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Baked Coconut Shrimp features juicy shrimp coated in an irresistible crispy breading made with flaked coconut and panko breadcrumbs. Served with sweet chili sauce, this appetizer also happens to be 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
It is easy to see why Coconut Shrimp is a popular appetizer at many restaurants. It is juicy, sweet, and insanely crispy.
But just like Bang Bang Shrimp, we can ditch the deep-fryer (and excess grease) and make it at home with minimal effort.
The result? This easy recipe for Baked Coconut Shrimp delivers the same flavorful, crispy coconut breading and plump shrimp you know and love, without the excess fat and calories that accompany the deep-fried version.
Happy Cooking! xo Kristen
How to Make Baked Coconut Shrimp
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and 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.
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.
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.
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 or bang bang sauce as well.
Air Fryer Coconut Shrimp
Instead of baking Coconut Shrimp, you can opt to air-fry for the same crispy results. Bread as directed and air frying at 360°F (180°C) for 5 minutes, flip and air fry for 3-4 minutes of until crispy.
More Shrimp Recipes
Coconut Shrimp
Video
Ingredients
- cooking spray, avocado or olive oil preferred
- ½ cup all-purpose flour
- kosher salt and black pepper, to taste
- 3 large egg whites, or 2 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/215℃. Spray a rimmed, non-stick baking sheet with cooking spray.
- Set up the breading station by placing out 3 shallow dishes. Combine ½ cup all-purpose flour with a generous pinch of salt and small pinch of pepper in one dish. Beat 3 large egg whites with a generous pinch of salt in the second bowl. Combine the 1 cup panko breadcrumbs with 1 cup sweetened shredded coconut in the third bowl.
- Dry 1 pound raw large 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 4-6 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 apricot preserves or jam into a heat-safe bowl. Microwave for 30 seconds to help thin and loosen the preserves. Add 2 teaspoons sambal oelek and 1 tablespoon rice wine vinegar and mix well, Serve with the shrimp.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this as an appetizer over the weekend. It was easy to make and so delicious. Everyone really enjoyed this coconut shrimp!
Awesome! I love hearing that everyone enjoyed it!
This is just perfect! Such a tasty way to eat shrimp. Yum!
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?
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.