baked coconut shrimp

Baked Coconut Shrimp that are truely CRISPY and crazy delicious. They're a healthy coconut shrimp recipe that is easy to make ahead and freezer-friendly. We like to serve these with a creamy mango dipping sauce.

Baked Coconut Shrimp with Mango Dipping Sauce

avocado oil, divided

tapioca starch (can sub cornstarch)

sea salt

coconut

eggs

shrimp

Cilantro,

Preheat your oven to 420 degrees. Line an 18&#215;13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.

In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.

Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.

Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.

This recipe is delicious! I love finding new ones to try, and to know it's a healthier version is great.
My husband and I don't always have time to cook, so when we do we always hope it turns out as good as it looks.

Love these! SO crunchy. Would never have thought I'd like baked shrimp this much. Will make these again for sure!

This recipe is spectacular! The sauce is perfect! I have one daughter who doesn’t like shrimp so I cut up a chicken breast into strips and followed the recipe for her. The rest of us enjoyed the shrimp. A very tasty, light recipe, I served it with a an Asian cabbage salad. 

Crispy, crunchy, sweet-and-savory, absolutely addictive—this easy baked coconut shrimp recipe is a keeper for sure. And a chili-honey dipping sauce pushes the whole thing into genius territory.

Baked Coconut Shrimp

lbs raw shrimp, skins removed, tails left on

eggs,

almond flour

salt

paprika

onion powder

garlic powder

tsp pepper

sweetened coconut (or unsweetened if doing Whole30)

tbsp honey

tsp chilli paste

Preheat oven to 425°F.Combine almond flour with salt, paprika, onion powder, garlic powder and pepper

Working with one shrimp at a time dip shrimp into the flour mixture until coated followed by the beaten eggs and then back into the flour mixture

Lastly dip the shrimp into the sweetened coconut, using your hands to make sure it sticks

On a parchment lined baking sheet, arrange prepared shrimp and bake on a center rack for 12 minutes

Serve immediately along with honey chili sauce

These are soooo good! I went ahead and butterflied the shrimp and I think it really made this recipe next level since it gave it more surface area for the coconut. I also used half regular and half almond flour. I will definitely be making these again soon!

These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!

Easy Baked Coconut Shrimp

lb 24 large raw shrimp, peeled and deviened (weight after peeled)

+ 1 tbsp shredded sweetened coconut

+ 1 tbsp panko crumbs (or gluten-free panko)

tbsp all purpose

non-stick spray (I used my misto)

apricot preserves (you can use sugar free if you wish)

tbsp rice wine vinegar

tsp crushed red pepper flakes

For the sauce, combine all the ingredients and place in a small bowl.

Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl.

Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

Oven Method:

Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.

Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.

Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.

Air Fryer Method:

These super easy baked coconut shrimp will deliver in a flavor so delicious they will be sure to be a favorite among all of your guests! They are golden and crispy and baked to perfection.

shrimp (about 25, peeled (tails left on), deveined)

panko breadcrumbs

all-purpose flour

paprika (optional)

Salt and black pepper

Pre-heat oven to 425F Grease a cookie sheet with oil and set aside.

Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.

Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp and then coat in the coconut/breadcrumb mixture, pressing to adhere.

Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

Baked Coconut Shrimp &ndash; EASIEST and BEST coconut shrimp with no deep-frying, no oil, no mess!! Bake in oven for 20 mins, delicious, healthy &amp; budget-friendly!!

Japanese panko or bread crumbs

lb. tiger prawn

egg, slightly beaten

mayonnaise

chili sauce

onion

celery

lemon juice

Mix the panko and coconut flakes in a...

Mix the panko and coconut flakes in a shallow bowl. Set aside. Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.

Heat up the oven to 400°F (207°C).

Pat dry the shrimp with paper towels and...

Pat dry the shrimp with paper towels and dip each shrimp into the beaten egg, and immediately roll the shrimp with the panko and coconut flakes. Shake off the excess. Dip the shrimp into the egg again, and roll the shrimp with the panko mixture for second coating. Make sure the shrimp is evenly covered with the panko and coconut flakes.

Place the shrimp on a cookie sheet lined...

Place the shrimp on a cookie sheet lined with parchment paper and bake in the middle rack for about 15 minutes, or until they turn light to golden brown. Serve immediately with the Spicy Tartar Sauce.

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Top 5 baked coconut shrimp recipes from across the web

The most viewed baked coconut shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Baked Coconut Shrimp

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The most viewed baked coconut shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine