With tender, juicy shrimp coated in an irresistible crispy, crunchy breading, Baked Coconut Shrimp is a crowd-pleasing appetizer that is easier to make than you may think!
Serve this coconut shrimp with chicken pineapple kabobs, pineapple rice and a tropical kale smoothie, for a tropical meal everyone will love!
![Baked Coconut Shrimp Baked Coconut Shrimp on a blue plate.](https://amindfullmom.com/wp-content/uploads/2022/05/Baked-Coconut-Shrimp.jpg)
Better-Than-Restaurant Coconut Shrimp
It is easy to see why Coconut Shrimp is a popular appetizer at many restaurants. It is juicy, sweet, and insanely crispy. But we can make it better at home with minimal effort and no deep-fryer required!
This easy recipe for Baked Coconut Shrimp delivers the same flavorful, crispy coconut breading and plump shrimp you know and love, without the excess grease and calories that accompany the deep-fried version.
How to Make Baked Coconut Shrimp
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Pat the Shrimp Dry Before Breading
Dry the shrimp with a paper towel, which will allow the breading to adhere to the shrimp better. This step seems trivial, but trust me, it is crucial to allow the breading to adhere well to the shrimp.
![Coconut Shrimp Baked Raw shrimp on paper towels.](https://amindfullmom.com/wp-content/uploads/2022/05/Easy-Baked-Shrimp-with-Coconut.jpg)
Bread the Shrimp
Just like my recipes for baked chicken tenders and homemade fish sticks, this recipe for coconut shrimp is made with a three-step breading process. The difference is that shredded coconut is added to the panko to give this recipe a tropical flair.
![Recipe for Coconut Shrimp Baked Three pictures side by side showing breading the shrimp first in flour, in egg, and panko.](https://amindfullmom.com/wp-content/uploads/2022/05/Easy-Coconut-Shrimp.jpg)
Bake the Coconut Shrimp
Place the breaded shrimp onto a rimmed baking sheet that has been coated well with cooking spray. Spray the top of the breaded shrimp with cooking spray until the shrimp is slightly glistening. This will help the breading to crisp up beautifully. For this recipe, I do find it is best to flip halfway through the baking process, so that each side of the shrimp becomes golden and crispy.
![Best recipe for coconut shrimp Breaded shrimp on sheet pan.](https://amindfullmom.com/wp-content/uploads/2022/05/Easy-Baked-Breaded-Shrimp-.jpg)
Serve Coconut Shrimp with Apricot Dipping Sauce
Serving Coconut Shrimp with a sweet and spicy apricot sauce takes this tropical appetizer over the top. While I have included a recipe for a delicious apricot sauce, I also love serving these coconut shrimp with sweet chili sauce, as it has a similar flavor profile.
![Recipe for Coconut Shrimp Coconut Shrimp Being Dipped into Sweet Chili Sauce.](https://amindfullmom.com/wp-content/uploads/2022/05/Coconut-Shrimp-Baked.jpg)
∗ Air Fryer Coconut Shrimp ∗
Instead of baking Coconut Shrimp, you can opt to air fry it using an air fryer. By breading as directed and air frying at 360 degrees F for 5 minutes, flip and air fry for 3-4 minutes of until crispy.
More Shrimp Recipes
- Shrimp Tacos
- Shrimp Scampi
- Instant Pot Shrimp Boil
- Easy Grilled Shrimp Skewers
- Shrimp Stir-Fry
- Air Fryer Shrimp
- Shrimp Lo Mein
- Shrimp Boil
If you tried this recipe for Baked Coconut Shrimp, I would love for you to leave a comment and review below.
![Baked Coconut Shrimp on a blue plate.](https://amindfullmom.com/wp-content/uploads/2022/05/Easy-Coconut-Shrimp-Recipe-360x360.jpg)
Coconut Shrimp
Ingredients
- cooking spray
- ½ cup all-purpose flour
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp peeled and deveined with tails attached
Apricot Dipping Sauce
- ½ cup apricot preserves or jam
- 2 teaspoons sambal oelek or 1 teaspoon crushed red pepper flakes
- 1 tablespoon rice wine vinegar
Instructions
- Preheat oven to 425°F. Spray a rimmed, non-stick baking sheet with cooking spray.
- Set up the breading station by placing out 3 shallow dishes. Combine flour, ½ teaspoon salt, and pepper in one dish. Beat the eggs with the remaining ½ teaspoon of salt in the second bowl. Combine the panko and coconut in the third bowl.
- Dry the shrimp with a paper towel then dip into the flour, shaking off excess. Dip the flour-coated shrimp into the eggs, shaking off excess, then into the coconut mixture. Be sure to gently press the coating onto the shrimp to adhere.
- Place the breaded shrimp onto the baking sheet and generously spray with cooking spray until the shrimp is glistening.
- Bake in the preheated oven for 10 minutes, flip, and bake for another 6-7 minutes or until the breading is golden and the shrimp is fully cooked.
- Serve with apricot sauce or sweet chili sauce for dipping.
Apricot Dipping Sauce
- Place ½ cup of apricot preserves into a heat-safe bowl. Microwave for 30 seconds to help thin and loosen the preserves. Add 1 tablespoon of rice vinegar, 2 teaspoons of sambal oelek or crushed red pepper flakes. Mix well and serve with the shrimp.
Brandy
Made this as an appetizer over the weekend. It was easy to make and so delicious. Everyone really enjoyed this coconut shrimp!
Kristen Chidsey
Awesome! I love hearing that everyone enjoyed it!
Katherine
This is just perfect! Such a tasty way to eat shrimp. Yum!
Diana
I cannot find sweetened shredded coconut anywhere! I can find the flakes, but not the shredded. What is the difference? Can I buy the sweetened flakes and just pulse them in the food processor? Or leave it?
Kristen Chidsey
The coconut flakes will work perfectly. The difference is negligible, but if you find the flakes are n the larger side, you can pulse them quickly so they adhere easier to the shrimp.