Golden, crunchy, and kissed with coconut—this Baked Coconut Shrimp brings a splash of the tropics to your table. Each bite delivers a contrast of textures: a crisp, toasted coating with a tender, juicy center. It’s everything you want in a crowd-pleasing appetizer, minus the frying fuss. Whether you’re planning a laid-back dinner or serving guests something unexpected, this oven-baked dish offers restaurant-quality flavor straight from your kitchen.
Ingredient Breakdown
Shrimp selection: What size works best and how to prep them properly
Large shrimp or prawns—around 16 to a pound—are ideal here. They’re big enough to hold a substantial coating and stay juicy after baking. When preparing them, remove the shells but leave the tails on for better grip and presentation. Use kitchen shears to carefully slice along the back and extract the vein. Rinse them thoroughly and dry completely with paper towels to ensure the coating adheres well.
The coconut coating: Combining Panko and shredded coconut for maximum crunch
The magic lies in the coating. A blend of unsweetened shredded coconut and Panko breadcrumbs is lightly toasted in coconut oil until golden and aromatic. The coconut lends a slightly chewy texture and tropical flair, while the Panko offers a light, flaky crunch. This duo holds its own in the oven, giving you all the satisfying crispiness without frying.
Seasoning profile: Garlic, paprika, salt, and pepper for balanced flavor
Garlic powder and paprika bring warmth and subtle spice. Salt enhances every bite, and black pepper provides a soft heat that rounds everything out. These pantry staples come together to season the coating without overpowering the delicate flavor of the shrimp.
Building the dredging station: Flour, egg, and breadcrumb trio
To create a lasting, even coating, you’ll set up a classic three-step breading station: all-purpose flour for grip, beaten eggs for binding, and the toasted coconut breadcrumb mix for crunch. Each shrimp is dredged through the sequence, ensuring maximum adherence and a thick, textured crust.
Quick spicy mayo dip: The perfect creamy kick with two ingredients
Simple but effective—just mayonnaise and hot sauce. Mixed together, they form a velvety dipping sauce that contrasts beautifully with the crispy shrimp. You can adjust the heat level to your liking or swap in a different hot sauce to change the flavor profile.
Step-by-Step Preparation Guide
Toasting the coating: How to get that golden color and nutty aroma
Start by heating a shallow pan over medium heat and adding coconut oil, Panko breadcrumbs, and shredded coconut. Stir constantly for 3 to 4 minutes until the mixture is evenly toasted, turning a rich golden brown. This step enhances the flavor and ensures the coating turns ultra-crispy when baked.
Cleaning and prepping shrimp like a pro
Use kitchen shears to carefully cut through the shell along the back of each shrimp. Remove the vein, rinse off any residue, and pat dry thoroughly with paper towels. Moisture is the enemy of crispiness—so don’t skip the drying step.
The breading process: Tips for keeping the coating intact
Set up your dredging station. Dip each shrimp into the flour, then into the beaten eggs, and finally coat it in the toasted breadcrumb mixture. Gently press the coating into the shrimp to help it stick firmly. Handle each piece delicately to maintain the structure of the crust.
Baking to perfection: Temperature, timing, and flipping for even crispness
Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the shrimp in a single layer without overcrowding. Bake for 15 minutes, flipping each shrimp halfway through to ensure both sides are beautifully golden and evenly cooked.
Whipping up the spicy mayo dip while shrimp bake
In a small bowl, combine mayonnaise and hot sauce. Stir until smooth and creamy. Taste and adjust the heat to your preference. Keep it chilled in the fridge until ready to serve for a refreshing contrast.
Recipe Tips & Frequently Asked Questions
How to keep the coating from falling off during baking
Dry the shrimp thoroughly before breading, and press the coating gently but firmly onto the shrimp to ensure it adheres well.
Tricks to make the shrimp extra crispy without deep frying
Toasting the coating beforehand is key. Spacing the shrimp apart on the baking sheet allows hot air to circulate, ensuring they crisp evenly.
When to flip and how to avoid overcooking
Flip halfway through baking—around the 7 to 8-minute mark. Keep a close eye in the final minutes to avoid drying them out.
Preparing ahead: Toasting and coating tips for meal prep
The breadcrumb mixture can be toasted and stored in an airtight container for up to 3 days. Bread the shrimp in advance and refrigerate for up to 4 hours before baking.
Can I use frozen shrimp, and how should I thaw them?
Yes, just thaw them overnight in the refrigerator or run under cold water for 10–15 minutes. Make sure they’re completely thawed and dried before coating.
Do I need to keep the tails on?
Not required, but they make the shrimp easier to handle and look more appealing when serving.
What if I don’t have Panko—can I use regular breadcrumbs?
You can, but the result will be denser and less crispy. Panko is preferred for its light, airy crunch.
How do I store leftovers and reheat them to stay crispy?
Refrigerate in an airtight container and reheat in the oven or air fryer to restore crispness. Avoid the microwave, as it softens the coating.
Can I air-fry instead of baking?
Absolutely. Cook at 375°F for about 8–10 minutes, flipping halfway through. You’ll get extra crispness with even less oil.
