Coconut Shrimp


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Crispy coconut shrimp is a favorite appetizer or snack with a hint of sweetness, lots of texture and tropical flavors. In this recipe, jumbo shrimp are dipped in a light batter and dredged in a coconut coating and baked to a toasty golden brown.

In the summer we make a lot of grilled shrimp, but this baked coconut shrimp is great for cool days and parties!

A plate full of coconut shrimp with dip in the middle.

How to Make Coconut Shrimp

If you’ve only ever seen coconut shrimp deep fried, then you’re in for a pleasant surprise. I cut down the oil and mess by oven baking.  Panko bread crumbs and seasonings are combined with coconut for a crunchy kick.

  1. Coat: Dredge the shrimp in flour and egg, and roll in coconut and panko crumbs.
  2. Bake: Bake until golden brown.
  3. Serve: Serve with your favorite sauce/dip.

Left image shows raw shrimp being dipped into cornstarch mixture. Right image shows battered shrimp lined on a baking sheet.

To Prepare Shrimp

Frozen peeled shrimp (that has been defrosted) works well in this recipe.  You can butterfly your shrimp before coating to increase the surface area.

If your shrimp has not been peeled, remove the shell and devein, leaving the tail on.

An optional step to prevent curling while cooking is to skewer each shrimp lengthwise with a small skewer. Be sure to remove before serving!

How to Make Coconut Shrimp Sauce

Lots of yummy sauces will enhance baked shrimp. Look for ones that have some sweetness and heat, like a sweet chili dip that is sensational. Here’s how to make it:

  • Mix orange marmalade or apricot jam in a sauce pan with hot sauce and mustard.
  • Heat until melted and warmed through.

While still hot, serve with warm shrimp!

Overhead photo of baked Coconut Shrimp on a baking sheet.

What to Serve With It

Coconut shrimp are usually considered an appetizer, but nobody would complain if you present them as an entrée.

Serve them with basmati rice sprinkled with lime juice and cilantro, a heap of mango salsa or a fruit salad made with mangoes and pineapple.

How to Store It

Leftover shrimp can be stored in the refrigerator for up to four days. Make sure to store them in an airtight container or zippered bag.

Freezing is also an option. They will keep for up to two months. To reheat, just pop in the toaste oven at 350°F for 5 – 10 minutes. Float a piece of foil on top to prevent the coconut from burning, and serve warm.

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Review Recipe

Baked Coconut Shrimp

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Holly Nilsson
Course Appetizer, Main Course
Cuisine American
These Coconut Shrimp are battered and coated in coconut, then oven-baked until golden brown!

Ingredients

  • 1 lb large shrimp peeled & deveined
  • 2 eggs beaten
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup sweetened flaked coconut
  • 1 cup panko bread crumbs
  • cooking spray

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Instructions

  • Preheat oven to 425°F.
  • Combine cornstarch, salt, and cayenne pepper in a small bowl. Place beaten egg in a separate bowl.
  • Place coconut in a food processor and pulse to create a finer texture. Mix with bread crumbs.
  • Dredge shrimp in cornstarch mixture, dip in egg and dip into coconut mixture pressing to adhere. Spray with cooking spray.
  • Place shrimp on a parchment lined pan and bake 8 minutes. Flip shrimp and bake an additional 5-10 minutes or until cooked through. Broil 1 minute if desired.
  • Serve warm with sweet chili dip below.

Recipe Notes

Melt 1/2 cup apricot jam (or orange marmalade) in a small pan. Whisk in 2 teaspoons dijon and 1 teaspoon sambal oelek or sriracha.

Nutrition Information

Calories: 362.17, Carbohydrates: 36.61g, Protein: 28.64g, Fat: 10.39g, Saturated Fat: 6.7g, Cholesterol: 367.6mg, Sodium: 1374.85mg, Potassium: 227.19mg, Fiber: 2.92g, Sugar: 8.83g, Vitamin A: 144.81IU, Vitamin C: 4.65mg, Calcium: 204.2mg, Iron: 3.92mg
Keyword coconut shrimp

Adapted from Allrecipes.

Coconut Shrimp being dipped into sauce.
Left photo - Coconut Shrimp surrounding a small bowl of sauce. Top right - raw shrimp as it is being prepared. Bottom right - Coconut breaded shrimp on a baking pan ready to be baked.
Top photo - Coconut shrimp surrounding a small bowl of sauce. Bottom photo - coconut breaded shrimp prior to baking.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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