish gluten-free, use gluten-free Shake ‘N Bake or create your own breading mixture using gluten-free breadcrumbs and seasonings.

Serving & Storage Suggestions

Serve the Shake N Bake Coconut Shrimp immediately after baking for the best flavor and texture. Arrange the shrimp attractively on a platter and serve with the warm apricot dipping sauce on the side. You can garnish with fresh cilantro or lime wedges for a pop of color.

Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes, or until heated through. Microwaving is not recommended as it can make the shrimp rubbery. They are best consumed immediately for optimal crispness, but are still tasty the next day.

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 mentioned, this recipe works beautifully with chicken tenders instead of shrimp. Simply follow the same steps, adjusting the baking time as needed until the chicken is cooked through.
Spicy Mango Salsa: For a tropical twist, serve the coconut shrimp with a spicy mango salsa instead of apricot dipping sauce.
Coconut Oil: Use coconut oil cooking spray to enhance the coconut flavor.
Panko Breadcrumbs: Add panko breadcrumbs to the coconut mixture for extra crunch.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry with paper towels before coating. This will help the coating adhere better.

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 a few hours. However, it’s best to bake them just before serving to ensure they are crispy.

Q: What can I use instead of Shake ‘N Bake?
A: You can use a mixture of breadcrumbs, flour, and seasonings, such as salt, pepper, garlic powder, and onion powder. Adjust the quantities to your taste.

Q: Can I air fry the shrimp instead of baking them?
A: Yes, you can air fry the shrimp. Preheat your air fryer to 375°F (190°C) and cook for about 8-10 minutes, or until golden brown and cooked through.

Q: What if I don’t have curry powder?
A: If you don’t have curry powder, you can substitute with a mixture of cumin, coriander, turmeric, and a pinch of ginger.

Final Thoughts

Shake N Bake Coconut Shrimp is more than just a recipe; it’s a taste of sunshine and happy memories. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this dish is sure to impress. So, grab your ingredients, preheat your oven, and get ready to transport your taste buds to a tropical paradise. Don’t hesitate to experiment with the variations and substitutions to make it your own. And please, share your feedback and creations – I’d love to hear how it turns out! Consider pairing it with a light, crisp white wine or a refreshing tropical cocktail for the ultimate experience. Happy cooking!

Shake N Bake Coconut Shrimp Recipe