Recipes » Appetizers » Baked Coconut Shrimp

Baked Coconut Shrimp

Jump to Recipe
5 from 6 votes

Skip the big greasy mess and loads of frying oil, and make this coconut shrimp recipe that’s baked instead of fried! The crisp coconut coating and juicy shrimp inside make the perfect crowd-pleasing appetizer (served with sweet chili dipping sauce, of course!).

There’s no way to just have one. You might want to cancel the party and just have these for yourself, hunched over the baking sheet, with just you, coconut shrimp, and a big bowl of dipping sauce. I grant you permission; you’re welcome.

And if you’re loving all the baked recipes, don’t just stop here. Try these Chicken Taquitos that are baked instead of fried, and of course juicy baked Italian Meatballs!

Watch This Coconut Shrimp Recipe Video!

Why This Coconut Shrimp Is The Best

My husband has made it abundantly clear that I am to make this recipe as often as the sun rises. Although he may be a little too nuts, over these coconuts (HA!), he is obsessed for good reason! Here’s why:

  • No oil. No frying. While we all love some good fried food, sometimes we want to lighten it up. Introducing these coconut shrimp, baked without a drop of oil!
  • Crisp coating. While these coconut shrimp are not super crunchy like fried versions, they’re crisp and light and honestly addictingly delicious.
  • Easy (and pleasing). These coconut shrimp are easy to make, can be made in extra-large batches for your next get-together, and of course, they’re about as crowd-pleasing as chocolate chip cookies!

Coconut Shrimp Ingredients

  • Large raw, peeled and deveined, frozen shrimp – look for “16-20” raw frozen shrimp. This means there are 16-20 large shrimp in a pound. Using smaller shrimp will shorten the bake time, leaving the coconut coating soft instead of crisp. Also look for “peeled and deveined” raw shrimp, so you don’t need to peel and devein them yourself! You can use tail-on or tail-off shrimp.
  • Sweetened shredded coconut – sweetened coconut is a classic coating for coconut shrimp. Not only does the sweetness complement the shrimp itself, but it helps create a crisp coating as the sugars caramelize.
  • Panko breadcrumbs – panko breadcrumbs create a crunchier coating them regular breadcrumbs.
  • All-purpose flour – flour helps us dredge the shrimp so that the breadcrumbs and coconut stick!
  • Eggs – beaten eggs are also crucial in creating a sticky surface for the coconut mixture to stick on the shrimp.
  • Dipping sauce to serve (optional) – how can you serve coconut shrimp without a sauce? Sweet chili sauce is a the traditional dipping sauce for a reason; it’s the perfect tangy-sweet-kicky match and easily found in most grocery stores.
Coconut shrimp recipe ingredients

Ingredient Notes

  • Sweetened shredded coconut: the sweetness of shrimp and sweetened coconut are a perfect match. Also sweetened coconut caramelizes in the oven, adding crispiness! You can find sweetened shredded coconut is the baking aisle of most grocery stores.
  • Large raw and frozen shrimp: look for large, peeled and deveined, raw shrimp in the frozen section. The shrimp I use in this recipe is “16-20” shrimp which means there are 16 to 20 large shrimp in a pound. And while you can peel and devein your own shrimp, it’s so much easier to buy them already done. Whether you choose shrimp with the tails on or off is totally up to you!
  • Panko: panko breadcrumbs are the way to go, they are larger, crispier flakes that create a better crispy coating for coconut shrimp.

Recipe Tips and Variations

  • Pat dry your shrimp: before breading them, pat the shrimp as dry as possible so the coating doesn’t get soggy or slimy.
  • Make the shrimp to-serve: these coconut shrimp are best served warm, right out of the oven when they’re the crispiest!
  • Bake one shrimp without breading: want to double check that your shrimp is cooked? Place a shrimp without the coating on the baking sheet with the other shrimp. After 10 minutes of baking, check that the shrimp is pink and the tail has curled in a bit (signs it’s cooked through!).

How to Make Coconut Shrimp

Learn how to make coconut shrimp! Full instructions in the recipe card; this is an outline!

  1. Toss.

    Preheat oven to 400 degrees. Mix together coconut and panko on a baking sheet in a single layer.

  2. Toast.

    Toast for 4-6 minutes, tossing halfway through, until golden. Watch carefully! Once out of the oven, season with salt and pepper, and toss again to distribute the toastier pieces.Toast coconut and panko in the oven.

  3. Thaw.

    Thaw shrimp by placing them in a colander under cold running water for about 10 minutes, or until thawed.Thaw the shrimp.

  4. Dry.

    Once thawed, pat the shrimp dry as best as possible.

  5. Assemble.

    Create an assembly line: the shrimp, a bowl of flour, a bowl of beaten eggs, the coconut mixture, and another baking sheet that’s lightly greased or lined with parchment paper.Create an assembly line to bread the shrimp.

