Enjoy the irresistible crunch of coconut shrimp without the guilt! This easy baked version delivers that perfect golden-brown, crispy coating you love, but with a fraction of the oil. Large shrimp are coated in a sweet and savory blend of shredded coconut and panko breadcrumbs, then baked to perfection. Ready in under 30 minutes, it’s a fantastic appetizer for parties or a quick and healthy main course. Serve with a simple sweet chili dipping sauce for the ultimate tropical-inspired treat.
What You’ll Need
For the Baked Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray
For the Sweet Chili Dipping Sauce:
- 1/2 cup sweet chili sauce
- 2 tbsp apricot preserves or orange marmalade
- 1 tsp lime juice
Step-by-Step Baking Guide
Follow these easy steps to make crispy baked coconut shrimp.
Step 1: Prepare Your Breading Station
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with cooking spray. Set up three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, shredded coconut, garlic powder, salt, and pepper.
Step 2: Coat the Shrimp
Holding a shrimp by its tail, dredge it first in the flour, shaking off any excess. Next, dip it into the beaten eggs, letting any excess drip off. Finally, press the shrimp firmly into the coconut-panko mixture, ensuring it’s fully coated on all sides.
Step 3: Arrange and Bake
Place the coated shrimp in a single layer on the prepared baking sheet, making sure they are not touching. Lightly spray the tops of the shrimp with cooking spray to help them get extra crispy and golden.
Step 4: Bake to Perfection
Bake for 10-15 minutes, flipping the shrimp halfway through, until they are pink, opaque, and the coating is golden brown and crispy.
Step 5: Make the Dipping Sauce
While the shrimp are baking, whisk together the sweet chili sauce, apricot preserves, and lime juice in a small bowl until well combined. Serve the hot, crispy shrimp immediately with the dipping sauce.
Your Coconut Shrimp Questions
How do I know when the shrimp are fully cooked?
Shrimp cook very quickly. They are done when they turn pink and curl into a ‘C’ shape. The meat should be opaque and white all the way through.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely first. Pat them very dry with paper towels before breading to ensure the coating sticks properly.
Can I make these in an air fryer?
Absolutely! To make them in an air fryer, preheat it to 375°F (190°C). Place the shrimp in a single layer in the basket and cook for 8-10 minutes, flipping halfway, until golden and crispy.
What should I serve with coconut shrimp?
As a main course, they are wonderful with rice and a side of steamed or grilled vegetables like broccoli or pineapple. As an appetizer, the dipping sauce is all you need!
Pro-Tips for the Crispiest Shrimp
- Toast the Coconut: For an even deeper flavor and extra crunch, spread the coconut on a baking sheet and toast it at 350°F (175°C) for 3-5 minutes before mixing it with the panko.
- Don’t Crowd the Pan: Give the shrimp enough space on the baking sheet. Overcrowding will cause them to steam instead of bake, resulting in a soggy coating.
- Press Firmly: When coating the shrimp in the coconut mixture, press firmly to help the breading adhere well.
Easy Baked Coconut Shrimp Recipe
Equipment
- Baking sheet
- Shallow dishes for breading
Ingredients
For the Baked Coconut Shrimp
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sweet Chili Dipping Sauce
- 1/2 cup sweet chili sauce
- 2 tbsp apricot preserves or orange marmalade
- 1 tsp lime juice
Instructions
- Preheat oven to 400°F (200°C). Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, coconut, garlic powder, salt, and pepper.
- Holding a shrimp by the tail, dredge it in flour, then dip in the egg, and finally press firmly into the coconut mixture to coat completely.
- Place the coated shrimp in a single layer on a parchment-lined baking sheet. Spray the tops lightly with cooking spray.
- Bake for 10-15 minutes, flipping halfway, until the shrimp are pink and the coating is golden brown and crispy.
- While the shrimp bake, whisk together all ingredients for the dipping sauce. Serve the hot shrimp immediately with the sauce.