Baked Coconut Shrimp Recipe

This is the quick and easy recipe for baked coconut shrimp that your family will love. Serve these to friends, watch their eyes light up as they take a bite!

A simple and scrumptious recipe for a wildly popular, healthy snack. If you’re looking to impress your friends at a party or just want an easy weeknight meal that doesn’t break the calorie bank, this is it!

The “baked coconut shrimp dipping sauce” is a delicious and easy to make recipe. It’s the perfect appetizer for any occasion, or just as a snack!

Baked coconut shrimp are a simple but delectable snack that is guaranteed to surprise your guests and family. These sweet and delicious baked coconut shrimp are hard to resist, with a crispy, crunchy outside and soft inside.

This dish is a baked variant of traditional fried coconut shrimp, and it’s a healthier option since it’s made in the oven. Baked coconut shrimp is a fantastic meal to offer over the holidays, at parties, or whenever you’re entertaining a large company. We’re sure they’ll vanish fast if you serve them with a sweet and spicy dip.

Ingredients for Baked Coconut Shrimp 

You may create baked coconut shrimp with either fresh or frozen shrimp, but fresh shrimp yields the finest results.

You’ll need panko breadcrumbs to obtain the right crispy, crunchy feel — nothing else compares to panko. Combine the panko, sweetened coconut flakes, and a pinch of salt in a mixing bowl.

In addition, you’ll need an egg and flour. Cornstarch is a suitable replacement for flour if you don’t want to use it. These are necessary for the panko batter to adhere to the shrimp.

You’ll need apricot preserves, chili flakes, and rice wine vinegar to produce the sweet and spicy dipping sauce.

How to Cook Coconut Shrimp in the Oven

Baked coconut shrimp take about half an hour to prepare, making them great for a last-minute appetizer before your guests arrive. Preheat the oven to 425 degrees Fahrenheit and coat a baking pan with cooking spray.

In a small bowl, combine the coconut, panko, and salt. In a separate dish, beat the egg, then pour the flour over a shallow plate. Season the shrimp with salt and pepper, then dredge them in flour, egg, and lastly the coconut-panko mixture.

Place the shrimp on the prepared baking pan and coat them lightly with cooking spray. This will aid in their crisping and golden browning. Cook the shrimp for 10 minutes in the oven, then turn them and cook for another 5–7 minutes.

In a small serving dish, stir together the apricot preserves, rice wine vinegar, and chili flakes while the shrimp are baking. Remove the shrimp from the oven and serve with the dipping sauce while they’re still warm.


Serving Suggestions for Baked Coconut Shrimp

Baked coconut shrimp should be served as an appetizer with a dipping sauce, such as the simple sweet, spicy, tangy dipping sauce we’ve provided here.

While coconut shrimp are delicious as an appetizer, they may also be served as a main course with a variety of sides. Baked coconut shrimp may be served with fried rice, Asian coleslaw, roasted veggies, French fries, onion rings, rice noodles, or tacos.

Tips for Making Easy Baked Coconut Shrimp 

By substituting gluten-free flour for all-purpose flour and using gluten-free panko instead of normal panko, you can simply make this recipe gluten-free.

If you don’t want to use eggs, butter, milk, or cream are great alternatives. A flour and water slurry or aquafaba are also excellent vegan alternatives.

Simply warm your air fryer to 375 degrees Fahrenheit to create your coconut shrimp. Batter the shrimp, then arrange them in a single layer in the air fryer basket. Spray them with cooking spray, then fried the shrimp for 4 minutes, flipping them after 1 to 2 minutes. If you’re cooking coconut shrimp in an air fryer, keep in mind that you’ll have to work in batches, but the results will be just as delicious!

What Is the Best Way to Store Baked Coconut Shrimp?

Allow the shrimp to cool before placing them in an airtight container and storing them in the refrigerator for up to 3 days.

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Preheat the oven to 425 degrees Fahrenheit. Using cooking spray, grease a baking tray.

Whisk together the coconut, panko, and salt in a small bowl. In a separate dish, whisk together an egg. On a dish, pour the flour.

Salt and pepper the shrimp. Using the flour, egg, and coconut-panko mixture, dredge each shrimp. Place on a baking sheet.

Spray the shrimp with more cooking spray after they’ve been covered. Bake for 10 minutes, then turn and cook for another 5 to 7 minutes, or until well done.

In a small serving dish, stir together the apricot preserves, rice wine vinegar, and chili flakes while the shrimp are baking.

Serve the shrimp with the dipping sauce while they’re still hot.


If you want, use sugar-free preserves.

The “healthy baked coconut shrimp” is a recipe that uses coconut flour to create the crust, which is then topped with a mixture of garlic, ginger, and lemon juice. The crust is then baked in the oven for about 20 minutes before being served.

Frequently Asked Questions

Can I bake frozen coconut shrimp?


Can you bake Aquastar coconut shrimp?

A: Yes, I am capable of cooking food.

How healthy is coconut shrimp?

A: Coconut shrimp is a tasty and popular dish. It also has some health benefits such as being rich in vitamin B, potassium and iron.

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