  6. Dredge.

    Take 1 shrimp at a time: dip in flour and shake off excess, dip in egg and tap off excess, and then dunk the shrimp in the coconut mixture pressing as much as possible on there. Place on the baking sheet.Dredge the shrimp and coat in the coconut breadcrumbs.

  7. Repeat.

    Continue this process for all of the shrimp, placing them in a single layer on the baking sheet. Tip: if you’re worried about knowing when the shrimp is cooked through, place 1 shrimp without breading on the baking sheet!

  8. Bake.

    Bake at 400 degrees for 10 minutes (no flip), or until the shrimp itself is pink and the tails curl.bake the coconut shrimp for about 10 minutes until the shrimp are pink and the tails curl.

Coconut Shrimp FAQs

What’s the best size shrimp to use?

Shrimp labeled “16-20” is the best; that means they’re large and you’ll get 16-20 shrimp per pound.

Can I use frozen cooked shrimp?

You can use cooked shrimp that’s thawed, but it’s not recommended. The shrimp will overcook in the oven and get tough and a bit fishy.

Can I use unsweetened coconut?

You can use unsweetened coconut, but it’s not recommended. Sweetened coconut is traditional, so delicious, and caramelizes in the oven, helping create that crisp coating.

What’s the best dipping sauce?

Sweet chili sauce is a classic for a reason! It’s tangy and sweet with a little heat. Other options are Peanut Sauce, an aioli, or BBQ sauce.

Can I air fry coconut shrimp?

Yes, you can air fry them! Lightly spray the breaded shrimp with cooking spray and air fry them at 400 degrees for 8-10 minutes.

Can I make coconut shrimp ahead?

Coconut shrimp is best enjoyed right away, hot out of the oven! The crispy coating will get softer over time. Reheat them in a 400 degree oven for 10-15 minutes if desired.

More Crowd-Pleasing Shrimp Recipes You’ll Love!

Baked Coconut Shrimp

Skip the big greasy mess and loads of frying oil, and make this coconut shrimp recipe that’s baked instead of fried! The crisp coconut coating and juicy shrimp inside make the perfect crowd-pleasing appetizer (served with sweet chili dipping sauce, of course!).
5 from 6 votes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: spring, winter
Servings: 18 shrimp
Calories: 61kcal
Author: Tastefully Grace

Ingredients

  • 18 large raw, peeled and deveined, frozen shrimp about 1 pound
  • ¾ cup sweetened shredded coconut
  • ¾ cup panko breadcrumbs
  • cup all-purpose flour
  • 2 large eggs beaten
  • Salt and pepper to taste
  • Dipping sauce to serve like sweet chili

Instructions

  • Preheat oven to 400℉. On a baking sheet, mix together coconut and panko. Spread out in a single layer.
  • Toast for 4-6 minutes, tossing halfway through, until golden. Watch carefully! The outer coconut and panko will toast faster than the middle. Once out of the oven, season with salt and pepper, and toss again to distribute the toastier pieces. Set aside.
  • Thaw shrimp by placing them in a colander under cold running water for about 10 minutes, or until thawed. Alternatively, you can soak them in a big bowl of cold water for 20 minutes, dumping out the water and refilling halfway through.
  • Once thawed, pat the shrimp dry as best as possible.
  • Create an assembly line: the shrimp, then a bowl of flour, then a bowl of beaten eggs, then the coconut mixture, and then another baking sheet that’s lightly greased or lined with parchment paper.
  • Take 1 shrimp at a time: dip whole shrimp (but no tail if there is one) in flour and shake off the excess, dip whole shrimp (no tail) in egg and tap off the excess, and then dunk the shrimp in the coconut mixture pressing as much as possible on there. Place coated shrimp on the baking sheet.
  • Continue this process for all of the shrimp, placing them in a single layer (not touching each other) on the baking sheet. Tip: if you’re worried about knowing when the shrimp is cooked through, place 1 shrimp without breading on the baking sheet so you’ll know when it’s pink!
  • Bake at 400℉ for 10 minutes (no need to flip), or until the shrimp itself is pink and the tails curl in a bit. Enjoy with your favorite dipping sauce!

Video

Notes

  • Look for large frozen shrimp that are raw, and already “peeled and deveined”. You can peel and devein shrimp yourself but it’s a pain!
  • Large shrimp typically says “16-20” somewhere on the bag which means there are 16-20 large shrimp per pound. Smaller shrimp will bake faster, leaving the breading less crisp.
  • You can use tail-on or tail-off shrimp. If you use tail-on, don’t coat the tail with the dredging or coconut mixture.
  • Baked coconut shrimp is crisp, not crunchy like fried versions!

Nutrition

Serving: 1shrimp | Calories: 61kcal | Carbohydrates: 6g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 181mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!
picture of grace eating

Never Miss A Recipe?

FREE SUBSCRIPTION: SIGN UP TO RECEIVE THE LATEST RECIPES FROM GRACE, PLUS SOME EXCLUSIVE UPDATES ONLY SHARED WITH SUBSCRIBERS!

We don’t spam! Read our Privacy Policy for more info.

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured On:


Looking for Something?