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These Baked Coconut Shrimp are so crispy on the outside, tender and juicy on the inside, and easy to make. Perfect as an appetizer, meal, or salad topper.
If you love shrimp, you will also love my honey walnut shrimp and my kung pao shrimp recipe.
This Coconut Shrimp recipe serves up tender and crispy coconut shrimp made using raw shrimp, then coated with a coconut breading mixture and baked to perfection in the oven. I love Costco coconut shrimp and do not like the fact that they are deep-fried, so I decided to some myself and bake them instead! Of course, you can also use the air fryer to make these which I mention how you can do so further down below.
If you love shrimp, you may also like my Garlic Shrimp Spaghetti or my healthy shrimp scampi.
Why you’ll love this recipe
- Crispy good. Ditch all the grease that comes with fried coconut shrimp and make these perfectly juicy baked coconut shrimp.
- Amazing dipping sauce. These crunchy coated shrimps are dipped in a deliciously sweet and spicy dipping sauce, made with sugar-free apricot preserve, chili flakes, apple cider vinegar, and garlic. You will love this dipping sauce.
- Easy to make. Just 30 minutes to make them with a tasty dipping sauce that’s simple to whip up!
Ingredients you’ll need
These are just a list of ingredients you will need. Full measurements are listed further down below in the recipe card.
- Large Shrimp: Peeled and deveined with tails left on. You can use frozen.
- Whole Wheat Flour: Or you can use Gluten-Free Flour.
- Seasoning: Kosher salt, garlic powder, onion powder.
- Large Egg
- Sweetened Shredded Coconut:
- Panko Bread Crumbs
- Olive Oil: or you may also use avocado or coconut oil.
- Sweet Chili Sauce: Sugar-free apricot preserves, apple cider vinegar, garlic, chili flakes.
How to make coconut shrimp
- Make the sauce. Whisk all the chili sauce ingredients in a small bowl. Cover with plastic wrap and refrigerate until ready to use.
- Coat the shrimp. Peel and devein the shrimp with tails left on. Then, in three separate bowls, dredge the shrimp in the flour mix, then the egg mix, then the breadcrumb mix.
- Bake. Place the coated shrimp in the prepared baking tray and bake for about 12 minutes or until crispy and lightly golden.
- Serve the crispy shrimp with sweet chili sauce and lime wedges.
How to make it in an Air Fryer
- Preheat the air fryer to 400 degrees F (200 degrees C). Line the basket tray with parchment paper and spray with cooking spray.
- Add all the sauce ingredients in a bowl, whisk to combine and either set aside or refrigerate until ready to use.
- Peel and devein the shrimp with tails left on. Then, in three separate bowls, dredge the shrimp in the flour mix, then the egg mix, then the breadcrumb mix.
- Place the breaded shrimp in a single layer in the air fryer basket, spray again lightly with cooking spray, and air fry for about 3-4 minutes. Open the basket, flip the shrimp over to the other side, and continue to cook until golden brown for another 3-4 minutes.
- You may need to work in batches. Do not overcrowd the air fryer basket.
Recipe notes and tips
- Try adding some crushed pineapples or pineapple preserves to the sweet chili sauce for extra sweetness.
- For another flavor dimension, add some paprika to the seasoning mix.
- Adjust chili flakes to your level of heat.
- If you’re not a fan of coconut, that’s fine; these still taste great if you omit them. Just add another 1/2 cup of panko and skip the coconut.
- Mango chutney is another great dip with these baked coconut shrimp!
- Any flour would work. Oat flour, all-purpose, or gluten-free.
- Coconut-sweetened or unsweetened will be fine. We recommend shredded and not the flakes.
- Panko breadcrumbs for the extra crisp. But you can substitute it with almond flour.
Frequently Asked Questions
What is coconut shrimp made of?
Coconut shrimp is made of raw shrimp and a breading or coating that is made of flour, shredded coconut, possible herbs, and egg wash.
Do you eat the tail of coconut shrimp?
Some may argue that the tail of shrimp is edible, but I do not recommend it if you happen to eat it, though you should be fine.
What is coconut shrimp sauce made of?
Coconut shrimp sauce is usually made with a combination of sweet chili sauce and apricot preserves.
