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Baked Coconut Shrimp Recipe

Baked Coconut Shrimp

Baked Coconut Shrimp is a healthier and easy alternative to the fried version. This recipe delivers crispy, coconutty shrimp with a delicious dipping sauce.

Hello friend! Get ready for a tropical taste adventure with this Baked Coconut Shrimp recipe. This dish brings together the sweetness of coconut and the savory taste of shrimp in a crispy, oven-baked delight.

It’s a healthier alternative to the usual fried shrimp, but just as satisfying.

So, let’s get started and whip up this tasty treat!

Utensils You Need:

Gather these simple tools to prepare this dish:

  1. Three shallow bowls
  2. Baking sheet
  3. Parchment paper

The Recipe

Baked Coconut Shrimp

Baked Coconut Shrimp

This baked coconut shrimp recipe features succulent shrimp coated in a crispy coconut breading and served with a sweet chili dipping sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4 servings
Calories 250 kcal


  • ¼ pound large shrimp, peeled and deveined
  • ½ cup all-purpose flour (or gluten-free flour)
  • ½ cup unsweetened shredded coconut
  • ¼ cup panko breadcrumbs
  • 1 egg, beaten
  • ¼ cup milk
  • Salt and pepper to taste

For the sweet chili dipping sauce:

  • ¼ cup sweet chili sauce
  • 1 tablespoon lime juice
  • ¼ teaspoon red pepper flakes (optional)


  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  • Set up three shallow bowls: one with flour, one with beaten egg and milk, and one with the coconut-panko mixture (combine shredded coconut and panko breadcrumbs).
  • Season the shrimp with salt and pepper.
  • Dip each shrimp in flour, then egg mixture, and finally in the coconut-panko mixture.
  • Place the coated shrimp on the prepared baking sheet.
  • Lightly spray the shrimp with cooking spray.
  • Bake for 12-15 minutes, or until golden brown and cooked through.
  • While the shrimp bakes, whisk together the ingredients for the sweet chili dipping sauce.
  • Serve the baked coconut shrimp warm with the dipping sauce.


You can use sweetened shredded coconut for a sweeter flavor.
For a spicier dish, add a pinch of cayenne pepper to the coconut-panko mixture.
Make sure the shrimp are cooked through; they should be opaque and pink.
Keyword appetizer, baked shrimp, coconut shrimp, easy, Gluten-Free, healthy, seafood

Cook method: Baking

Season: All seasons

Alternative Ingredients:

If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:

All-purpose flourAlmond flour or cornstarch
Panko breadcrumbsRegular breadcrumbs or crushed crackers
Sweet chili sauceApricot jam mixed with a pinch of chili powder

What to Serve with Baked Coconut Shrimp:

You can pair this delicious Baked Coconut Shrimp with the following:

  • Steamed rice or quinoa.
  • A simple salad.
  • Mango salsa.
  • Pineapple chunks.

Frequently Asked Questions:

Can I fry the shrimp instead of baking them?

Yes, you can fry the shrimp in oil until golden brown. However, baking is a healthier option and still yields a crispy result.

Can I use frozen shrimp?

Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before coating.

Can I make the sweet chili sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator.

Can I use a different type of breading?

Feel free to experiment with different breading options, such as crushed pretzels, cornflakes, or almond flour.

How do I know when the shrimp are cooked?

The shrimp are cooked when they turn pink and opaque, and their flesh is firm. It’s that simple.

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