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!
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.
- Coat: Dredge the shrimp in flour and egg, and roll in coconut and panko crumbs.
- Bake: Bake until golden brown.
- Serve: Serve with your favorite sauce/dip.
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!
What to Serve With It
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.
More Delicious Shrimp Dishes
- Shrimp and Grits – classic Southern dish
- Lemon Pepper Shrimp – ready in under 10 mins!
- Bang Bang Shrimp – crowd pleaser
- Easy Shrimp Dip – make ahead
- Shrimp Tacos – perfect last minute dish!
- Garlic Shrimp Pasta – light yet hearty meal
Baked Coconut Shrimp
- 1 pound large shrimp peeled & deveined
- 2 eggs beaten
- ½ cup cornstarch
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup sweetened flaked coconut
- 1 cup panko bread crumbs
- cooking spray
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Adapted from Allrecipes.