Baked Coconut Shrimp

You might not have known you needed a baked coconut shrimp recipe, but I’m here to tell you: you need a baked coconut shrimp recipe, and it’s right here.

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Baked coconut shrimp

Coconut shrimp is most likely what you think it is (unless you think it’s shrimp the size of a coconut, in which case… I’m sorry to disappoint): it’s a way of preparing shrimp where coconut has a starring role.

There are a few ways to prepare this dish, and all are pretty delicious (frying is probably most popular). However, this baked coconut shrimp recipe skips the complexity (and added fat) of nailing a perfect golden brown fry. Best of all, though, it doesn’t skimp on flavor.

Baked coconut shrimp recipe

This baked coconut shrimp recipe is just about the simplest way to a coconut shrimp dish. It’s not quite PB&J levels of simplicity, but it might be the next easiest thing. Check out these ingredients:

Coconut shrimp ingredients

• large raw shrimp
• coconut flakes (sweetened)
• bread crumbs
• flour
• eggs
• salt
• pepper
• garlic powder
• paprika

How do you make coconut shrimp from scratch?

• Gather all ingredients.
• Preheat the oven to 425.
• Cover a large baking sheet with a piece of tin foil and grease with a cooking spray.
• In a small bowl, mix together the flour and salt, pepper, paprika, and garlic powder.
• In a second bowl, add the eggs. Use a fork to beat well.
• In a third bowl, mix together the coconut flakes and bread crumbs.
• Following an assembly line procedure, dip each piece of shrimp into the flour mixture bowl, then the beaten egg bowl, and then the coconut flakes bowl. Place coated shrimp on the baking sheet.
• Repeat the process until all shrimp are coated.
• Bake the shrimp at 425 for 10-12 minutes, until slightly brown and crispy.
• Let cool and then enjoy!
• Serve with rice, a sweet chili dipping sauce, or whatever you want.

How to store coconut shrimp

I promise you there’s a Tupperware container of these sitting in my fridge RIGHT NOW (whenever you’re reading this). The cooked shrimp lasts about 3 days in the refrigerator.

How to reheat coconut shrimp

Microwave works just fine for these, but an oven reheat might preserve the crispiness a bit better.

What goes with this Baked coconut shrimp recipe?

Most people expect some kind of dipping sauce when eating a stand-alone shrimp dish. I think a sweet chili recipe would be pretty perfect for this (maybe I’ll develop one!). As for sides, rice is a pretty automatic pairing, though these could be awesome on a salad as well.

is this baked coconut shrimp recipe healthy?

Especially considering the almost treat-like status of coconut shrimp, this recipe is absolutely healthy for me! As always, it’s important to consider your nutritional needs and goals when thinking about what to include in your plan.

How many calories are in coconut shrimp?

This coconut shrimp has 255 kcal per serving, as well as 23g of carbs, 21g of protein, and 9g of fat.

Looking for more easy dinner recipes?

Try one of these popular easy dinner recipes:

• Chipotle Lime Turkey Burgers
• Fish Taco Bowls
• Greek Lemon Chicken Skewers with Tzatziki Dip

Can I have the recipe?

If you try this recipe and love it, please rate it and me know your thoughts! I hope you enjoy these baked coconut shrimp!

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5 from 11 votes

Baked Coconut Shrimp

You might not have known you needed a baked coconut shrimp recipe, but I’m here to tell you: you need a baked coconut shrimp recipe, and it’s right here.

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: American

Keyword: baked shrimp, coconut shrimp

Servings: 4

Calories: 255kcal

Author: Jordan Smith

Equipment

• oven
• baking sheet

Ingredients

• 1 lb large raw shrimp peeled & deveined
• ½ cup coconut flakes sweetened
• ½ cup bread crumbs
• ¼ cup flour
• 2 eggs
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp paprika

Instructions

• Gather all ingredients.
• Preheat the oven to 425.
• Cover a large baking sheet with a piece of tin foil and grease with a cooking spray.
• In a small bowl, mix together the flour and salt, pepper, paprika, and garlic powder.
• In a second bowl, add the eggs. Use a fork to beat well.
• In a third bowl, mix together the coconut flakes and bread crumbs.
• Following an assembly line procedure, dip each piece of shrimp into the flour mixture bowl, then the beaten egg bowl, and then the coconut flakes bowl. Place coated shrimp on the baking sheet.
• Repeat the process until all shrimp are coated.
• Bake the shrimp at 425 for 10-12 minutes, until slightly brown and crispy.
• Let cool and then enjoy!
• Serve with rice, a sweet chili dipping sauce, or whatever you want.

Notes

This recipe makes about 44 large shrimp (or four servings of about 11 shrimp or about 5 ounces).  

Nutrition

Calories: 255kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g

Use This Recipe in a Meal Plan