Baked Coconut Shrimp is a crispy, golden delight that brings the tropics to your table in just 30 minutes. Each bite offers a perfect balance of crunchy coconut coating and tender, juicy shrimp, creating a texture that’s simply irresistible. The natural sweetness of coconut pairs beautifully with the savory seafood, making it a crowd-pleaser for any occasion.
This recipe is not only quick and easy but also a healthier alternative to fried versions, with just 264 calories per serving. The aromatic coconut and subtle hint of sweetness make it a flavorful escape, while the golden crust adds a satisfying crunch. Perfect for a light dinner or a party appetizer, it’s a dish that’s as delightful to eat as it is to prepare.
Ingredients for Baked Coconut Shrimp
- 1 lb large shrimp (raw, deveined, and peeled)
- ⅓ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper (adjust to taste for spice level)
- 3 egg whites (beaten until foamy)
- 2 cups sweetened flaked coconut (unsweetened can be used for a less sweet option)
- Cooking spray (for coating the baking sheet)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray and set aside.
- Prepare the shrimp: Rinse the peeled and deveined shrimp under cold water, then pat them dry with paper towels.
- Mix the dry coating: In a small bowl, combine the cornstarch, salt, and cayenne pepper. Stir until evenly mixed.
- Beat the egg whites: In a separate bowl, beat the egg whites until they become foamy and slightly thickened.
- Set up the coconut: Pour the sweetened flaked coconut into a third bowl.
- Coat the shrimp: Take one shrimp at a time and coat it completely in the cornstarch mixture. Next, dip it into the egg whites, ensuring it’s fully covered. Finally, roll it in the coconut, pressing gently to help the coconut stick. Place the coated shrimp on the prepared baking sheet. Repeat until all shrimp are coated.
- Bake: Place the baking sheet in the preheated oven and bake for 15–20 minutes. Flip the shrimp halfway through the cooking time to ensure even browning. The shrimp are done when they turn pink on the outside, and the coconut is lightly golden.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy with your favorite dipping sauce!
Perfect Pairings: Sauce and Topping Ideas
Elevate your baked coconut shrimp with delicious dipping sauces! Try a sweet chili sauce for a tangy kick, or whip up a quick honey-mustard dip by mixing 2 tablespoons of honey with 1 tablespoon of Dijon mustard. For a tropical twist, blend pineapple juice, lime zest, and a dash of hot sauce for a refreshing accompaniment. Don’t forget a sprinkle of chopped cilantro or toasted coconut flakes for garnish!
Serve It Up: Creative Serving Suggestions
Turn your baked coconut shrimp into a show-stopping appetizer or main dish! Arrange them on a platter with lime wedges and fresh pineapple slices for a tropical vibe. For a light meal, serve over a bed of mixed greens with a citrus vinaigrette. Or, pair with jasmine rice and steamed veggies for a complete dinner. Perfect for parties or weeknight dinners!
Keep It Fresh: Storage and Reheating Tips
Store leftover coconut shrimp in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes to maintain their crispiness. Avoid microwaving, as it can make the coconut coating soggy. For longer storage, freeze the shrimp before baking, then bake directly from frozen, adding a few extra minutes to the cooking time.
Mix It Up: Fun Recipe Variations
Customize your baked coconut shrimp to suit your taste! Swap sweetened coconut for unsweetened shredded coconut for a less sweet option. Add a pinch of smoked paprika or garlic powder to the cornstarch mixture for extra flavor. For a gluten-free version, use tapioca starch instead of cornstarch. Feeling adventurous? Try adding a sprinkle of sesame seeds to the coconut coating for a nutty crunch!
Quick Tips: Time-Saving Hacks
Short on time? Use pre-peeled and deveined shrimp to skip a step. To speed up the coating process, set up an assembly line with three shallow bowls for the cornstarch, egg whites, and coconut. If you’re making a large batch, bake the shrimp in two batches to ensure even cooking. For extra convenience, prep the shrimp the night before and store them in the fridge until ready to bake!
Baked Coconut Shrimp
Ingredients
- 1 lb large shrimp, raw, deveined and peeled
- ⅓ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- 3 eggs, Just use the egg whites
- 2 cups sweetened flaked coconut
Instructions
- Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
- Rinse and pat dry the peeled and deveined shrimp.
- In a small bowl mix the cornstarch, salt, and cayenne pepper.
- In another bowl beat the 3 egg whites until they are foamy.
- In a third bowl pour the 2 cups of coconut.
- Add shrimp one at a time, coating first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut.
- Place shrimp on the baking sheet and repeat until you run out mixture. (I completely coated about 30 shrimp).
- Bake for 15-20 minutes, turning them over halfway through the cooking time until the shrimp is pink on the outside and the coconut is lightly browned.