Super Easy Baked Coconut Shrimp

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These super easy-baked coconut shrimp will deliver in a flavor so delicious they will be sure to be a favorite among all of your guests! They are golden and crispy and baked to perfection.

Baked coconut shrimp are delightful to pop into your mouth and eat plain or drizzle them with a delicious sauce and impress your guests with your baking skills. Try them dipped them in a store-bought sweet chili sauce, our yum yum sauce or make an array of appetizers including cream cheese wontons and our insanely delicious crab dip!

 

Baked Coconut Shrimp on a dish with serving sauce.

Why You’ll Love This Baked Coconut Shrimp

I love making baked versions of my favorite fried foods because you get all the flavor without all the added calories. This recipe is no exception and delivers all of the flavors of delicious shrimp as well as the crispy texture baked to perfection! Shrimp is such a versatile food that can be used as a main dish, an appetizer, or a side! This recipe allows creativity in what it’s served with and is a dish that will keep guests coming back for more!

This baked coconut shrimp is super super easy to make and even easier to eat! The shrimp is crispy and crunchy on the outside and tender on the inside. Using a mixture of panko breadcrumbs and coconut to coat the shrimp gives different textures and flavors to the dish. Baking the shrimp makes this a healthier option because you aren’t frying it in oil but it still retains all of the tasty flavor and texture. It’s the best of both worlds!

3 images showing the preparation process. dipping the shrimp in flour, then butter, then coating with breadcrumbs and coconut.

What do I need for Baked Coconut Shrimp?

You will have many of these ingredients on hand in your pantry and refrigerator. Once you have your shrimp, you will be all set to start baking! These are so delicious and come together so easily! See the recipe card below for full instructions and amounts.

  • Large shrimp: Make sure that the shrimp is peeled with the tails left on and deveined.
  • Eggs: Eggs create a sticky base for the breadcrumbs and coconut.
  • Flaked coconut: Make sure that the coconut flakes are unsweetened.
  • Panko breadcrumbs: These breadcrumbs will be the key ingredient in getting that crispy texture!
  • All-purpose flour: This creates a base for all of the ingredients used to cover the shrimp.
  • Garlic powder: This will give you a hint of garlic flavor that compliments the coconut!
  • Paprika: Garnishing with paprika is optional but it will add a slight sweet pepper flavor, without any added heat.
  • Salt: Adding the salt to the dish will help to bring out all of the other flavors.
  • Black pepper: Freshly ground black pepper will give a slight hint of heat to the taste without making it too spicy or hot.
Shrimp and dipping sauce in serving dish.

Instructions for Baked Coconut Shrimp

This is a restaurant-quality dish that you can easily make and put together at home! it doesn’t take a lot of time yet it looks and tastes like a million bucks! This tastes SO GOOD and you will be adding this as an appetizer any chance you get!

  1. Preparing: Pre-heat oven to 425F Grease a cookie sheet with oil and set aside. 
  2. Coat the Shrimp: Beat eggs in a small bowl and set aside. Next, combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
  3. Dip Shrimp: Next, dip shrimp in small batches in the flour mixture then the egg mixture. Once you are done, let the excess drip off the shrimp. Then coat in the coconut/breadcrumb mixture, pressing to adhere. 
  4. Bake: Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. After, place the shrimp in the oven and bake until they are golden on the outside and opaque in the center, about 10 minutes.
Baked Coconut Shrimp being dipped in sauce.

Tips for Perfectly Baked Coconut Shrimp

Shrimp seems like a dish that people can only get at a restaurant. This recipe makes it possible and EASY to make this in the comfort of your own home! Follow these tips to help out and you will come away with the knowledge and confidence to conquer any baking project to perfection!

  • Frozen Shrimp: If starting with frozen shrimp, make sure to thaw before starting.
  • Peeled and Deveined: I recommend getting shrimp that is peeled and deveined. It will save you time at home and keep this recipe quick and simple!
  • Raw Shrimp: Make sure that the shrimp that you get for this recipe is raw and not frozen cooked shrimp. This will help with the baking of the recipe and keeping it all fresh!
  • Flour: The recipe calls for all-purpose flour but any flour (oat flour, all purpose or gluten free) will all work!
  • Breadcrumbs: Panko breadcrumbs are most recommended to get that extra crispiness but you can substiture for almond meal.

