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Crispy Baked Coconut Shrimp Recipe (Easy & Delicious)

Crispy Baked Coconut Shrimp

Large shrimp are coated in seasoned flour, egg, unsweetened coconut, and panko breadcrumbs, then baked until golden and crunchy. Serve hot with an optional orange marmalade and Thai sweet chili dipping sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp and Coating
  • 1 pound Large shrimp, peeled and deveined; tails left on if desired
  • 1/2 cup All-purpose flour
  • 1/2 teaspoon Kosher salt, divided
  • 1/4 teaspoon Black pepper
  • 2 Large eggs
  • 1 cup Unsweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Paprika
  • 1-2 tablespoons Cooking spray or neutral oil
Optional Dipping Sauce
  • 1/2 cup Orange marmalade
  • 2 tablespoons Thai sweet chili sauce
  • 1 tablespoon Rice vinegar or lime juice

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil, then place a wire rack on top if available. Lightly coat the rack or sheet with cooking spray.
  2. Pat the shrimp very dry with paper towels. Mix the flour with 1/4 teaspoon kosher salt and black pepper in one shallow bowl, beat the eggs in a second bowl, and combine coconut, panko, garlic powder, paprika, and the remaining 1/4 teaspoon salt in a third bowl.
  3. Coat each shrimp in the seasoned flour, shaking off excess. Dip it into the beaten egg, then press it firmly into the coconut-panko mixture so the coating adheres on all sides.
  4. Arrange the coated shrimp in a single layer with space between each piece. Lightly spray the tops with cooking spray or drizzle with a small amount of neutral oil.
  5. Bake for 10–15 minutes, turning once halfway through if the shrimp are not sitting on a raised wire rack. Large shrimp generally need 10–12 minutes, while very large or jumbo shrimp may need 12–15 minutes.
  6. While the shrimp bake, stir together the orange marmalade, Thai sweet chili sauce, and rice vinegar or lime juice. Serve the shrimp immediately when the coating is golden and the centers are opaque.

Notes

Use unsweetened shredded coconut for a savory flavor and better browning control. Dry the shrimp thoroughly and press the coating firmly onto each piece. Avoid overbaking because shrimp can become rubbery. For the crispiest bottoms, use a wire rack over the baking sheet.