Baked Coconut Shrimp – Camarão Assado com Coco

This recipe is one of the easiest I’ve ever made! I served the shrimp with white rice an Asian cucumber salad on the side. Enjoy!

Baked Coconut Shrimp 


1 pound medium shrimp (peeled and devained with tail on)

2 egg whites (beaten)

1/2 cup shredded sweetened coconut

6 tablespoons Panko bread crumbs

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

cooking spray

Asian Dipping Sauce: (optional)

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon orange juice

1/2 teaspoon sesame oil

1/2 teaspoon sesame seeds

1/4 teaspoon crushed red pepper flakes or a dash of hot sauce

Asian Cucumber Salad

1/2 English cucumber (sliced very thin)

Asian Dipping sauce

Shrimp Preparation:

Season shrimp with salt and pepper and let sit for a few minutes. Grease a baking sheet with cooking spray and preheat oven to 450 degrees F.

Dip shrimp into egg whites in a small bowl. Mix the remaining ingredients in a small bowl and heavily coat each shrimp with the mixture.

Place shrimp on baking sheet and spray top of each with cooking spray. Cook for 8-10 minutes until slightly golden brown.

Meanwhile make dipping sauce by mixing all the ingredients in a small bowl and let it sit until ready to serve.

Preparation for Cucumber Salad:

Make a double batch of the Asian dipping sauce. Place cucumbers in a small bowl with sauce and let sit for at least 30 minutes to absorb flavors and serve.

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1 Response

  1. May 19, 2016

    […] Baked Coconut Shrimp: Click here for the recipe page […]