pinit View Gallery 4 photos
Difficulty: Beginner Prep Time 15 mins Cook Time 12 mins Total Time 27 mins
Servings: 2
Best Season: Suitable throughout the year


While reading some food magazines, I came across this combination which totally blew my mind. I was brave enough to fry the shrimps the first time, but I still cannot eat fried stuff without feeling bad (phisically) afterwards.

This is why I decided to bake them - much better, healthier and delicious. Would you try some?

The origin of these shrimps is yet unclear, but it is believed that they originated in French Polynesia or the Caribbean, where they are a very popular snack.


For the shrimps

For the papaya chutney


  1. Coating the shrimps

    Start by mixing the flour with the spices and salt. Set aside.

    Mix the panko breadcrumbs and the coconut together. Set aside.

    Beat the eggs with the water and set aside.

    Take each shrimp and coat it with flour. Dust them well, them dip them into the egg mixture. Remove the excess and finally coat them with the panko breadcrumbs and coconut. Repeat the steps until all the shrimps are coated. 

    Place on a baking tray lined with baking sheet and bake for 12 minutes at 180 degrees Celsius.

  2. Making the chutney

    For the chutney, add all the ingredients in a blender and squeeze the lime juice over them. Blend everything until smooth, then cook the mixture for approximately 5-7 minutes or until the smell of raw onion and garlic disappears and it starts becoming sweet. It should have a thick consistency. Serve the shrimps together with the chutney and extra lime wedges.


My name is Andreea and I live in Bucharest, Romania. Born with a passion for cooking, I grew a fondness towards global cuisine and the local food consumed around the world. Not only would I like to share this passion with you all but also introduce recipes from around the world that you can try and discover how incredibly good these dishes can be.