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Crispy golden shrimp on a small wooden plate with a creamy dip in the middle and one shrimp dipped into it.

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Baked Coconut Shrimp

Recipe by Veronika Sykorova

These Baked Coconut Shrimp are baked in the oven, not fried, but just as crispy and delicious! The shrimp are coated with both breadcrumbs and shredded coconut, and you can serve them as an appetizer with bang bang sauce or for dinner with rice and a quick salad!

  • Total Time33 minutes
  • Yield4-6 1x
  • DietPescatarian

Ingredients

Units Scale
  • 1/2 cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
  • 1 1/2 tsp paprika powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp fine sea salt
  • 2 large eggs
  • 1/2 cup shredded coconut flakes (raw and unsweetened)
  • 1/2 cup breadcrumbs (classic, gluten-free, or panko)
  • 1 lb shrimp, peeled and deveined (I use 26-30 pieces per pound)
  • Cooking oil in a spray (I like avocado oil spray, sub any cooking oil)

Instructions

  1. Preheat your oven to 425°F and prepare a large rimmed baking sheet lined with parchment paper or if it's non-stick, just spray it with cooking oil instead (see notes).
  2. Prepare three shallow bowls.
  3. To the first one, add all-purpose flour, paprika powder, garlic powder, and fine sea salt, and whisk to combine. To the second, add 2 eggs and whisk well. And to the third, add shredded coconut flakes and breadcrumbs, and combine.
  4. Pat your shrimp dry with a paper towel. The dryer they are, the better the coating will stick.
  5. Coat the shrimp in the flour first, then the egg, and lastly with the coconut breadcrumb mixture, pressing it on gently with your fingers to make sure it sticks. I do 3-4 at a time and use forks.
  6. Repeat with the rest of the shrimp, placing them all on your prepared baking sheet as you go in a single layer.
  7. Spray the shrimp evenly with cooking oil and bake in the preheated oven for 10 minutes.
  8. Carefully flip each shrimp, and bake for another 5-8 minutes. They should be slightly golden brown but not burnt.
  9. Serve with your favorite sauce (see notes) as an appetizer or over rice for dinner and enjoy!

Notes

The parchment paper is optional if your pan is non-stick. The shrimp do get more golden and caramelized without parchment paper, but I like to use it to really make sure they don’t stick. If you don’t use it, I recommend spraying or brushing it with the same cooking oil you’ll spray on the shrimp later. Use a baking sheet with an oven-safe wire rack to get them extra crispy on the bottom.

Shrimp tails: I like leaving the tails on if I serve them as an appetizer or a dinner, where you can easily pull them off, but I recommend removing them if you're adding them to tacos or any wraps.

Storing: Store any leftover shrimp in an airtight container in the fridge for 1-2 days.

Reheating: Reheat the shrimp on a small baking sheet in a preheated oven at 350°F for 5-10 minutes to crisp them up again.

Serving: Serve them with a dip like Bang Bang Sauce, Boom Boom Sauce, Spicy Sriracha Mayo, or for dinner with Coconut Lime Rice and Cucumber Mango Salad. Also delicious in tacos and burritos! 

  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/baked-coconut-shrimp/