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Baked Coconut Shrimp


"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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30 m servings 310 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.

Nutrition Facts

Per Serving: 310 calories; 11.4 g fat; 29.3 g carbohydrates; 22.5 g protein; 173 mg cholesterol; 928 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 445
  1. 616 Ratings

Most helpful positive review

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

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 goo...

Most helpful
Most positive
Least positive

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

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...

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 absolute...

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!

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 ...

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!!

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.

Well, we really enjoyed this one!! I made this for the Recipe Group this week with 21-25 count shrimp and assembled them about two hours before baking, covered and refrigerated. I baked them f...

YUM! A super fantastic recipe! I had medium shrimp on hand (60 80 count per pound) and used those to make this dish. Probably because there were so many more shrimp, in the end I had to use 4 eg...