Baked Coconut Shrimp Recipe

Baked Coconut Shrimp Recipe

Photos of Baked Coconut Shrimp Recipe

How To Make Baked Coconut Shrimp

This coconut shrimp recipe will give you a taste of the tropics right at your home. It’s crispy with just the right amount of spice and sweetness.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 1lbshrimplarge, peeled & deveined
  • 2eggsbeaten
  • ½cupcornstarch
  • ½tspsalt
  • tspcayenne pepper
  • 1cupsweetened flaked coconut
  • 1cuppanko bread crumbs

For Chili Dip:

  • ½cupapricot jamor orange marmalade
  • 2tspDijon mustard
  • 1tspsambal oelekor sriracha


  1. Preheat oven to 425 degrees F.

  2. Combine cornstarch, salt, and cayenne pepper in a small bowl. Place beaten egg in a separate bowl.

  3. Place coconut in a food processor and pulse to create a finer texture. Mix with bread crumbs.

  4. Dredge shrimp in cornstarch mixture, dip in egg, and dip into the coconut mixture, pressing to adhere. Spray with cooking spray.

  5. Place shrimp on a parchment-lined pan and bake for 8 minutes.

  6. Flip shrimp and bake for an additional 5 to 10 minutes or until cooked through. Broil for 1 minute if desired.

  7. Serve warm with sweet chili dip below.

Chili Dip:

  1. Melt 1/2 cup apricot jam (or orange marmalade) in a small pan.

  2. Whisk in 2 teaspoons dijon and 1 teaspoon sambal oelek or sriracha.


  • Calories: 420.25kcal
  • Fat: 9.80g
  • Saturated Fat: 6.59g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 1.34g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 63.28g
  • Fiber: 2.97g
  • Sugar: 25.78g
  • Protein: 20.65g
  • Cholesterol: 222.86mg
  • Sodium: 807.74mg
  • Calcium: 114.31mg
  • Potassium: 272.06mg
  • Iron: 1.42mg
  • Vitamin A: 105.15µg
  • Vitamin C: 4.05mg
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