What to Serve With This Recipe
This tropical appetizer pairs beautifully with a range of sides and garnishes. For a bright and fruity contrast, serve alongside mango salsa, pineapple fried rice, or a cool coconut coleslaw. If you’re going for a lighter plate, a fresh green salad with lime vinaigrette or cucumber ribbons adds balance. Want to skip the mayo dip? Try sweet chili sauce, garlic aioli, or a citrus-laced yogurt sauce for an equally satisfying pairing. To turn this starter into a full meal, nestle the shrimp over jasmine rice or tuck them into warm tortillas for breezy, island-inspired tacos.
Creative Variations
There are endless ways to play with this recipe. For a gluten-free version, swap in almond flour and gluten-free Panko. Craving more heat? Add cayenne pepper or crushed chili flakes to the coating. You can switch up the dipping sauce with an herbed yogurt dip or velvety avocado crema. Hosting a crowd? Present the shrimp as part of a larger platter with grilled vegetables, tropical fruit skewers, and extra dipping sauces for a festive, interactive spread.
Baked Coconut Shrimp offers the perfect combination of crisp texture and vibrant flavor, all without the heaviness of frying. It’s an adaptable recipe that shines as both an appetizer and a main course, and its tropical charm never fails to impress. Whether you’re entertaining or simply craving something a little out of the ordinary, this dish brings golden, crunchy joy to the table.
Ingredients
1 cup unsweetened shredded coconut
1 lb. large shrimp or prawns (about 16), peeled and deveined
1 cup Panko breadcrumbs
2 eggs, beaten
¼ cup all-purpose flour
1 tablespoon coconut oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt (or to taste)
½ teaspoon ground black pepper
Spicy Mayo Dipping Sauce:
2 tablespoons mayonnaise
½ tablespoon hot sauce (adjust to taste)
Instructions
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
In a shallow pan set over medium heat, add the coconut oil, Panko breadcrumbs, and shredded coconut. Stir the mixture continuously for 3 to 4 minutes, toasting until evenly golden and fragrant. Once toasted, stir in the garlic powder, paprika, salt, and black pepper. Mix thoroughly to distribute the seasonings. Transfer this toasted coating to a shallow plate and allow it to cool to room temperature.
To prepare the shrimp, use kitchen scissors to carefully slice along the back to remove the vein. Peel the shells off but keep the tails intact for a crisp presentation. Rinse each shrimp under cool water to remove any residue, then pat them completely dry with paper towels—this step ensures the coating sticks properly.
Set up a dredging station with three shallow plates: one with flour, one with the beaten eggs, and one with the cooled coconut breadcrumb mixture. Take each shrimp and dredge it first in flour, shaking off the excess. Next, dip it into the egg until well coated, then press it firmly into the coconut breadcrumb mixture to ensure an even, generous crust.
Arrange the coated shrimp on the prepared baking sheet in a single layer. For even crisping, make sure the shrimp are not touching. Bake for 15 minutes, flipping each shrimp halfway through to achieve a golden brown finish on both sides.
While the shrimp bake, prepare the dipping sauce. In a small bowl, stir together the mayonnaise and hot sauce until smooth and creamy.
Serve the coconut shrimp hot and crispy, paired with the spicy mayo sauce for dipping.
Baked Coconut Shrimp Recipe
Ingredients
- 1 cup unsweetened shredded coconut
- 1 lb. large shrimp or prawns about 16, peeled and deveined
- 1 cup Panko breadcrumbs
- 2 eggs beaten
- ¼ cup all-purpose flour
- 1 tablespoon coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
Spicy Mayo Dipping Sauce:
- 2 tablespoons mayonnaise
- ½ tablespoon hot sauce adjust to taste
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
- In a shallow pan set over medium heat, add the coconut oil, Panko breadcrumbs, and shredded coconut. Stir the mixture continuously for 3 to 4 minutes, toasting until evenly golden and fragrant. Once toasted, stir in the garlic powder, paprika, salt, and black pepper. Mix thoroughly to distribute the seasonings. Transfer this toasted coating to a shallow plate and allow it to cool to room temperature.
- To prepare the shrimp, use kitchen scissors to carefully slice along the back to remove the vein. Peel the shells off but keep the tails intact for a crisp presentation. Rinse each shrimp under cool water to remove any residue, then pat them completely dry with paper towels—this step ensures the coating sticks properly.
- Set up a dredging station with three shallow plates: one with flour, one with the beaten eggs, and one with the cooled coconut breadcrumb mixture. Take each shrimp and dredge it first in flour, shaking off the excess. Next, dip it into the egg until well coated, then press it firmly into the coconut breadcrumb mixture to ensure an even, generous crust.
- Arrange the coated shrimp on the prepared baking sheet in a single layer. For even crisping, make sure the shrimp are not touching. Bake for 15 minutes, flipping each shrimp halfway through to achieve a golden brown finish on both sides.
- While the shrimp bake, prepare the dipping sauce. In a small bowl, stir together the mayonnaise and hot sauce until smooth and creamy.
- Serve the coconut shrimp hot and crispy, paired with the spicy mayo sauce for dipping.
