Baked Coconut Shrimp with Spicy Strawberry Chutney is going to be a big hit at your next dinner party. This tropical-flavored shrimp can be served as an appetizer or main course. Each shrimp is coated with sweetened flaked coconut and baked to perfection. The homemade strawberry chutney has just enough heat to warm your mouth and compliments the sweet shrimp. You won’t be disappointed!
Baked Coconut Shrimp Recipe Highlights:
Delicious restaurant quality coconut shrimp made at home and baked instead of fried for a crisp, light appetizer or meal.
Making baked coconut shrimp at home is super easy. Coat the shrimp in flour, then dip it in egg, and roll it around in a mix of shredded sweetened coconut and panko breadcrumbs. Give the coated shrimp a light spray with cooking spray and pop them into the oven until golden and crisp.
Homemade spicy strawberry chutney is the best thing to serve with baked coconut shrimp. The chutney is sweet with a slight hint of heat. The flavors will dance on your tongue!
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I know I’ve been sharing quite a few savory dishes on the blog lately. While today’s shrimp is a savory dish, it is not exactly new. It’s lived on the site since the very beginning with poor photos and really bad writing. Not that my writing is great to begin with, but it’s much better than what it was in 2014.
While this is an old recipe, it has received a major makeover. Fresh writing, updated photos, and a few tweaks to make the recipe actually fit this baking blog of mine.
This coconut shrimp is unlike any other. For one, it’s baked! I figured how to get the coconut crust crispy without overcooking the shrimp so that it stays tender. Served with a spicy strawberry chutney, this shrimp with the first to disappear at your spring cookout.
If you’ve never had coconut shrimp before, you are in for a real treat. It’s crazy good and so easy to make. All you do is coat shrimp with coconut and panko bread crumbs and bake them. This homemade baked version is way better than the greasy fried stuff you get at restaurants.
I like to serve coconut shrimp with a spicy strawberry chutney. It’s sweet with enough heat to warm the mouth and goes so perfectly with the crunchy sweet coconut shrimp. I could seriously eat this sauce with a spoon.
I got the idea for the chutney several years ago. I was at a restaurant with my husband and we ordered jalapeno poppers. They were served with strawberry chutney for dipping and let me tell you, the sweet and spicy mix was out of this world delicious. I couldn’t help but recreate that combination in one amazing sauce.
Baked Coconut Shrimp is wonderful served as party food. It’s simple and quick to prepare. Serve it with spicy strawberry chutney and watch it be the first to go.
spicy strawberry chutney
- 1 cup fresh strawberries, diced
- 1 tablespoon lemon juice
- 2 tablespoons raspberry vinegar
- 2 tablespoons granulated sugar
- 1/4 teaspoon cayenne pepper, or more to taste
- Rinse and pat shrimp dry with a paper towel; set aside. Soak skewers in water for 15 minutes. Meanwhile, heat the oven to 400ºF and line a large baking sheet with aluminum foil. Lightly coat the foil with cooking spray, set aside.
- In a shallow bowl, add the flour and salt. Stir to combine. In a separate bowl, lightly beat the eggs. In another shallow dish, combine the coconut and breadcrumbs.
- Coat the shrimp with the flour mixture and shake off the excess. Next, thoroughly coat the shrimp with the egg. Finally, coat the shrimp with the breadcrumbs. Thread 3 shrimp onto each skewer, leaving a little space between each one. Spray each shrimp lightly with cooking spray. Place on the prepared baking sheet.
- Bake for 10 to 12 minutes, until lightly golden brown and crisp on the outside. Meanwhile, make the chutney.
- Place all of the ingredients in a small saucepan. Bring to a light boil over medium heat. Cook for 10 minutes, stirring occasionally. Reduce the heat to low and simmer for 10 minutes longer or until the chutney thickens, continue to stir occasionally. Carefully taste the chutney (it will be very hot) and add more cayenne pepper if desired. Serve alongside the shrimp and refrigerate any leftover chutney.