These easy coconut shrimp are crisp, golden, and delicious served with a sweet and spicy apricot dipping sauce. Instead of deep frying, the shrimp are baked or air fried, making them a lighter version of the restaurant favorite!
Crispy Baked Coconut Shrimp
These crispy coconut shrimp are perfect for holidays, game day, or anytime you need a tasty appetizer. Like my baked mozzarella sticks and healthy baked chicken nuggets, they’re healthier than the fried restaurant version and super easy to make at home. I love how the shrimp is crisp and crunchy on the outside and tender on the inside thanks to the mixture of panko breadcrumbs and shredded coconut. Lay them on a baking sheet, spritz them with oil, whip up the fabulous sweet and spicy dipping sauce, and that’s all there is to it!
The Coconut Shrimp You Love, Lightened Up!
“The best coconut shrimp I ever had,” to quote my husband. That’s how good these baked coconut shrimp are, and he didn’t even touch the dipping sauce!
I tried these using all egg whites when developing this recipe, but I found that the crumbs stuck better with a whole egg. As for the flour, you will only use about 1 tablespoon worth so that is what I calculated in the nutritional information.
You can either air fry or bake the coconut shrimp; the air fryer will get them crispier, but you’ll have to cook them in batches, whereas the oven will cook them all at once.
Ingredients You’ll Need
Below are the ingredients for this coconut shrimp recipe. See the recipe card for exact measurements.
- Large shrimp: Peeled and deveined.
- Sweetened shredded coconut gives the shrimp their signature flavor and crispy coating.
- Panko breadcrumbs: You can use gluten-free panko to make gluten-free coconut shrimp.
- Flour and egg help the coating stick.
- Salt to season.
- Cooking spray helps crisp the shrimp without frying.
- Sweet and spicy dipping sauce: You’ll make this with apricot preserves, rice wine vinegar, and crushed red pepper flakes.
How to Make Coconut Shrimp
This baked coconut shrimp comes together with a simple breading process.
- Make the dipping sauce: Stir together the apricot preserves, rice vinegar, and red pepper flakes in a small bowl.
- Prepare the coating stations: In one bowl, combine the coconut, panko, and salt. Place flour in a second bowl and whisk the egg in a third.
- Bread the shrimp: Season the shrimp lightly with salt. Dip each shrimp into the flour, then egg, then coconut mixture, pressing gently so the coating sticks.
- Bake: Preheat oven to 425°F and spray a baking sheet with cooking spray. Arrange the shrimp in a single layer and spray the tops with more cooking spray. Bake about 10 minutes, flip, then cook another 6 to 7 minutes until golden and cooked through.
- Or air fry: Preheat the air fryer to 375°F. Spray the basket and both sides of the shrimp with cooking spray. Cook in batches for about 4 minutes on one side, then flip and cook 2 more minutes.
Tips from Gina’s Test Kitchen
- Pat the shrimp dry: The coating sticks better to shrimp when there isn’t moisture on the outside. I use paper towels and pat them dry just before dredging them.
- Don’t overcrowd the pan: Give the shrimp space so they crisp properly; if they’re crammed in too tightly, they’ll steam instead and the coating will be soggy.
- Use cooking spray generously: I know when you’re watching calories, you’re likely to only want to do a quick spritz, but you want to make sure the shrimp is well-coated because this helps mimic that fried texture. You’ll still be using far less oil than a deep fryer!
Easy Baked Coconut Shrimp
Ingredients
- 1 lb 24 large raw shrimp, peeled and deviened (weight after peeled)
- 1/2 cup + 1 tbsp shredded sweetened coconut
- 1/2 cup + 1 tbsp panko crumbs, or gluten-free panko
- 2 tbsp all purpose or gluten-free flour, you will only use 1 tbsp
- 1 large egg
- pinch salt
- non-stick spray, I used my misto
For the Sweet and Spicy Dipping Sauce:
- 1/2 cup apricot preserves, you can use sugar free if you wish
- 1 tbsp rice wine vinegar
- 3/4 tsp crushed red pepper flakes
Instructions
Oven Method:
- For the sauce, combine all the ingredients and place in a small bowl.
- Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.
- Combine coconut flakes, panko crumbs and salt in a bowl.
- Place the flour on a small dish. Whisk egg in another bowl.
- Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
Air Fryer Method:
- For the sauce, combine all the ingredients and place in a small bowl.
- Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.
- Combine coconut flakes, panko crumbs and salt in a bowl.
- Place the flour on a small dish. Whisk egg in another bowl.
- Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.
- Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.
Last Step:
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Serving Suggestions
- Serve with the sweet and spicy dipping sauce or a store-bought sweet and sour sauce.
- Plate with a simple slaw or salad for a light meal.
- Add to tacos with shredded cabbage and avocado or Asian slaw with mango.
- Serve over brown coconut rice with cilantro.
Storage and Reheating
- Refrigerator: Although this is a recipe that’s definitely best enjoyed right away, you can store leftover coconut shrimp in an airtight container for up to 2 days.
- To reheat: Warm in the oven or air fryer until crisp. Avoid microwaving if possible, since the coating can soften and the shrimp is more likely to get rubbery.
