If you’re looking for a delicious seafood dish that’s crispy, flavorful, and surprisingly easy to make, Baked Coconut Shrimp is the perfect choice. Coated with crunchy panko breadcrumbs and shredded coconut, then baked until golden, this recipe delivers all the irresistible texture of fried shrimp without the extra oil. Paired with a creamy sweet chili mayo, it’s ideal as an easy shrimp appetizer, party snack, or light dinner.
Why You’ll Love This Recipe
- Crispy, golden coating without deep frying.
- Quick and easy enough for busy weeknights.
- Family-friendly with sweet and savory flavors.
- Perfect as an appetizer, snack, or main course.
- Made with simple pantry ingredients.
- Delicious with homemade sweet chili mayo.
Ingredients
Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup Panko breadcrumbs
Sweet Chili Mayo
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the shrimp dry with paper towels.
- In one shallow bowl, combine flour, salt, pepper, and paprika.
- Place beaten eggs in a second bowl.
- Mix the Panko breadcrumbs and shredded coconut in a third bowl.
- Coat each shrimp in the flour mixture, dip into the eggs, then press firmly into the coconut-Panko mixture.
- Arrange the coated shrimp on the prepared baking sheet in a single layer.
- Bake the Baked Coconut Shrimp for 20–25 minutes, flipping halfway through, until crispy and golden brown.
- While the shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve immediately with the sweet chili mayo for dipping.
Tips & Tricks
- Dry shrimp thoroughly before coating for the crispiest texture.
- Use large shrimp for the best balance of tenderness and crunch.
- Lightly spray the shrimp with cooking oil before baking for extra browning.
- Toast the shredded coconut slightly before breading for even deeper flavor.
- Add cayenne pepper for a spicy kick.
- Fresh lime wedges make an excellent finishing touch.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Seafood, Nut-Free (using coconut as a fruit), Dairy-Free
Notes
- Substitute gluten-free panko and flour for a gluten-free version.
- Pair with jasmine rice, fresh salad, or roasted vegetables for a complete meal.
- Garnish with chopped cilantro or parsley for added freshness.
- Leftover sweet chili mayo also pairs well with fries and grilled vegetables.
Nutrition (Approximate Per Serving)
- Calories: 390
- Protein: 28g
- Carbohydrates: 23g
- Fat: 20g
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before breading.
How do I keep the coating from falling off?
Dry the shrimp thoroughly and press the coating firmly onto each shrimp.
Can I make this coconut shrimp recipe ahead of time?
Yes. Bread the shrimp several hours ahead and refrigerate until ready to bake.
Can I air fry instead?
Absolutely. Air fry at 390°F for about 10–12 minutes, flipping halfway through.
What goes well with sweet chili mayo?
It pairs wonderfully with seafood appetizer platters, fries, vegetables, and grilled chicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked shrimp for up to 2 months.
Reheating: Bake at 375°F for 8–10 minutes or air fry for 4–5 minutes until hot and crispy. Avoid microwaving if possible to preserve the crunchy coating.
Similar Recipes
Baked Coconut Shrimp with Sweet Chili Mayo
Ingredients
Shrimp
- 1 lb large shrimp peeled and deveined
- 1 cup unsweetened shredded coconut
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup Panko breadcrumbs
Sweet Chili Mayo
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat the shrimp dry with paper towels.
- In one shallow bowl, combine flour, salt, pepper, and paprika.
- Place beaten eggs in a second bowl.
- Mix the Panko breadcrumbs and shredded coconut in a third bowl.
- Coat each shrimp in the flour mixture, dip into the eggs, then press firmly into the coconut-Panko mixture.
- Arrange the coated shrimp on the prepared baking sheet in a single layer.
- Bake the Baked Coconut Shrimp for 20–25 minutes, flipping halfway through, until crispy and golden brown.
- While the shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, and garlic powder until smooth.
- Serve immediately with the sweet chili mayo for dipping.
Notes
- Substitute gluten-free panko and flour for a gluten-free version.
- Pair with jasmine rice, fresh salad, or roasted vegetables for a complete meal.
- Garnish with chopped cilantro or parsley for added freshness.
- Leftover sweet chili mayo also pairs well with fries and grilled vegetables.
Conclusion
This Baked Coconut Shrimp recipe is an easy way to enjoy restaurant-quality flavor at home. With its crispy panko coconut shrimp coating, juicy shrimp, and creamy sweet chili mayo, it’s a guaranteed crowd-pleaser for family dinners, parties, or casual entertaining. Once you try this oven baked shrimp recipe, it’s sure to become one of your favorite seafood appetizers.