I’ve always been a sucker for shrimp, so when I spotted coconut shrimp on the menu at Top of Waikiki restaurant last week I had to try some. They were phenomenal! Unfortunately, since it was an appetizer there were only 3 shrimp and I (reluctantly) shared one with Jordan =). Overall, I felt this restaurant was slightly overpriced, but the view was stunning so I guess that’s what you pay for. Several days later Jordan and I were making dinner plans and he requested that we eat somewhere that had coconut shrimp. A quick google search led us to Bongo Ben’s Island Cafe. We checked the reviews (which were great) and headed that way. Jordan, of course, ordered the coconut shrimp, but he let me try one =). Their shrimp were great too – way less expensive although we still had a great view of the ocean from the deck.

The coconut shrimp at Top of Waikiki was lightly breaded and pan fried, while the coconut shrimp at Bongo Ben’s was batter coated and deep fried. I preferred the lightly breaded and Jordan preferred the deep fried.  (In all fairness, as a general rule I do not like fried foods and Jordan loves anything deep fried.) I guess I’m not ready to let go of the islands just yet, so last night I decided to make my own coconut shrimp but instead of fried, I wanted to try baked. I liked the baked even more than the fried! The only downside to this recipe is that it takes a little time to bread all the shrimp (even though I bought the largest shrimp I could find), but it’s totally worth it! Sooooo good!!! You should definitely give this recipe a try – and don’t skip the Thai sweet chili sauce for dipping. Enjoy!

Baked Coconut Shrimp
1 pound uncooked shrimp (21-30 per pound)
3/4 cup shredded coconut
1/2 cup plain breadcrumbs
1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
2 eggs

1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
2. Set up dredging station. Combine breadcrumbs, salt, garlic powder, and cayenne pepper in small bowl or ziploc bag.
3. Place eggs in another small bowl and whisk to combine. Place coconut in shallow bowl or plastic bag.
4. Dip shrimp in egg, then breadcrumbs, then egg again, then press in coconut and place on prepared baking sheet. Bake for 20-25 minutes or until golden brown. Serve with Thai Sweet Chili Sauce.

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Categories: Main Dish, Snacks

2 Responses so far.

  1. heroette says:

    Ohhh myyyyyy! These look DELICIOUS! Most shrimp recipes I find require grilling, which I simply don&#39;t do, so this is PERFECT for us. Especially with the kick of cayenne.<br /><br />We made some Bang Bang Shrimp last weekend (cornstarched, pan fried shrimp tossed in a Thai sweet chili, mayo, and sriracha sauce, then served over a bed of greens), but I think this is gonna be the next one I try!

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