Baked Coconut Shrimp

5 from 3 votes
These super easy baked coconut shrimp will deliver in a flavor so delicious they will be sure to be a favorite among all of your guests! They are golden and crispy and baked to perfection.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 4 people

Ingredients
  

  • 1 pound large shrimp about 25, peeled (tails left on), deveined
  • 2 large eggs
  • 1 cup flaked unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika optional
  • Salt and freshly ground black pepper

Instructions
 

  • Pre-heat oven to 425F Grease a cookie sheet with oil and set aside.
  • Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
  • Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp and then coat in the coconut/breadcrumb mixture, pressing to adhere.
  • Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

Notes

Updated on August 2, 2021
Originally Posted August 31, 2016

Nutrition

Serves: 4

Calories373kcal (19%)Carbohydrates23g (8%)Protein30g (60%)Fat18g (28%)Saturated Fat13g (65%)Cholesterol368mg (123%)Sodium976mg (41%)Potassium268mg (8%)Fiber4g (16%)Sugar2g (2%)Vitamin A119IU (2%)Vitamin C5mg (6%)Calcium196mg (20%)Iron5mg (28%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Side Dish
Cuisine American
Keyword baked coconut shrimp, coconut shrimp
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. Cricket – And she still hasn’t done it! I proof read all my daughter’s blogs and she changes them immediately.

    1. Here’s a quick sauce. 1/4 cup sweet orange marmalade jelly, 1/8 cup of honey, 1/8 cup of Dijon mustard, couple shakes of tabasco, viola

  1. Has anyone tried prepping and freezing these? I’d love to make a big batch and just be able to pop some in the oven from a frozen state–like the kind you can buy in the freezer section.

    1. I’d be interested in making ahead and freezing for a party. I’d love to be able to just throw them onto a baking sheet in the oven just before serving. Did you try it yet? Prepare & bake first then freeze? Or prepare and freeze before baking?

  2. Delicious!!! Sweet with a hint of garlic. I skipped the oil spray and popped them into an Air fryer at 390° for 5 minutes… perfection!

  3. Would love if you added a suggested measurement for the salt and pepper. I definitely didn’t have enough in mine but had no idea about “to taste”. Am I supposed to taste the flour mixture or something?

  4. I just made these without we LOVED them! I ended up cooking them 14 minutes. Thank you for the recipe. I served them with TJ’s Sweet Chili Sauce. My 16 year old son at 15 of them! It was so delicious, I forwarded the recipe to my mother in law! Thank you!

  5. I have made these at least 5 times now and they always come out perfectly! My husband and I buy a bag of frozen, shelled, deveined shrimp at Costco monthly and this is a good, easy recipe and perfect for the shrimp! Thank you !

  6. I love that these are baked! So much less pressure than deep frying and a LOT healthier. Thank you so much for the recipe!

  7. This coconut shrimp recipe is easy and very delicious! Made it for supper last night to go with our steak. Took about 30-40 minutes start to table! Thanks

  8. Was looking for a baked Version of coconut shrimp and found this one. Was super easy and much healthier than the deep fried version, as I do not eat fried foods. I made a homemade dipping sauce of honey mustard, orange marmalade, lemon juice and red chili flakes. Super delicious, will make again and again.

  9. Absolutely delicious recipe! I used smaller shrimp and cooked for less time. Also, served with a pina colada sauce (1/2 c crushed pineapple, 1/4 c cream of coconut, splash of lemon juice, some shredded coconut. Boil, add cornstarch/water to thicken). Will definitely make this again! Thank you!

  10. 5 stars
    This is the best coconut shrimp i’ve EVER had, and it was my first time cooking with shrimp! Super super easy and worth it. Good with rice and salad for a dinner, and could also be good for a party appetizer. Definitely recommend it.

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