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Coconut shrimp is always a restaurant favorite, but this simple recipe couldn’t be easier for delicious baked coconut shrimp at home!
There’s just something about coconut shrimp that immediately reminds me of beaches, tropical weather, and vacation. I guess that’s because whenever we would take summer vacations as a family throughout my childhood, you could depend on my sister and me ordering coconut shrimp repeatedly throughout our trips.
We were dependable that way.
Daddy would order fish, Mama would order boiled shrimp, and Wendy and I would try our best to find something new on the menu but would always defer to our favorite. Every time.
When I learned to make coconut shrimp at home, I believe the skies opened up and the angels sang because I’d finally recreated this childhood favorite that was even better than that I’d had on those beach vacations growing up. It didn’t hurt that they were baked instead of deep-fried and ready in 20 minutes either.
Here’s my Baked Coconut Shrimp recipe. If you love coconut shrimp like I do, you are going to want to make these soon!
Baked Coconut Shrimp Recipe
- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1/4 teaspoon smoked paprika
- pinch chili powder
- pinch red pepper
- 1/2 cup panko
- 3 tablespoons all-purpose flour
- 1 cup sweetened shredded coconut
- 2 egg whites lightly beaten
- Red Chili Sauce for dipping
- Preheat oven to 400º F. Prepare a parchment lined rimmed baking sheet and set aside.
- Dry the shrimp with paper towels until they are completely dry. Arrange them on additional paper towels. Stir together salt, pepper, paprika, chili powder, and red pepper flakes and sprinkle on top of shrimp.
- Stir together panko, flour and coconut in a shallow dish.
- Dip shrimp into egg whites and then into the panko mixture, pressing the coating onto the shrimp gently to make sure it adheres. Place coated shrimp onto the rimmed baking sheet as you prepare the other shrimp.
- Spray coated shrimp lightly with cooking spray and then place in the oven to bake until shrimp turn light pink and the panko and coconut are lightly toasted, about 10 minutes.
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from the Add a Pinch recipe archives, originally published 2013.
I’m assuming that you’re using a Thai Chili sauce for the dip