Easy Baked Coconut Shrimp
These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!
Easy Baked Coconut Shrimp
These Easy Baked or Air Fryer Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!
“The best coconut shrimp I ever had” to quote my husband, that’s how good these are, and he didn’t even touch the dipping sauce!
These shrimp are perfect for the Holidays, Superbowl or anytime you need an tasty appetizer. This baked coconut shrimp is healthier than fried, and super easy to make. The shrimp is crisp and crunchy on the outside and tender on the inside thanks to the mixture of panko breadcrumbs and shredded coconut which I used to coat the shrimp. Lay them on a baking sheet and spritz them with oil.
I tried these using all egg whites but 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. You can use gluten-free panko to make them gluten-free. If you try them, let me know what you think!
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.
Nutrition
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OMG! What an amazing recipe! My granddaughter agrees too. They get the “make again” vote.
I followed the recipe exactly. I baked them on a rack over a cookie sheet. Not only did I spray them before going into the oven, I sprayed them after I turned them over too. They are nicely crisp on both top & bottom and not too sweet. We chose no dipping sauce. Great recipe to start the week!
awesome!
Great!!! This was perfect. Loved the sauce too.
I would love to try this recipe but am allergic to eggs. Is there a substitute I could try? I’m also allergic to gluten and dairy.
Perhaps an egg substitute?
Can I use already cooked shrimp? If so, how long to make? Thx
I made this tonight and enjoyed it. I thought I had picked up apricot preserves but I didn’t, but luckily I had peach preserves. Definitely will make again.
Awesome
I was so excited to try a baked version of one of my favorites. I did everything according to the recipe, but both husband and I was so disappointed. Unfortunately, when I fix this again, I will need to go back to the standard version of frying them. Not a fan.
I read all the other comments, and it’s obvious it must be my husband and my taste and what we’re use to. No offence. Just not for us. 🙁
This is an A+ recipe!! I’ve tried other coconut shrimp recipes that call just for the air fryer and I found it too time consuming since you can only fit a certain amount based on the size of the fryer. I did the oven method with this recipe and they were SO crispy and delicious. I LOVE this recipe. Home run!
Thanks Pauline!
Just made this again. I used rice flour then egg wash and Pablo coconut flakes (unsweetened). I couldn’t find Thai chili sauce so I made it. 1/4 cup seasoned rice vinegar 1/4 cup sugar garlic ginger a teapoon of soy sauce and chili garlic paste (about a teaspoon). Boil it to dissolve the sugar then add cornstarch that was. Used with water first to the moisture to thicken it. Put in fridge to cook while making the shrimp. Made sirache honey lime roasted Brussels sprouts and coconut jasmine rice. Yummy hit with the family.
Oops that’s panko and coconut flakes.
Wonderful results from your oh so easy recipe! Better than we would get out at a restaurant. Thanks very much!
From Tammy and Al in the Leather Stocking region of upstate NY
After trying several lighter versions of Coconut shrimp I almost gave up…..until this recipe. It is wonderful! We LOVED it. The only thing I did different was the sauce ..1 part apricot preserves to 1 part sweet Thai chili. This will be made often …thank you thank you for this wonderful recipe!
I wanted to rate this 4.5. The shrimp is delicious! This is the second time I’ve made it and love it. The sauce not so much. It’s a little too sweet for my liking.
These are delicious. I am really picky about shrimp texture and these are never chewy or mealy. On our regular rotation!
sooooo good!!
I see you have to flip the shrimp while they’re in the oven. Okay to wooden-skewer them? Wouldn’t that make them a lot easier to flip? Also, is this an easy recipe to triple or quadruple for a large appetizer at a party?
These coconut shrimp were amazing! No shrimps leftover for lunches good! I love the ease of this recipe ans how quick it was to prepare and be ready. I used the oven method and they came out nice and crispy!
These turned out great! I made a half batch for myself thinking I would have some leftovers but I ended up eating them all. Definitely making again, tomorrow 😂
This was the best coconut shrimp ever!! It tasted lighter than good fried restaurant Coconut shrimp but full of same flavor….and I appreciated that. I will be watching your site/recipes. We are having fun with new air fryer so a actually baked these in oven while we cooked a small potato into fries. Next time will try the shrimp in air fryer…no need to experiment with other recipes for this! Thank you!
Made the coconut shrimp for dinner (2) baked it in the oven. We loved every bit…so delicious I didn’t want to mask the taste by dipping it in the sauce!!!! Thank you!!
This one is going straight into the rotation. Delicious!