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This is a plate full of baked coconut shrimp. There are pieces of golden brown shrimp covered in toasted coconut. A hand is holding up a piece of 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 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: baked shrimp, coconut shrimp
Servings: 4
Calories: 255kcal
Author: Jordan Smith


  • oven
  • baking sheet


  • 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


  • 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.


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


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