Baked Coconut Shrimp brings all the tropical flavor you want without the heavy frying. I started making this version when I wanted something a little lighter but still satisfying for weekend dinners. The coating stays crunchy because the oven heat crisps the coconut nicely, and the hint of lime juice in the egg wash adds brightness.
You only need about 20 minutes from start to finish, which makes it easy to pull together when you have guests or just want something a bit special on a weeknight. The tails left on give you a natural handle, so they are simple to dip and eat.
About the Recipe
This recipe works because it keeps things straightforward. You coat the shrimp in a lightly spiced flour mixture, dip them in egg mixed with lime juice, then press them into grated coconut before baking. The butter drizzle helps the coconut brown evenly in the oven. Because the shrimp bake at a high temperature, they cook quickly and stay moist inside.
You do not need any special equipment, just a baking tray and three bowls for the coating stations. It is a good choice when you want something that feels a little fancy but does not ask for much hands on time.
Why you will love this recipe
The best part about this recipe is how it avoids the mess of deep frying while still giving you that satisfying crunch. The coconut gets toasty and golden, and the shrimp stay juicy because they cook so fast. I like how the brown sugar in the flour adds a subtle sweetness that balances the heat from the chilli flakes. The lime juice in the egg wash brings a fresh note that cuts through the richness.
You can prep everything ahead and pop the tray in the oven when you are ready to serve. It pairs well with a simple mango chutney or sweet chilli sauce, and the whole dish feels light enough to enjoy as a starter or even a main course with rice.
Cooking Tips
Make sure your shrimp are completely dry before you start coating them, or the flour will clump. Press the coconut firmly onto each shrimp so it sticks well during baking. Keep an eye on them after the five minute mark because they can go from golden to too dark quickly. Turning them halfway through helps them brown evenly on both sides.
If your coconut looks like it is browning too fast, you can tent the tray loosely with foil for the last couple of minutes. I always line my baking tray with parchment paper because it makes cleanup easier and prevents sticking.
Serving and Storing Suggestions
This recipe serves about three people as a starter or two as a main dish. Prep time is around 10 minutes, and baking takes five to eight minutes. Serve the shrimp warm right out of the oven with lime wedges and your favorite dipping sauce alongside. They are best eaten fresh because the coating softens as they sit.
If you have leftovers, store them in an airtight container in the fridge for up to one day. Reheat them in a 375°F oven for a few minutes to crisp up the coconut again rather than using a microwave.
Similar Recipes
- Baked Panko Shrimp
- Garlic Butter Shrimp Skewers
- Crispy Baked Fish Fingers
- Coconut Crusted Chicken Tenders
- Lemon Herb Baked Salmon
Nutrient Benefits
Shrimp is a lean source of protein and provides selenium, which supports immune function. Coconut adds fiber and healthy fats, though it is calorie dense so the coating stays light. The recipe uses minimal butter and no deep frying, which keeps the overall fat content lower than traditional fried versions. Lime juice contributes a small amount of vitamin C. Because this dish is baked, it is easier on digestion and feels less heavy after eating compared to fried appetizers.
Baked Coconut Shrimp
Ingredients
- 15 Shrimps raw, de-veined, peeled, tails intact
- 1 tbsp Butter melted
- 1/2 cup Coconut grated
- 1 Small Egg
- 2 tbsp Maida (Plain Flour)
- 1 tbsp Lime Juice - 1 tblsp
- 1/4 tsp Mustard Powder - 1/4 tsp
- 1 tbsp Brown Sugar - 1 tblsp
- as per taste Salt as per taste
- a pinch Red Chilli Flakes - a pinch
Instructions
- Mix maida, sugar, salt and red chilli flakes in a bowl.
- Beat the egg in an another bowl and add the lime juice.
- Dredge the shrimps in the flour mixture and dip them in the egg.
- Then coat them well with the coconut.
- Place them on a baking tray and drizzle with butter.
- Bake for 5 to 8 minutes in a preheated oven at 425F/210C, turning once or twice.
- When the shrimps are pink and start to brown, remove and cool.
- Serve with chutney or sauce.
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Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, just thaw them completely and pat them very dry with paper towels before coating. Excess moisture will prevent the coconut from sticking properly.
What can I use instead of maida?
All purpose flour works the same way. You can also try rice flour for a slightly crispier coating, though the texture will be a bit different.
How do I know when the shrimp are done?
They turn pink and opaque throughout, usually in five to eight minutes. If they start to curl tightly, they are cooked through. Avoid overbaking or they will become rubbery.
Can I prepare these ahead of time?
You can coat the shrimp and arrange them on the tray up to two hours ahead, then cover and refrigerate until you are ready to bake. Add a minute or two to the baking time if they go in cold.
What dipping sauce goes best with coconut shrimp?
Sweet chilli sauce, mango chutney, or a simple lime mayo all work well. I also like a honey mustard sauce for a bit of tang.
