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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.

a large oval dish with coconut shrimp and a side of dipping sauce  next to them
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This Baked 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’ve always loved coconut shrimp and hated that they were always fried, so I decided to bake them instead! Of course, you can also use the air fryer.

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!
a single coconut shrimp in a dipping sauce bowl next to more baked coconut shrimp in a dish.

Ingredients you’ll need

  • 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.
ingredients to make coconut shrimp, a bowl of raw shrimp, shredded coconut, and crumbs

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.

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 sub with almond meal.
hand holding a coconut shrimp in a dipping sauce bowl.

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

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. You can preheat your oven or toaster oven and reheat them for 5-7 minutes or until you feel like they are heated through and crispy.
a single coconut shrimp
in a dipping sauce bowl with more coconut shrimp next to the dipping sauce.

Can I Air fry them?

Yes. If you have an air fryer and you prefer to air fry them instead you definitely can. Preheat your air fryer to 360F. Spray the bottom of the air fryer and place the prepared coconut shrimp in the air fryer, Make sure you space them out. Then air fry for 10-12 minutes. Half way through, open the air fryer and toss the shrimp or shake the basket and continue cooking until crispy.

More shrimp recipes:

If you try this Baked Coconut Shrimp and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!

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4.89 from 9 votes

Crispy Baked Coconut Shrimps

By: Rena
Servings: 6
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
a dish with coconut shrimp next to a small bowl of dipping sauce
Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce

Ingredients

  • 1 Large Shrimp, 21-25 count, peeled and deveined with tails left on
  • ¼ Cup Whole Wheat , or gluten-free flour
  • ½ Tsp Kosher Salt
  • ½ Tsp Garlic Powder
  • ¼ Tsp Onion Powder
  • 2 Large Eggs, beaten with a fork
  • 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 Tbsp Apple cider vinegar
  • 1 Garlic Cloves, minced
  • 1 Tsp Chili Flakes, or to taste

Instructions

  • Whisk all the chili sauce ingredients in a small bowl. 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 shrimps 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 egg until frothy.
  • On a large plate, combine flour, garlic powder, onion powder, and salt; mix well and set aside.
  • In another shallow bowl, place shredded coconut and panko bread crumbs, mix well and set aside. Dredge the shrimps 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 spray and bake for about 12 minutes, or until crispy and lightly golden.
  • Serve the crispy shrimps 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.

Additional Info

Course: Appetizer, Main Course
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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4.89 from 9 votes (7 ratings without comment)

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Recipe Rating




10 Comments

  1. 5 stars
    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!