Crispy, flavorful, and irresistibly golden, these baked coconut shrimp make a perfect appetizer or light dinner.
Packed with high-quality protein from shrimp and fiber from unsweetened coconut and panko, they offer a nutritious twist on a classic favorite.
Quick to prepare, low in saturated fat, and easy to bake, this recipe is ideal for everyday cooking and satisfying cravings.
Easy Baked Coconut Shrimp
Equipment
- 3 shallow bowls
- Baking sheet or cookie sheet (1)
- Whisk (1)
- Spoon (1)
- Measuring cups and spoons – as needed
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1 cup shredded unsweetened coconut
- 1 pound large shrimp peeled and deveined
- ⅓ cup unsalted butter melted
Instructions
- Preheat Your Oven Perfectly: tart by setting your oven to 425°F (220°C) to ensure it reaches the right temperature while you prep your shrimp. A hot oven is key for achieving a golden, crispy coating without overcooking the shrimp inside. Lightly grease or spray your baking sheet with non-stick cooking spray so the shrimp won’t stick during baking.
- Prepare the Flour Coating: In a shallow bowl, combine ½ cup all-purpose flour with 1 teaspoon salt. This simple mixture will help the egg wash adhere better to the shrimp, forming a base layer that ensures the final coating sticks perfectly and cooks evenly. Stir the flour and salt together so the seasoning is distributed uniformly.
- Whisk the Egg Mixture: In a separate shallow bowl, crack 1 large egg and add 2 tablespoons of milk. Whisk thoroughly until the mixture is smooth and slightly frothy. This egg wash will act as a glue, binding the panko and coconut to the shrimp, creating that irresistible crunchy exterior.
- Combine Panko and Coconut: In a third shallow bowl, mix 1 cup panko breadcrumbs with 1 cup shredded unsweetened coconut. The panko provides extra crispiness, while the coconut adds a subtle, natural sweetness and texture. Stir them together evenly, making sure the coconut is distributed throughout the panko for consistent crunch.
- Coat the Shrimp with Flour: Take each shrimp and lightly dredge it in the seasoned flour mixture, making sure it is coated on all sides. Shake off any excess flour. This step ensures the egg mixture will cling properly in the next step, preventing bare spots and helping the coating adhere firmly during baking.
- Dip Shrimp in Egg Mixture: Next, immerse the floured shrimp into the egg and milk mixture. Turn it gently to ensure every surface is covered. The egg wash will help the panko-coconut layer stick, giving the shrimp that signature golden, crunchy finish.
- Apply the Panko and Coconut Coating: Transfer the shrimp to the bowl with panko and coconut mixture. Using your fingers or a spoon, press the coating firmly onto each shrimp. Make sure the coating covers all sides evenly, with extra attention to the tails and edges. A good, even coating is crucial for maximum crunch and visual appeal.
- Arrange Shrimp on Baking Sheet: Place the coated shrimp in a single layer on the prepared baking sheet. Make sure the shrimp aren’t touching; this allows hot air to circulate evenly around each shrimp, ensuring consistent browning and crispiness on all sides.
- Drizzle Melted Butter Evenly: Evenly drizzle ⅓ cup of melted butter over the top of all shrimp. This adds richness, promotes browning, and helps the coconut and panko develop a golden, crunchy texture. You can use a spoon or small brush to ensure the butter is distributed uniformly without pooling.
- Bake Until Perfectly Golden: Place the baking sheet in the preheated oven and bake for 10–15 minutes. Halfway through, check the shrimp; they should be pink and opaque, with a golden coating. Cooking times may vary slightly depending on the size of your shrimp, so keep a close eye to avoid overcooking.
- Serve Hot with Dipping Sauce: Remove the shrimp from the oven and let them rest for a minute or two. Serve immediately with your choice of dipping sauces such as cocktail sauce, tartar sauce, sweet chili sauce, or melted butter. The shrimp are best enjoyed hot for the ultimate crispiness and flavor.
- Optional Variations and Tips: For extra flavor, add a pinch of garlic powder, onion powder, or Cajun seasoning to the flour mixture. Smaller shrimp can be threaded on skewers for easy serving. This recipe can also be adapted for air-frying at 350°F for 10–12 minutes, flipping halfway, or pan-frying in a little oil for a golden crust.
Notes
- For the crispiest shrimp, use panko breadcrumbs and unsweetened shredded coconut. They create a crunchy, golden coating without excess oil.
- Large shrimp are ideal, but medium shrimp also work well; smaller shrimp may cook faster, so adjust baking time accordingly.
- Unsalted butter is recommended to control salt levels, but you can use salted if preferred.
- Egg wash can be made with just the egg white for a lighter coating.
- This recipe is versatile and can be baked, air-fried, or lightly pan-fried depending on your preference.
Chef’s Secrets for Perfect Shrimp
Achieving perfectly baked coconut shrimp comes down to layering and attention to detail.
Lightly dredging shrimp in seasoned flour ensures the egg wash adheres evenly, while pressing the panko-coconut mixture firmly onto the shrimp prevents bare spots and promotes consistent crunch.
Using a hot oven and drizzling melted butter over the top enhances browning and flavor.
For an extra touch, consider adding subtle spices such as paprika, garlic powder, or a pinch of cayenne to the flour mix to elevate the flavor without overwhelming the natural sweetness of the coconut.
Serving Suggestions to Impress Guests
These golden coconut shrimp pair beautifully with a variety of dipping sauces.
Classic cocktail sauce, sweet chili-orange sauce, or creamy tartar sauce complement the natural sweetness of the coconut.
Serve them over a bed of fresh salad greens or alongside roasted vegetables for a light meal.
For casual entertaining, skewering smaller shrimp and arranging them on a platter with garnishes like lime wedges or chopped herbs makes for a stunning presentation.
These shrimp also work well as a fun appetizer for parties or as a protein-rich addition to lunch bowls.
Storage Tips for Maintaining Crispiness
Baked coconut shrimp are best enjoyed immediately while the coating is crisp.
If storing leftovers, place cooled shrimp in an airtight container in the refrigerator for up to 2 days.
To reheat and preserve crispiness, bake them in a preheated oven at 350°F (175°C) for 5–7 minutes rather than microwaving.
For longer storage, shrimp can be frozen in a single layer on a baking sheet, then transferred to a freezer-safe bag.
Reheat directly from frozen in the oven for the best texture.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but ensure they are fully thawed and patted dry.
Excess moisture can prevent the coating from adhering and may make the shrimp soggy.
2. Is it possible to make this recipe dairy-free?
Absolutely. Substitute the butter with a plant-based butter or neutral oil, and use a non-dairy milk for the egg wash.
The shrimp will remain crispy and flavorful.
3. Can I add more spices to the coating?
Yes! The recipe is versatile. Try paprika, cayenne, garlic powder, or onion powder in the flour mixture for added depth of flavor.
Adjust the quantity according to your taste preference.
4. How can I make shrimp extra crunchy?
Using panko breadcrumbs, pressing the coating firmly, and drizzling melted butter over the shrimp before baking ensures maximum crunch.
Baking at a high temperature and avoiding overcrowding on the pan also helps.
5. What is the best dipping sauce for coconut shrimp?
Sweet sauces like sweet chili or orange marmalade mixed with a little chili sauce highlight the coconut’s natural sweetness.
Creamy options like tartar sauce or a simple melted butter dip complement the savory notes of the shrimp.
