• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • About Me
  • Free Instant Pot Secrets
  • Free Meal Plans
  • Subscribe to Newsletters
  • Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Seafood » Baked Coconut Shrimp

    Baked Coconut Shrimp

    By Kristen Chidsey | 5 Comments | Published June 13, 2022 | Updated May 11, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    Lower in fat and calories, but every bit as delicious as the fried version, this recipe for Baked Coconut Shrimp comes together in under 30 minutes. Serve Coconut Shrimp with Sweet Chili Sauce for an irresistible appetizer or simple entree.

    Lower in fat and calories, but every bit as delicious as the fried version, this recipe for Baked Coconut Shrimp comes together in under 30 minutes. Serve Coconut Shrimp with Sweet Chili Sauce for an irresistible appetizer or entree.

    Baked Coconut Shrimp on a blue plate.

    If you have ever had Coconut Shrimp, you know just how delicious this appetizer is! Juicy shrimp are breaded in a mixture of breadcrumbs and sweetened shredded coconut and then fried until crispy. The result is a crispy, slightly sweet, flavorful nugget of heaven. DELICIOUS!

    I have recreated one of my family's favorite restaurant appetizers, but instead of being deep-fried, my recipe for Coconut Shrimp is baked. The breading becomes golden and crisp, just as if the shrimp was fried, yet much lighter and better for you!

    Notes on Ingredients

    Ingredients for Coconut Shrimp labeled on counter.
    • Shrimp: Be sure to use jumbo, raw shrimp for this recipe.
    • Panko: For the lightest, crispiest Coconut Shrimp, there is no exception for using panko breadcrumbs. Traditional breadcrumbs will create a thicker, less crispy coating on the shrimp.
    • Coconut: Use shredded, sweetened coconut for the breading. The sweetness in the coconut will help to enhance the coconut flavor and add to the overall tropical flavor of the Coconut Shrimp.
    • Cooking Spray: In order for the breaking of the shrimp to become golden and crispy without frying, you need to use cooking spray. I personally prefer avocado or olive oil cooking spray, but any variety will work.
    • Sweet Chili Sauce (optional): The Sweet Chili Sauce is the perfect dipping sauce for the Coconut Shrimp.

    How to Make Baked Coconut Shrimp

    • 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.
    Raw shrimp on paper towels.
    • Prepare a breading station for the shrimp by setting up 3 shallow dishes.
    • Combine flour with a pinch of salt and pepper in one dish. Beat the eggs with a pinch of salt in the second bowl. In the final dish, combine the panko and shredded coconut.
    Three pictures side by side showing bowls of flour, egg, and panko for breading station for the shrimp.
    • To bread the shrimp, dip the shrimp into the flour mixture first, shaking off any excess flour. Be sure not to skip shaking off excess flour, or your coating will become gummy.
    • Dip the flour-coated shrimp into the egg mixture, allowing the excess egg to drip back into the bowl.
    • And finally, place the shrimp into the coconut mixture. Be sure to gently press the coating onto the shrimp to adhere and evenly coat each piece of shrimp.
    Three pictures side by side showing breading the shrimp first in flour, in egg, and panko.
    • 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.
    Shrimp breaded in coconut and breadcrumbs on sheet pan.
    • Bake flipping halfway until the breading is golden and the shrimp is fully cooked.
    Breaded shrimp on sheet pan.
    • Serve the shrimp with Sweet Chili Sauce for dipping as an appetizer, or pair the shrimp with fried rice or Asian noodle salad for a delicious entree.

    Dipping Sauce for Coconut Shrimp

    Traditionally, Coconut Shrimp is served with a sweet and slightly spicy chili sauce made with apricot preserves, rice wine vinegar, and chili paste, which I have included a recipe for in the recipe card. However, I find that store-bought or homemade Sweet Chili Sauce is the perfect stand-in for this sauce, as it has the same flavor profile.

    Coconut Shrimp Being Dipped into Sweet Chili Sauce.

    Air Fryer Coconut Shrimp

    Instead of baking Coconut Shrimp, you can opt to air fry it using an air fryer.

    • Bread the shrimp as directed.
    • Spray the bottom of your air fryer basket with cooking spray and place a single layer of the breaded shrimp into the basket. Fry the shrimp in batches if needed, do not overlap the breaded shrimp.
    • Spray the top of the shrimp with cooking spray.
    • Air fry at 360 degrees F for 10 minutes, flipping halfway. Continue cooking for up to 2 minutes if desired for crispier breading.
    • Repeat if needed with any remaining breaded shrimp.

    More Shrimp Recipes

    • Shrimp Tacos
    • Shrimp Scampi
    • Instant Pot Shrimp Boil
    • Easy Grilled Shrimp

    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.

    Coconut Shrimp

    Lower in fat and calories, but every bit as delicious as the fried version, this recipe for Baked Coconut Shrimp comes together in under 30 minutes to create an irresistible appetizer.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American, Asian
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Total Time: 27 minutes
    Servings: 6
    Calories: 228kcal
    Author: Kristen Chidsey

    Ingredients

    • Cooking spray
    • ½ cup all-purpose flour
    • 1 teaspoon salt divided
    • ½ teaspoon black pepper
    • 2 eggs
    • 1 cup panko breadcrumbs
    • 1 cup sweetened shredded coconut
    • 1 pound raw large shrimp peeled and deveined with tails attached
    • Sweet chili sauce for serving see notes for alternative recipe
    Prevents your screen from going dark while preparing the recipe.

    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 sweet chili sauce for dipping.

    Equipment Needed

    • Rimmed Baking Sheet

    Notes

    Storage: Coconut Shrimp is best served immediately, as the breading will become soggy when refrigerated. However, if you do happen to have leftovers, store them in an airtight container and reheat in a 425-degree oven for 5 minutes to allow the breading to become crispy again. 
    Air Fryer Instructions: Bread the shrimp as directed. Place the breaded shrimp in a single layer in the basket or tray of the air fryer that has been coated with cooking spray. Spray the top of the shrimp with additional cooking spray and air fry for 10 minutes, flipping halfway. Add an additional 2 minutes of cooking time for crispier results. Repeat with any remaining shrimp if needed. 
    Sweet Chili Sauce: In place of homemade or storebought sweet chili sauce, mix together ½ cup of apricot preserves or jam with 1 tablespoon of rice vinegar and ½ to 1 teaspoon of crushed red pepper flakes. 
     

    Nutrition

    Calories: 228kcal | Carbohydrates: 23g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 949mg | Potassium: 189mg | Fiber: 1g | Sugar: 7g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    Pin
    Share
    « Blackberry Crisp
    Bacon Ranch Potato Salad »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Brandy

      June 27, 2022 at 7:44 pm

      5 stars
      Made this as an appetizer over the weekend. It was easy to make and so delicious. Everyone really enjoyed this coconut shrimp!

      Reply
      • Kristen Chidsey

        June 28, 2022 at 6:45 am

        Awesome! I love hearing that everyone enjoyed it!

        Reply
    2. Katherine

      June 18, 2022 at 8:45 am

      5 stars
      This is just perfect! Such a tasty way to eat shrimp. Yum!

      Reply
    3. Diana

      June 14, 2022 at 9:16 pm

      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?

      Reply
      • Kristen Chidsey

        June 15, 2022 at 7:02 am

        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.

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM