Baked Coconut Shrimp


Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  

Crisp, golden, and served with a sweet and spicy dipping sauce, baked coconut shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  

 

Crunchy on the outside and tender in the middle, these crisp, golden shrimp are baked instead of fried and will vanish off an appetizer platter…or the baking sheet!

Over the years, baked coconut shrimp has become my signature New Year’s Eve starter. And while I most frequently serve the recipe as an appetizer, the crusted shrimp are equally delicious as an entrée.

I should mention that my husband doesn’t love coconut, yet he enjoys this recipe. Perhaps the crisp crunch won him over.

It’s also worth noting that the coconut called for in the recipe is the unsweetened variety, which creates a more subtle flavor. And visually, the grated flakes could pass as breading. 

The baked shrimp aren’t difficult to make. There are a few steps in the coating process – dredge in seasoned cornstarch, dip in egg, and then roll in the coating – but I’ve streamlined the process as much as possible and provide some helpful tips too. 

The advance prep option offers added convenience. I like to prepare the shrimp and then refrigerate (uncovered for up to 2 hours) until I’m ready to bake and serve.

Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  
These are the basic ingredients for the shrimp and the dipping sauce. I’ve used the pictured apricot lime preserves for an added hint of flavor in the sauce. Alternatively, you could use peach preserves or orange marmalade. There’s also a chili sauce variation in the recipe notes. 
Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  
Start by dredging the shrimp in the cornstarch mixture and then knock off the excess.
Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  
I used to make this recipe with three egg whites but started making it with two whole eggs to make better use of my ingredients. In addition to wasting less, I think the finished product is a touch tastier. However, if you prefer to use all whites, you may. Make ahead tip: Once coated, the shrimp may be refrigerated, uncovered, for up to 2 hours.
Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  
The spicy-sweet dipping sauce takes about three minutes to make and also tastes great on chicken, pork, and salmon. 
Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  
Crisp, golden edges are nice (and occur more readily on a dark baking sheet), but cooking the shrimp until it’s just done will ensure the most tender outcome. In other words, don’t continue cooking for the sake of more browning, as the shrimp will become tough if overcooked. 
Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  
A uniquely delicious appetizer, the crusted shrimp make a terrific entree too. Serve with a green vegetable, rice, a side salad, or one of the suggestions linked above the recipe card.

Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  

More appetizers options to create a winning spread:

  What to serve with the coconut shrimp when enjoying as an entrée:

If you try this recipe, don’t forget to rate it and tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.

Crisp, golden, and served with a sweet and spicy dipping sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance.  

Baked Coconut Shrimp

5 from 2 votes
Crisp, golden, and served with a sweet and spicy sauce, Baked Coconut Shrimp are perfect as an appetizer or entrée and may be prepped a few hours in advance. These have been a much-loved New Year's Eve appetizer in my family for years, but we love them for a fun dinner too!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 main dish or 6-8 appetizer servings

Ingredients

For the Baked Coconut Shrimp

  • 1 pound large, extra-large, or jumbo shrimp, peeled and deveined with tail on*
  • cup (37g) cornstarch (have substituted arrowroot starch)
  • 1 teaspoon kosher salt
  • ¾ teaspoon cayenne pepper
  • 1½ to 2 cups (80-106g) shredded unsweetened coconut (start with lesser amount)
  • 2 eggs
  • Olive or avocado oil spray

For the Spicy-Sweet Dipping Sauce

  • ½ cup (128g) apricot preserves (orange marmalade works well, too)
  • 1 tablespoon (15g) prepared horseradish
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon sriracha sauce (or more to taste; may substitute a pinch or two of cayenne pepper)

