This Baked Coconut Shrimp is such a delicious and easy appetizer! Fresh shrimp are coated in coconut and panko breadcrumbs and are baked in the oven so that they get wonderfully crispy without the need for deep frying. Simple to make with basic ingredients.
Coconut shrimp are one of my favorite appetizers to get when we eat out, so I just had to recreate them at home! They are so wonderfully juicy and crunchy and I love the hit of sweetness from the coconut.
These are great to serve up by themselves with your favorite dips, and if you are looking for more of a feast, they are great to serve alongside my Spicy Baked Zucchini Fries and Crispy Baked Potato Skins.
Why This Baked Coconut Shrimp Is So Good!
- Oven baked: Usually coconut shrimp is deep fried, but I opted to oven bake them for ease, not to mention health! They still come out wonderfully crispy!
- Juicy: These shrimp are cooked so perfectly! I hate it when overcooked shrimp become rubbery, but these have just the most perfect texture.
- Easy: It’s so easy to make a big batch of these shrimp, perfect if you are planning to entertain.
How To Make Baked Coconut Shrimp
Be sure to scroll down for the full recipe!
Place the shrimp in a bowl, the panko mixture another.
Add the whisked eggs in one bowl and the flour mixture in the other
Dip the shrimp, oe at a time into the flour, then eggs, then panko.
Place the coated shrimp on a sheet pan lined with parchment or a non-stick cooking mat.
Spray the shrimp on both sides with coconut oil and bake in a pre-heated oven.
Recipe Tips and Notes
- Take care not to overcook the shrimp. They only need to bake for 10 minutes. If you cook them longer than this they can become chewy.
- You can serve them with your favorite dips. I like to use sweet chili, but mayo or sriracha will also work well.
- Line your baking sheet with parchment or use a non stick mat. Otherwise the shrimp will get stuck to the tray and the breading will come off.
- I prefer to keep the tails on the shrimp, but you can remove them if you prefer.
Frequently Asked Questions
Can you use frozen shrimp?
I like to use fresh shrimp, but you can use frozen if that’s what you have, just be sure to defrost them fully before breading them. As with fresh shrimp, be sure to remove the shell and devein them.
Can you make them ahead of time?
These baked coconut shrimp are best served straight out of the oven, but you can prep them a few hours ahead of time. Bread the shrimp and keep them covered on a baking sheet in the fridge. You then just need to pop them in the oven when you are ready to serve.
What’s the best way to dredge them?
Dredging shrimp (and all foods for that matter!) in egg, flour and breadcrumbs can get messy quickly with lumps of flour clinging to you hands!
To limit the mess and to make the process quicker, try to keep one hand dry and one hand wet. One hand should be moving the shrimp out of the egg and another one out of the flour and breadcrumbs. You can also use a couple of spoons if you prefer to keep your hands clean.
More Shrimp Recipes
- Shrimp Fajita Pasta Salad
- Creamy Cajun Shrimp Pasta
- Shrimp Salad
- Shrimp Taco Meal Prep
- Teriyaki Shrimps
I hope you enjoy all the recipes I share with you including this delicious and easy recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Crunchy Baked Coconut Shrimp
Ingredients
- 2 lbs jumbo shrimps raw, peeled and patted dry
- 1 coconut oil spray
- 3 large eggs whisked
Panko mix
- 1 cup panko crumbs
- 2/3 cup shredded coconut flakes dry
Flour mix
- 1 cup flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Preheat the oven to 425 degrees F.
- Get 4 bowls. Place the shrimp in one, the panko mixture in one, the whisked eggs in one and the flour mixture in the other
- Start by dipping the shrimp into the flour mixture, then eggs, and lastly into the panko crumbs mix.
- Line a sheet pan with parchment paper or non-stick foil or baking mat. Place the shrimps on the sheet pan at least 1 inch apart.
- Generously spray the shrimp pieces on both sides with the coconut oil spray and then bake in the pre-heated 425 degree oven for 10 minutes.
- Remove and transfer onto a dish and serve with some sweet and chili sauce.
Notes
- Take care not to overcook the shrimp. They only need to bake for 10 minutes. If you cook them longer than this they can become chewy.
- You can serve them with your favorite dips. I like to use sweet chili, but mayo or sriracha will also work well.
- Line your baking sheet with parchment or use a non stick mat. Otherwise the shrimp will get stuck to the tray and the breading will come off.
- I prefer to keep the tails on the shrimp, but you can remove them if you prefer.
Crispy and yummy