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Baked Coconut Shrimp

This Baked Coconut Shrimp recipe is so much easier and cheaper thank take-out. With just 5 ingredients plus a delicious dipping sauce, it will be on your table in under 30 minutes!

This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

Why you’ll love this easy, delicious appetizer

  • The same crispy, crunchy texture without all the grease and mess that comes with frying. That means it’s also a bit healthier!
  • An addicting 3-ingredient apricot dipping sauce that’s a little sweet with a slight bite from Dijon and horseradish.
  • Not including salt, there are only 5 ingredients! No flour, no deep-frying, no breadcrumbs, no unnecessary ingredients of any kind.
  • Baked Coconut Shrimp are easy to make. The recipe takes less than 30 minutes from start to finish!

Ingredients You’ll Need

There are no breadcrumbs in this recipe, just a light and airy breading made from a bowl of whipped egg whites, cornstarch, and chopped, shredded coconut.

  • shrimp, peeled with tails on
  • shredded coconut
  • cornstarch
  • cayenne
  • kosher salt
  • egg whites
This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

How to make baked coconut shrimp

The reason this recipe works so well is that the shrimp are first dipped in a bowl whipped egg whites, then a cornstarch mixture and only then shredded coconut. I also run my shredded coconut through a blender for just a few seconds; you don’t want it too processed as some texture is desired, yet it will adhere easier if it’s chopped up just a bit. You can also chop it by hand with a sharp chef’s knife.

You may be tempted to place these on a cooling rack placed on a sheet pan, which happens to be the way I almost always “fry” things in the oven. In this case, take my advice and don’t do it. Placing them directly on the sheet pan will give you better results and a crispier exterior. I’ve tried it several times both ways and everyone always prefers the direct-on-the-sheet-pan version!

What to serve with coconut shrimp

I highly recommend making the terrific apricot dipping sauce I’ve included that takes just a minute to throw together. It’s simple – just a little apricot jam, dijon mustard and horseradish – but it packs a nice punch and is a welcome flavor contrast to the sweet shrimp. You can substitute orange jam for the apricot if you wish, both are delicious.

If you’re serving it as an entree, here are a few ideas for what side dishes to serve:

Here are a few appetizer ideas if you’re serving these at a party:

This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

How to store

Always store them in a container that has a tight-fitting lid and is airtight. You can keep them in the fridge for up to 3-4 days. You can also keep them in the freezer for up to 6 months.

Don’t ever risk it if you suspect they might no longer be good. Always enjoy them within the first few days of cooking or pop them in the freezer. It’s always better to be on the safe side where seafood is concerned.

How to reheat

Technically you can use the microwave but you’ll never get crispy shrimp with this method. For the best results, reheat them in a single layer, on a lightly greased cookie sheet, on the middle rack in the oven. Keep the temperature at just 300F – much lower than when you first baked them – so they simply reheat and don’t actually cook or they’ll turn out tough and chewy. They will only take 7-9 minutes to reheat so keep a close eye on them.

This Baked Coconut Shrimp recipe is so much easier and cheaper than take-out!

Baked Coconut Shrimp Recipe

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easier and cheaper than take-out, these delicious and crispy coconut shrimp are always a hit!



  • 2 lb medium-sized shrimp, peeled with tails on
  • 3 cups shredded coconut
  • 1/2 cup cornstarch
  • 1 tsp cayenne pepper
  • 1 tsp coarse salt
  • 4 egg whites, beat until foamy (re-beat as needed)

Dipping Sauce

  • 1/4 cup apricot jam
  • 1 tbsp dijon
  • 1 tsp fresh horseradish


For the sauce:

  1. Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.

For the shrimp:

  1. Preheat oven to 400F.
  2. Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
  3. Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels. Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
  4. Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 319mgSodium: 2061mgCarbohydrates: 44gFiber: 5gSugar: 22gProtein: 39g

This data was provided and calculated by Nutritionix.

Try the delicious shrimp recipes next!

Kristy Bernardo
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