Baked Coconut Shrimp Recipe -
Baked Coconut Shrimp Recipe
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Baked Coconut Shrimp
See how to make crispy, crunchy coconut shrimp in the oven. See more
  • READY IN 30 mins

Baked Coconut Shrimp

Recipe by  

"This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2010

Absolutely delicious! Here's the orange marmalade sauce recipe I used: 1 cup of orange marmalade, two tablespoons horseradish, and two tablespoons dijon mustard.

Most Helpful Critical Review
Dec 20, 2010

Disappointing....cocoanut should be pulsed finer, it was too sweet and overtook the prawns. I have had cocoanut prawns in a high end restaurant and the cocoanut was very fine. The concept is good but it needs some tweaking.......sorry

Jul 26, 2010

We love coconut shrimp so I was very happy to see this recipe chosen for the Recipe Group this week. We prepared these exactly as written and they are absolutely perfect. They took 14 minutes on convection bake in my oven. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. I found a copy-cat recipe on-line for Outback's sauce that they serve with these - 1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. It really does taste exactly like Outback's. We will be making and enjoying these often. Thanks for sharing!

Jul 19, 2010

Wow, I have to say this was one of those surprise good meals! I didn't quite know what to think about baking shrimp for 15 or 20 minutes but I took them out at 16 minutes and they were absolutely perfect! The coconut was just toasted and the shrimp were not over cooked. I had 1 lb of 30 count shrimp and the measurements turned out perfect. I will definately make this again.

Sep 28, 2010

This was pretty good but I think if I make it again I'll pulse the coconut in the food processor to make it a little finer. Tasted great though!

Jul 27, 2010

This was a great recipe, and so much more healthy than frying! I did everything as stated in the recipe, except that I cut down the amount of coconut in an effort to save on sugar and calories (a little coconut goes a long way)...not to mention, I wanted to save those calories for my sauce! I mixed sugar free apricot preserves, horseradish and dijon mustard (can't remember the measurements...just did it all to taste), and it was a great combination. I think next time I may add a bit more Cayenne pepper to the cornstarch mixture, since I like things pretty hot, but other than that think the recipe is perfect as is. :) Thanks for sharing!!!

Jul 15, 2010

Awesome!! Just used 2 whole eggs instead of the egg whites and they came out great!! Use a Thai Chili Glaze as dip... will make again and again!!

Jul 13, 2010

This was AMAZING! I will make this often. The recipe is perfect as stated, i wouldn't change a thing. Make sure to turn the shrimp once halfway through cooking so both sides brown.


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 928 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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