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Baked Coconut Shrimp Recipe

Baked Coconut Shrimp – EASIEST and BEST coconut shrimp with no deep-frying, no oil, no mess!! Bake in oven for 20 mins, delicious, healthy & budget-friendly!!

Course Appetizer
Cuisine American
Keyword Baked Coconut Shrimp
Cook Time 20 minutes
Servings 2 people
Calories 625 kcal


  • 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


  1. 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.

  2. Heat up the oven to 400 F.

  3. 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 second coating. Make sure the shrimp is evenly covered with the panko and coconut flakes.

  4. 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.

Nutrition Facts
Baked Coconut Shrimp Recipe
Amount Per Serving (2 people)
Calories 625 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 14g88%
Cholesterol 248mg83%
Sodium 1394mg61%
Potassium 293mg8%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 12g13%
Protein 23g46%
Vitamin A 360IU7%
Vitamin C 2.4mg3%
Calcium 128mg13%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.