Coconut Shrimp
These baked coconut shrimp are crisp, lightly sweet, and easy to make without deep-frying. A quick orange-chili dipping sauce brings the tangy, sticky finish people expect from this classic appetizer.
- Total time
- 37 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 25mCook 12mAmericanAppetizers
Coconut shrimp feels like a restaurant treat, but it is very doable at home. The key is a simple three-step coating: flour first, egg next, then a mix of shredded coconut and panko breadcrumbs.
This version bakes on a hot sheet pan, so you do not need a pot of oil. The shrimp still turn golden at the edges, and the coconut gets toasty in the oven.
Serve them as an appetizer, a party snack, or a light dinner with a crunchy salad. The orange-chili sauce takes less than a minute to stir together.
01What you'll need
Ingredients
13 items · 4 servings
- 1 pound large raw shrimp, peeled and deveined, tails left on if desired
- 1/3 cup all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons water
- 3/4 cup sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- 1 tablespoon neutral oil or melted coconut oil
- 1/4 cup Thai-style sweet chili sauce
- 2 tablespoons orange marmalade
- 1 tablespoon fresh lime juice
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper. A rimmed sheet has raised edges, which helps keep the shrimp from sliding off when you move the pan.
2. Dry the shrimp
Pat the shrimp dry with paper towels. If the shrimp are wet, the coating can slip off. Set the shrimp near your coating bowls so you can work in an easy line.
3. Mix the flour coating
In a shallow bowl, stir together the flour, salt, garlic powder, and black pepper. This first dry layer helps the egg cling to the shrimp.
4. Whisk the egg
In a second shallow bowl, whisk the egg with 2 tablespoons water until smooth. The water loosens the egg so it coats the shrimp in a thin, even layer.
5. Make the coconut crumbs
In a third shallow bowl, mix the shredded coconut, panko, and oil. Rub the mixture lightly with your fingers or a fork so the oil is spread through the crumbs. This helps the coating brown in the oven.
6. Coat the shrimp
Working with one shrimp at a time, dip it in the flour and shake off the extra. Dip it in the egg, then press it into the coconut-panko mixture until well coated. Place it on the prepared baking sheet in a single layer.
7. Bake until crisp
Bake for 10 to 12 minutes, flipping the shrimp halfway through, until the coating is golden in spots and the shrimp are opaque and cooked through. Opaque means the shrimp are no longer gray or see-through.
8. Stir the sauce and serve
While the shrimp bake, stir together the sweet chili sauce, orange marmalade, and lime juice in a small bowl. Serve the coconut shrimp hot with the sauce for dipping.
03From our kitchen
Cook's tips
- Make-ahead: Coat the shrimp up to 4 hours ahead. Arrange them on the lined baking sheet, cover loosely, and refrigerate. Bake straight from the fridge, adding 1 to 2 minutes if needed.
- Storage: Refrigerate leftover shrimp in an airtight container for up to 2 days. The coating softens in the fridge, so reheat on a baking sheet at 375°F for 6 to 8 minutes, or in an air fryer at 350°F for 3 to 5 minutes.
- Frozen shrimp: Thaw frozen shrimp overnight in the refrigerator, or place them in a sealed bag and submerge in cold water. Dry them very well before coating.
- Swaps: Use unsweetened shredded coconut for a less sweet shrimp. For a gluten-free version, use a gluten-free all-purpose flour blend and gluten-free panko.
- Sauce options: If you do not have orange marmalade, use apricot jam or pineapple preserves. Add a little extra lime juice if the sauce tastes too sweet.
- Troubleshooting: If the coating falls off, the shrimp were likely too wet or the flour layer was too thick. Pat dry first, and shake off extra flour before dipping in egg.
Cook's note
Nutrition is an estimate per serving and includes the orange-chili dipping sauce. Values will vary by shrimp size, sauce brand, and how much coating sticks to each shrimp.
04Frequently asked
Questions & answers
Can I use cooked shrimp for coconut shrimp?
Raw shrimp are better for this recipe. Cooked shrimp can turn rubbery after they are coated and baked again. If cooked shrimp are all you have, bake just until the coating browns, about 6 to 8 minutes.
Can I fry these instead of baking them?
Yes. Heat about 1/2 inch of neutral oil in a skillet over medium heat. Fry the coated shrimp for 1 to 2 minutes per side, until golden and cooked through. Drain on paper towels. The nutrition will change because the shrimp will absorb more oil.
Do I have to leave the tails on?
No. Tails make the shrimp easy to pick up for dipping, but you can remove them before coating if you prefer a fork-and-knife version.
Why did my coconut get too dark before the shrimp cooked?
Sweetened coconut browns quickly. Make sure the oven is at 425°F, not broil, and flip the shrimp halfway through. If your oven runs hot, bake at 400°F and add a minute or two.
Can I make coconut shrimp in an air fryer?
Yes. Arrange the coated shrimp in a single layer and air-fry at 400°F for 6 to 8 minutes, flipping once. Work in batches so the air can move around each shrimp.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat5 g
- 25%
- Cholesterol229 mg
- 76%
- Sodium726 mg
- 32%
- Total Carbohydrate44 g
- 16%
- Dietary Fiber3 g
- 11%
- Total Sugars25 g
- Protein28 g
- 56%
- Vitamin D0.4 mcg
- 2%
- Calcium103 mg
- 8%
- Iron2.2 mg
- 12%
- Potassium427 mg
- 9%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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