What to serve with coconut shrimp
- Salads– Like this Mango Bean Salad or this Avocado Cucumber Tomato Salad
- Hasselback Potatoes
- Roasted Cauliflower
- Cauliflower Mash
- Zucchini Corn Salad
- Sweet Potato Fries
Storing and reheating
- Storing: If you happen to have leftovers, store them in a container in the fridge for up to 3 days. You can freeze for up to 3 months in a freezer-safe bag or container.
- Reheating: There are two ways to reheat these. I always love using the microwave, especially if I am in a time crunch. Another way would be to use a toasted oven.
More shrimp recipes:
- Easy Shrimp Fajitas
- Cajun Shrimp and Sausage Skillet
- Shrimp Stuffed Avocado Recipe
- Creamy Wild Mushroom Pasta
- Shrimp Ceviche
- Creamy Tuscan Shrimp
- Shrimp Scampi Zoodles
Crispy Baked Coconut Shrimps
Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce
Equipment
- small bowl
- Sheet Pan
Ingredients
- 1 Large Shrimp, 21-25 count, peeled and deveined with tails left on
- ¼ Cup Whole Wheat , or gluten-free flour
- ½ teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 2 Large Eggs, beaten with a fork
- 1½ Cups Sweetened Shredded Coconut
- ½ Cup Panko Bread Crumbs
- Olive oil cooking spray
Ingredients for sweet chili sauce:
- ¼ Cup Sugar-free apricot preserves
- 1 tablespoon Apple cider vinegar
- 1 Garlic Cloves, minced
- 1 teaspoon Chili Flakes, or to taste
Instructions
- Whisk all the chili sauce ingredients in a small bowl (¼ Cup Sugar-free apricot preserves, 1 tablespoon Apple cider vinegar, 1 Garlic Cloves, and 1 teaspoon Chili Flakes ). Cover with plastic wrap and refrigerate until ready to use.
- Preheat the oven to 400F and line a large baking tray with parchment paper. Peel and devein the 1 Large Shrimp, 21-25 count, with tails left on.
- Wash thoroughly and pat the excess moisture with a paper towel. Now set up three dipping stations in a mixing bowl, whisk 2 Large Eggs until frothy.
- On a large plate, combine ¼ Cup Whole Wheat , ½ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, and ½ teaspoon Kosher Salt; mix well and set aside.
- In another shallow bowl, place 1½ Cups Sweetened Shredded Coconut and ½ Cup Panko Bread Crumbs , mix well, and set aside. Dredge the shrimp into the flour, shaking off any excess.
- Next holding the shrimp by the tail, dunk the shrimps into the beaten egg and then immediately into coconut and bread crumbs mixture, gently pat with your hands to coat well.
- Place the coated shrimp in the prepared baking tray with the Olive oil cooking spray and bake for about 12 minutes or until crispy and lightly golden.
- Serve the crispy shrimp with sweet chili sauce and lime wedges.
Video
Notes
Substitutes:
- Try adding some crushed pineapples or pineapple preserves to the sweet chili sauce for extra sweetness.
- For another flavor dimension, add some paprika to the seasoning mix.
- Adjust chili flakes to your level of heat.
- If you’re not a fan of coconut, that’s fine, these still taste great if you omit them. Just add another 1/2 cup of panko and skip the coconut.
- Mango chutney is another great dip with these baked coconut shrimp!
- Any flour would work. Oat flour, all-purpose, or gluten-free.
- Coconut – sweetened or unsweetened will be fine. We recommend shredded and not the flakes.
- Panko breadcrumbs for the extra crisp. But you can sub with an almond meal.
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 8gCholesterol: 63mgSodium: 326mgPotassium: 140mgFiber: 2gSugar: 14gVitamin A: 189IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!
Can this recipe be made with all purpose flour?
Yes. You can use any flour.
Do spray tray or shrimp or both?????
You can spray both is you like or just the shrimp. It shouldn’t stick
Awesome receipe!! This is the first time I’ve oven fried something that came out perfect & so crispy!! Family love it! This will definitely be in my weekly dinner rotation for sure!
perfect!
These were super delicious!! Very crispy and just the right amount of spice.
so glad you liked it. Thanks for the feedback
Would there be a time or temperature adjustment if using previously frozen cooked shrimp?
No. Just allow the shrimp to thaw out first. rinse and pat dry
What is the olive oil cooking spray for. I cannot see it in the recipe instructions
Hi. It is to spray the tray before you add the shrimp