Crispy Baked Coconut Shrimp Recipe
You’ll be transported to the tropics in one guilt-free bite of this crispy shrimp coated in coconut flakes! Slightly sweet, gluten free and baked not fried.
For someone like me who obsesses over sushi (like top three death row meals), it’s hard to believe a time when I exclusively ate “sushi” with cooked shrimp.
Not even a California roll (what even is krab) and DEFINITELY not a raw tuna kind of girl… just shrimp. Crispy shrimp for the most part. And a connoisseur of crispy shrimp did I become!
Before experimenting with this recipe I really thought that to make the tastiest, crispiest coconut shrimp you had to 1) batter it up 2) press on the sugary coconut 3) deep fry. I’m sooooooo glad I proved myself wrong!
This recipe for crispy shrimp starts with a batter of eggs then coconut flour, gluten free panko and unsweetened coconut flakes — gluten free with no added sugar! Then the shrimp is baked at a high temp so that it gets extra crispy sans oil.
Here’s the pro tip: you’ll preheat the baking sheet so that it’s extra hot when you place on the battered shrimp!
You could absolutely serve this crispy coconut shrimp as an appetizer, as a part of an Asian or Hawaiian dinner spread, or in a coconut rice bowl like we did!
Here’s how you’ll make my Crispy Baked Coconut Shrimp:
- Place a baking sheet into the oven then preheat to 400 degrees.
- Rinse your peeled and deveined shrimp (with or without tails) then lay on a paper towel to dry.
- Whisk eggs in a medium mixing bowl, then add in uncooked shrimp.
- In a second bowl, mix coconut flour, gluten free panko, unsweetened coconut flakes, salt, pepper and paprika.
- Remove baking sheet from oven and carefully spray with cooking spray.
- One at a time, take a shrimp from the egg batter then into the coconut mix. Press in to coat then lay carefully onto sheet pan. Repeat for all shrimp.
- Bake for 25 minutes!
We loved serving these shrimp with coconut cauliflower rice (riced cauliflower sautéed with 1/2 cup coconut milk) and a pineapple jalapeño salsa! Hope you enjoy!
More Shrimp Recipes You’ll Love!
- Skinny Crispy Rock Shrimp
- Sheet Pan Kung Pao Shrimp
- Spaghetti Squash Shrimp Scampi
- Teriyaki Shrimp and Pineapple Kebabs
- Garlic Shrimp Diablo
- Sheet Pan Lemon Shrimp + Gnocchi
- Ginger Shrimp, Soba Noodle + Spinach Salad
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Crispy Baked Coconut Shrimp
Ingredients
- 1 lb. peeled and deveined shrimp with or without tails
- 2 eggs
- ⅓ cup unsweetened coconut flakes
- ⅓ cup gluten free panko crumbs
- 2 tbsp. coconut flour can sub gluten free all purpose flour
- 1 tsp. salt and pepper each
- 1 tsp. paprika
Instructions
- Place a baking sheet into the oven then preheat to 400 degrees.
- Rinse your peeled and deveined shrimp (with or without tails) then lay on a paper towel to dry.
- Whisk eggs in a medium mixing bowl, then add in uncooked shrimp.
- In a second bowl, mix coconut flour, gluten free panko, unsweetened coconut flakes, salt, pepper and paprika.
- Remove baking sheet from oven and carefully spray with cooking spray.
- One at a time, take a shrimp from the egg batter then into the coconut mix. Press in to coat then lay carefully onto sheet pan. Repeat for all shrimp.
- Bake for 25 minutes or until golden and crispy!
Why You’ll Love These Crispy Baked Coconut Shrimp
- Crispy coconut coating — baked, not fried, for a lighter version
- Ready in under 30 minutes for a fun weeknight dinner or appetizer
- Tropical flavor that pairs perfectly with sweet chili or mango dipping sauce
- Kid-friendly and crowd-pleasing every time
- Naturally dairy-free and easily made gluten-free
Ingredients
- Large shrimp, peeled and deveined
- Shredded sweetened coconut
- Panko breadcrumbs
- All-purpose flour (or GF flour)
- Eggs
- Salt, pepper, garlic powder
- Cooking spray or oil
- Sweet chili sauce for dipping
Tips for Extra Crispy Coconut Shrimp
- Pat shrimp completely dry before breading so the coating sticks
- Press the coconut-panko coating firmly onto each shrimp
- Bake on a wire rack over a baking sheet for airflow all around
- Spray generously with cooking spray before baking for extra crunch
- Broil the last 2 minutes for ultra golden, crispy results
Substitutions & Variations
- Gluten-free: Use GF flour and GF panko breadcrumbs
- Unsweetened coconut: Works great for a less sweet, more savory coating
- Air fryer: Cook at 400°F for 8–10 minutes, flipping halfway
- Dipping sauces: Try mango salsa, honey mustard, or sriracha mayo
- Spice it up: Add cayenne or chili powder to the breading mix
Frequently Asked Questions
Can I make coconut shrimp in the air fryer? Yes! Air fry at 400°F for 8–10 minutes, flipping halfway through, until golden and crispy.
Can I use frozen shrimp? Absolutely — just thaw completely and pat very dry before breading.
How do I store leftovers? Refrigerate for up to 3 days. Reheat in the oven or air fryer at 375°F to re-crisp.
Can I make these ahead? Bread the shrimp and refrigerate on a tray for up to 4 hours before baking.
More Easy Shrimp Recipes
- Teriyaki Shrimp Pineapple Kebabs
- Sheet Pan Kung Pao Shrimp
- Sheet Pan Lemon Shrimp Gnocchi
- Ginger Shrimp Soba Noodle Spinach Salad
