One of my favorite shrimp recipes on this blog is the coconut shrimp I developed a few years ago, out of my constant craving of the crispy, crunchy, and delicious bread-crumb-and-coconut-flake-coated shrimp.
The problem is that I don’t usually have a pot of oil in my kitchen ready for deep-frying, so I still go out and order at restaurants whenever I have a craving.
Not. Any. More.
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Introducing baked coconut shrimp that is equally good, MUCH healthier (oil-free!!!), budget-friendly, and super easy baked coconut shrimp that I can practically whip up any day, any time, or whenever I need a fix of coconut shrimp, as long as I have coconut flakes, shrimp, and bread crumbs (or Japanese panko) at home!
These baked coconut shrimp is SO easy to make, takes 20 minutes and don’t mess up your kitchen like the regular deep-fried version.
First, coat the shrimp with some beaten egg, then coat generously with the bread crumbs (panko) plus coconut flakes, then dip into the egg again, and coat with the bread crumbs second them.
Shove them in the oven and bake until golden brown and you have the most appetizing, amazing, and absolutely mouthwatering coconut shrimp.
Serve the coconut shrimp with spicy tartar sauce dip (my favorite) and you have a restaurant-quality appetizer that is sure to impress your family. Try my baked coconut shrimp recipe and enjoy!
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Baked Coconut Shrimp
- 1 cup Japanese panko or bread crumbs
- 1/2 cup sweetened shredded coconut
- 1/2 lb. tiger prawn or jumbo shrimp (peeled, deveined, but leave tails intact)
- 1 large egg (slightly beaten)
Spicy Tartar Sauce
- 1/2 cup mayonnaise
- 1/2 tablespoon chili sauce or Sriracha to taste
- 1/2 tablespoon finely minced onion
- 1/2 tablespoon finely chopped celery
- 1 squirt lemon juice
- Mix the panko and coconut flakes in a shallow bowl. Set aside. Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
- Heat up the oven to 400°F (207°C).
- Pat dry the shrimp with paper towels and dip each shrimp into the beaten egg, and immediately roll the shrimp with the panko and coconut flakes. Shake off the excess. Dip the shrimp into the egg again, and roll the shrimp with the panko mixture for a second coating. Make sure the shrimp is evenly covered with the panko and coconut flakes.
- Place the shrimp on a cookie sheet lined with parchment paper and bake in the middle rack for about 15 minutes, or until they turn light to golden brown. Serve immediately with the Spicy Tartar Sauce.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is delicious and guilt free!
Looks deelish. I think I might like a sweet spicy dipping sauce. T Y
Gotta try it! Looks awesome…
Have you ever tried to spray some vegetable oil on the shrimp using a “Misto” at the end, just before baking? I would guess this could give them a bit more of the fried texture without adding any real fat content.
Hi Liza, thanks for the tip, I never know!
Is the shrimp cooked first?
If you use precooked shrimp, how long and at what temp would you bake them?
Don’t use precooked shrimp. If so, you are going to cook the shrimp again in the oven and they won’t taste good. You need to bake until the panko turn brown.
I made this last week. Everyone loves it but my prawn coat is as crunchy as your picture, perhaps I use less oil. This is a very good dinner treat. We ate with mayonnaise sauce, it tasted so well.
Hi Julie thanks for trying out the recipe.
Thanks so much for a baked version of coconut shrimp! I think I’ll eat them with a pineapple chutney.
I used to live in Singapore where the food is the best in the world! Now live in France where your food keeps me alive!!!
Actually Malaysia has better foods than Singapore. ;)
This shrimp looks amazing! Need to try it soon!