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These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy, served with a dipping sauce, this one is a winner!
These baked coconut shrimp are one of my favorite things to serve when we have guests. They’re golden, crispy, crunchy and the first thing to go when I pull them out of the oven!
I double, triple and quadruple this recipe and because they are baked in the oven, I can make several sheets of them and bake them as we need them during a party.
There’s just something about a pile of appetizers on platter than makes people want to dig in, right?
Anytime we are out to eat and these are on the menu, my husband and sons grab a couple of orders immediately.
The ones they usually eat are deep-fried, and crunchy and I thought there has to be a way to make these at home without using a deep fryer. This is mainly because I don’t have a deep fryer, but also because I wanted to try my hand at making these healthier.
If it’s just us, I will sometimes use smaller shrimp and thread them on skewers and bake. It’s meat on sticks, and there really needs to be more of that, right?
I just like having an easy (and fast to cook) appetizer or light lunch to serve the family.
Is coconut shrimp healthy?
Well, relatively. If you are comparing oven-baked shrimp to being fried in a deep fryer, obviously baked is going to be better for you!
Why this recipe works
- Easy. A simple flour, egg, breadcrumb action then they are thrown in the oven and baked. No deep frying!
- Homemade. These are fresh, not frozen! They get crispy and yummy, and remain juicy on the inside.
- Scaleable. You can double, triple, quadruple this recipe and bake them all at one time for big parties, or keep it simple and make just enough for your family.
Kylee’s Notes & FAQs
These can also be cooked in a skillet and pan-fried in a little oil if you prefer!
About the ingredients
- Panko breadcrumbs are important here, they’re a Japanese style breadcrumb that is super crispy when cooked. They add the crunch (along with the coconut).
- I use unsweetened coconut for this recipe.
- Smaller shrimp are awesome too – they are good if you cook them on skewers.
- You could just use egg white vs the whole egg if you prefer.
Flavor changes:
- If you like the spicy/sweet flavor combination, add a little cajun spice to the flour.
- Garlic powder, onion powder, salt and pepper is a good way to season the shrimp for a real savory boost.
How do you know when shrimp are cooked?
Shrimp are cooked when they turn pink and the meat is opaque.
What to serve with coconut shrimp
Serve with cocktail sauce, tartare sauce, sweet chili sauce mixed with some orange marmalade, or simply dip in some melted butter.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
Get prepped:
Preheat oven to 375 degrees F.
In a shallow bowl (a pie plate is perfect), combine 1/2 cup of all-purpose flour and salt (see notes for other seasoning suggestions).
In another small bowl, whisk eggs together with the milk.
In a third bowl, combine panko bread crumbs and shredded coconut.
Bread the shrimp
Coat the raw shrimp in the flour mixture first, then dip into the egg mixture turning until it is well coated.
Finally, in the third bowl, cover the shrimp with the panko and shredded coconut mixture, spooning over the shrimp and pressing it to coat.
Place coated shrimp on in a lightly sprayed baking sheet, or use a rack over a baking sheet.
Repeat with remaining shrimp.
Let’s cook!
Drizzle shrimp with the melted butter (you could use cooking spray).
Bake for 30-35 minutes until shrimp are golden and the meat is pink and firm.
More delicious appetizers:
Hot Spinach Artichoke Dip. A warm skillet full of delicious, Hot Spinach Artichoke Dip, surrounded by baked-in-the-skillet chewy bread – perfect for sharing!
Jalapeno Popper Cheese Ball. This is a great make-ahead appetizer!
Baked Southwestern Egg Rolls. Sweet corn, black beans, spinach and cilantro. These are as tasty as they sound!
Baked Chicken Taquitos – baked in the oven, not fried – easy to make, super delicious, and freezer friendly.
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Easy Baked Coconut Shrimp
Suggested Equipment
Ingredients
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 large egg
- 2 Tbs milk
- 1 cup panko breadcrumbs
- 1 cup shredded coconut
- 1 pound jumbo shrimp about 20 shrimp
- 1/3 cup melted butter
Instructions
- Preheat oven to 375 degrees F.
- In a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs with milk. In a third shallow bowl, combine panko crumbs and coconut.
- Coat shrimp in the first bowl, with the flour mixture, then dip the shrimp into the second bowl, with the egg mixture, until it is well coated.
- Finally, in the third bowl, cover the shrimp with the panko and coconut mixture, spooning over the shrimp and pressing it to coat.
- Place coated shrimp in a lightly sprayed cookie sheet or baking pan.
- Once all the shrimp have been dipped and placed in a pan, evenly drizzle shrimp with the melted butter.
- Bake for 30-35 minutes until shrimp are pink and firm.
Tips & Notes:
- Panko breadcrumbs are important here, they’re a Japanese style breadcrumb that is super crispy when cooked. They add the crunch (along with the coconut).
- I use unsweetened coconut for this recipe.
- Smaller shrimp are awesome too – they are good if you cook them on skewers.
- You could just use egg white vs the whole egg if you prefer.
- If you like the spicy/sweet flavor combination, add a little cajun spice to the flour.
- Garlic powder, onion powder, salt and pepper is a good way to season the shrimp for a real savory boost.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
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