Oven Baked Coconut Shrimp Skewers

For some reason, yesterday afternoon we had a hankering for the appetizers at Red Lobster. More specifically, we wanted their crispy coconut shrimp. We kept thinking about it all afternoon and finally I said we should just make them. I had never attempted them before as they sounded like a lot of work and as thought they would take all night to make.Our oven baked coconut shrimp

I am happy to tell you that they are easy, quick, and delicious! They are probably better for you as they are baked not fried, though I cannot say that for sure. They were actually a lot of fun to make and would be fantastic to make for your next dinner party. Making this dish would wildly impress your guests, and you do not have to slave away in the kitchen all evening. They would actually be a great food to make as a group. Having two people make them last night was not only quicker, but more fun as we created an assembly line for the skewering.

We used different sized skewers as I did not have enough of one size. The smaller ones would be good for a larger crowed and they fit about 4-6 small shrimp on them. The larger skewers worked well for just the two of us and you can fit about 10-12 shrimp. You can figure out what you will need to make this recipe by what size shrimp you use, the size of your skewers, and how many people you are making them for. The recipe below is based upon our dinner last night. We used about 50 small shrimp (we love shrimp).

What you will need:

Cooked, peeled, and deveined shrimp with the tails removed

Wooden skewers (soaked in water for at least an hour so they don’t burn in the oven)

1 ½ cups of Italian seasoned bread crumbs

1 tablespoon of salt

1 cup of dried sweetened shredded coconut

2 eggs

Preheat your oven to 375°F. Grease a baking sheet with cooking spray. In a shallow dish or plate, mix your two eggs for your egg wash. Two large shallow plates or baking sheets work well for your bread crumbs and coconut.

Spread the sweetened coconut onto one of your baking sheets or plates. Mix together your bread crumbs and salt in the other baking sheet or plate. Set aside.The bread crumbs and coconut

Skewer the shrimp onto your wet skewers leaving a half inch of space at each end.

Skewered shrimp

Dredge your shrimp skewers into the egg.

Shrimp dredged in the egg

Place in the bread crumb mixture and coat well.

Shrimp in bread crumbs

Dredge your crumb covered shrimp in the egg mixture a second time.

Coated shrimp back in the egg

Then place in the coconut and coat well. You may need to press the coconut onto the shrimp a little bit with your hands so that it sticks.

Shrimp in coconut

Repeat for each of your shrimp skewers. Place on your baking sheet so that they are not touching. Spray a little more cooking oil on top so that the coconut does not burn.

Coconut shrimp

Bake in the oven for 12-15 minutes or until the coconut turns a light golden brown.

Our oven baked coconut shrimp

We ate our shrimp with a side of rice and vegetables but it could also be a great appetizer. So now you can impress your dinner guests, or maybe just your significant other, with this quick yet special dish. Enjoy!

Our coconut shrimp dinner

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