If you love shrimp then you are going to fall in love all over with this Baked Coconut Shrimp recipe and its fresh shrimp and coconut flavor paired with your favorite dipping sauce.
Crispy coconut shrimp with tasty shredded coconut mixture on the outside that is then cooked to perfection on a sheet pan in the oven for a healthy coconut shrimp main dish for you and your family.
Since you will be using raw shrimp for this recipe you will not need to worry about thawing steps for this easy baked coconut shrimp recipe and you will still get that perfectly crispy texture from the coconut coating sporting that slightly golden brown coloring.
For even more delicious recipes like this homemade coconut shrimp, give one of these a try!
- The Best Shrimp Scampi Recipe
- Easy Lemon Garlic Shrimp Recipe
- Olive Garden Shrimp Scampi Copycat Recipe (without Wine)
Ingredients used to make Baked Coconut Shrimp:
- Large shrimp raw, deveined, and peeled
- Cornstarch
- Salt
- Cayenne pepper
- Eggs Just use the egg whites
- Sweetened flaked coconut
How to make Baked Coconut Shrimp:
- Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
- Rinse and pat dry the peeled and deveined shrimp with a paper towel.
- In a small bowl mix the cornstarch, salt, and cayenne pepper.
- In another bowl beat the 3 egg whites until they are foamy.
- In a third bowl pour the 2 cups of coconut.
- Add shrimp one at a time, coating first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut.
- Place shrimp on the baking sheet in a single layer and repeat until you run out mixture. (I completely coated about 30 shrimp).
- Bake for 15-20 minutes, turning them over halfway through the cooking time until the shrimp is pink on the outside and the coconut is lightly browned.
Ways to change this crispy shrimp recipe:
If you are not sure that you are going to love this crispy baked coconut shrimp recipe, you can always switch out the coconut for a mixture of panko breadcrumbs with a little cayenne pepper.
You will still get that tasty crunch, and using a panko mixture will keep this recipe on the healthier side like the toasted coconut. The flavor profile will just be way different.
Dipping sauce to serve with the best coconut shrimp:
- Sweet chili sauce
- Orange marmalade glaze
- Thai chili sauce (for a spicy sauce option)
- Melted butter
What to serve with this succulent shrimp recipe:
- Italian Fresh Green Salad Recipe
- Parmesan Crusted Asparagus Recipe
- Slow Cooker Cheese Potatoes Recipe
- Roasted Balsamic Mushrooms and Vegetables
Other slow cooker recipes:
- The Best Shrimp Scampi
- Outback Steakhouse Copycat Coconut Shrimp
- Easy Lemon Garlic Shrimp
- Mango Chili Shrimp
- Chicken and Shrimp Carbonara
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Baked Coconut Shrimp Recipe
Ingredients
- 1 lb large shrimp, raw, deveined and peeled
- ⅓ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- 3 eggs, Just use the egg whites
- 2 cups sweetened flaked coconut
Equipment
Instructions
- Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
- Rinse and pat dry the peeled and deveined shrimp.
- In a small bowl mix the cornstarch, salt, and cayenne pepper.
- In another bowl beat the 3 egg whites until they are foamy.
- In a third bowl pour the 2 cups of coconut.
- Add shrimp one at a time, coating first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut.
- Place shrimp on the baking sheet and repeat until you run out mixture. (I completely coated about 30 shrimp).
- Bake for 15-20 minutes, turning them over halfway through the cooking time until the shrimp is pink on the outside and the coconut is lightly browned.
Notes
- Sweet chili sauce
- Orange marmalade glaze
- Thai chili sauce (for a spicy sauce option)
- Melted butter
Nutrition
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