Baked Coconut Shrimp Recipe
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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
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground 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
- chili sauce, for dipping
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
from the Add a Pinch recipe archives, originally published 2013.
This has been my favorite way to eat shrimp since forever! Another thing we have in common, my friend…hope you and your family had a wonderful, wonderful Thanksgiving. xo
The list just keeps longer and longer, doesn’t it?! Kate, you and your family have been in my thoughts and prayers! Thinking of you, my friend! xo
Robyn, your recipe details indicate chili powder is in the mix; however there is no amount specified in the list of ingredients.
Looks like a tasty addition to a meal or for snacking during the big game.
Hi Eric,
I’m so sorry I missed that in the ingredients listing. I’ve updated to include the pinch of chili powder in the ingredients listing. I hope you enjoy them. They are definitely great for a meal or snacking – or both! 🙂
I’m a bit confused. The recipe doesn’t mention chili powder yet the instructions include it. How much? Also, the recipe includes ‘red pepper’. Does that mean ‘cayenne’? I would love to make this and want it to be as good as those pictures look. Thanks for your assistance.
Hi Barry,
Thanks so much for catching that! I’ve updated the recipe to list the pinch of chili powder that I missed in the ingredients listing. I hope you enjoy this shrimp as much as we do! xo
I like it, so much better than frying.
Oh my! These shrimp look to die for!!!
What kind of cocktail sauce do you make for your wonderful shrimp?
For those of us who have never had coconut shrimp – and since I can find no mention of it in your blog or recipe – what do you use for dipping sauce? (This just looks like a MUST MAKE!!
Well hello lover. That first shrimp is seriously calling for me right this minute! Gosh this looks too good.
In my 20’s my job required me to take customers out to lunch every day. One of my favorite restaurants had a killer coconut shrimp. I ate it…often. Of course that was a long time ago, I wasn’t sitting on my butt half the day teaching my kids, I went to the gym for a couple hours every day after work, etc. I’m sure that many calories that often would take it’s toll on me.
Looks yummy though.
I’ve somehow never made coconut shrimp, and I WILL be making this. Looks simple and fabulous. Thanks Robyn!