This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Baked Coconut Shrimp

See how to make crispy, crunchy coconut shrimp in the oven. See more

READY IN 30 mins

Baked Coconut Shrimp

Read Reviews (254)

"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." — girlbob

Ingredients Edit and Save

Watch video tips and tricks

Baked Coconut Shrimp

Marinated Grilled Shrimp

Easy Baked Tilapia

How to Make Simple Garlic Shrimp

Shrimp and Asparagus

Absolutely the Best Shrimp Scampi

Grilled Marinated Shrimp

Coconut Shrimp

Spicy Coconut Shrimp Bisque

Types of Salt

Cooking with Cayenne Pepper

All about Eggs

Original recipe makes 4 servings Change Servings

1 pound large shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt

3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Check All Add to Shopping List

Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Footnotes

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.

ADVERTISE WITH US

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.

—Allison

See full review »

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

—PATZ2

See full review »

357 Ratings

See other versions of this recipe!

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!

—abapplez

See full review »

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.

—Cindy in Pensacola

See full review »

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!

—SHARRYN

See full review »

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!!

—islandmom26

See full review »

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.

—Joeydlooky

See full review »

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!!!

—Amy

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Beer Batter Coconut Shrimp

Baked Stuffed Shrimp

Twice-Cooked Coconut Shrimp

Baked Shrimp Scampi

Baked Coconut Chicken

New Orleans Barbeque Shrimp

Coconut Milk Shrimp Soup

Baked Fish with Shrimp

Thai Shrimp, Chicken, Grapefruit, and Coconut Salad

Val's Spicy Baked Shrimp

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Baked Coconut Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 310
Calories from Fat: 102

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 10g 50 %
Cholesterol 173mg 58 %
Sodium 928mg 37 %
Potassium 343mg 10 %
Total Carbohydrates 29.3g 9 %
Dietary Fiber 3.9g 15 %
Protein 22.5g 45 %
Sugars 13.8g
Vitamin A 7 %
Vitamin C 4 %
Calcium 5 %
Iron 34 %
Thiamin 4 %
Niacin 58 %
Vitamin B6 8 %
Magnesium 19 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.