Instructions

For the Shrimp

  1. Preheat the oven to 400℉ and spray a baking sheet with olive oil or line it with parchment paper.
  2. Rinse the shrimp and pat dry with paper towels. (Helpful hint: The coating step will be easier if there is very little moisture on the shrimp.)
  3. Mix the cornstarch, salt, and cayenne pepper in a shallow bowl—or mix it in a zip-top bag. Add 1½ cups of the shredded coconut to a separate shallow bowl. (I like a bowl instead of a bag for this step, but you could use a bag.) Lightly beat the eggs in a small bowl. (A smaller, deeper bowl will make it easier to fully coat the shrimp.)
  4. Start by dredging the shrimp in the cornstarch mixture, knocking off as much of the excess as you can. Then dip in the egg to fully coat; allow the excess to drip off. Finally, roll in the coconut, making sure to thoroughly coat the shrimp.
  5. Place the coated pieces on the prepared baking sheet and repeat with the remaining shrimp. Add the remaining ½ cup of coconut, if needed, to finish out the shrimp. (More tips: Use one hand; that way the other stays clean. I toss the shrimp in the bag with the cornstarch mixture several at a time, gently shaking to thoroughly and evenly coat. After tapping off the excess, I place them on a clean plate. When all the shrimp are coated in the cornstarch, I start dipping them in the egg, using a fork to help roll them, and then coat with the coconut.)
  6. Make ahead tip: At this point, the shrimp can be refrigerated, uncovered, for up to 2 hours.
  7. When ready to bake, spray the top of the shrimp with the olive or avocado oil. Bake the shrimp until they are pinkish on the outside, the coconut is golden in places, and the meat is no longer transparent in the center, about 15 minutes. Flip the shrimp about ⅔ of the way through if the bottoms are nicely golden. Otherwise, there’s no need to flip. (Darker baking sheets will brown the shrimp more quickly. Jumbo shrimp may take up to 20 minutes.) In my oven, when using a dark sheet, I flip after 10-11 minutes, by which time the shrimp are lightly golden on the bottom, and then flip and cook for 4-5 minutes more. If you’re not sure, cut into one and remove from the oven as soon as the shrimp are opaque throughout. For best texture, take care not to overcook.
  8. Serve immediately with the dipping sauce or another sauce of choice.** When serving as an appetizer, note that the shrimp will still taste good at room temperature. If taking them somewhere, I don’t cover the hot shrimp as the steam can reduce the crunchiness.

For the Sauce

  1. Stir together the preserves, horseradish, Dijon, and sriracha, and serve in a small bowl along with the baked coconut shrimp. Prep-ahead tip: May prepare several days in advance and covered and refrigerated until ready to use. Sauce yield: approximately ⅔ cup. Any leftovers are delicious with chicken, pork, salmon, and ham.

Notes

A few shrimp details: Frozen and thawed shrimp that have already been peeled and deveined with the tails left on is perfect for this. These are often sold in a 2-pound bag. I like to remove half and keep the remaining shrimp in the freezer for another night. For quicker thawing, place in a colander and run warm water over top. Again, be sure to dry well so the topping coats evenly and sticks.
*Tail-on shrimp look pretty and are nice for picking up, but it you prefer not to have a tail to discard, by all means use tail-off shrimp.
**As an alternative sauce option, you may enjoy a 50-50 combination of sweet chili sauce (the Asian variety) and apricot preserves, adding a pinch or two of cayenne pepper to taste.

 

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6 responses to “Baked Coconut Shrimp”

  1. I made the baked coconut shrimp as the entrée for my Christmas dinner this year. Because I already had an opened bag of sweetened coconut, I used that instead of the unsweetened variety mentioned in the recipe. I loved the taste of these shrimp! I think the combination of the shrimp with the cornstarch, beaten egg, and coconut made for a taste we just couldn’t get enough of! I liked it so much I didn’t even feel the need for a dipping sauce! However, if you don’t care for coconut, I’d say the sweetened variety may be too strong a flavor for you. The only issue I had was that when I went to flip them over after ten minutes in the oven, they were quite stuck to the bottom of my dark pan even though I had sprayed it with avocado oil. Managed to scrape and flip them anyway and finished the cooking after 5 more minutes. Do you have any suggestions for next time?

    1. I’m delighted these were a hit, Laura, and appreciate your feedback regarding the use of sweetened coconut. I’ve never had a sticking issue, and I’m 99% sure it was due to the sugar in the sweetened coconut. If using that variety again, lining your baking sheet with parchment would likely prevent sticking. Lightly spraying the parchment would definitely solve the problem. Short of parchment, a more generous coating of oil could do the trick as well.

  2. Definitely including this for our neighborhood drop in. Thanks you!

    1. Great news, Paul!

  3. Ann, this coconut shrimp recipe sounds like a wonderful Christmas Eve dinner, aka Night of the Seven Fishes.
    Although we don’t prepare seven dishes we try to adhere to fish and seafood. I love that the shrimp can be prepared and refrigerated beforehand, and serve as an appetizer or a hearty main entree. I will give these a try tonight as a test run before Christmas Eve and let you know our results. Thank you for a creative shrimp dish.

    1. Thank you for your comment, Pat, and I hope your test run went well. What a lovely addition to a Night of the Seven Fishes this would be!