I love coconut shrimp, but was looking for a way to avoid frying the shrimp, while still achieving a crispy and flavorful exterior. I used a combination of finely grated coconut and Panko which was a great solution and baked at 425. The sauce is simple and a bit spicy with a hint of sweet that works well with the coconut flavor. You could easily use this as an appetizer and not serve with noodles or alternatively serve over rice.

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