This baked coconut shrimp recipe skips the deep fryer entirely and relies on a hot oven to get the coconut coating golden and lightly crisp. The shrimp are coated in a spiced plain flour mixture, dipped in egg with lime juice, then rolled in grated coconut before going onto the baking tray. At 425F, they cook through quickly and the coconut picks up enough colour to give you that toasted flavour without any oil pooling at the bottom. The brown sugar in the flour mix adds a very mild sweetness that sits well against the red chilli flakes and mustard powder. The result is a well-balanced bite that works as a starter or a light main.
About the Recipe
The recipe uses raw, de-veined shrimp with tails intact, which makes them easy to pick up and dip into a sauce at the table. The three-step coating of flour, egg and coconut is the same method used for most crumbed preparations, so it is straightforward even for a first attempt. Keeping the tails on also helps the coconut coating stay in place during baking. The butter drizzle before baking adds a little richness and helps the coconut brown evenly. Turning the shrimp once or twice during baking ensures both sides get colour.
Why You Will Love This Recipe
The most practical reason to make this recipe is the cooking time. From coating to table, the shrimp are done in well under 20 minutes. There is no hot oil to manage, no splatter, and no standing over a pan. The oven does the work. Grated coconut toasts in the dry heat and gives a texture that is noticeably different from breadcrumbs. It holds well on the shrimp and does not go soft quickly, so the shrimp stay pleasant to eat even after a few minutes of resting.
Cooking Tips
The oven must be fully at 425F before the shrimp go in. If it is not preheated, the coconut steams instead of toasting and the coating turns soft. Make sure the shrimp are well dried before dredging so the flour sticks properly. Do not crowd the baking tray as overlapping shrimp will steam each other. Turn the shrimp at least once so both sides brown. Watch closely after the 5-minute mark as shrimp cook fast and can turn rubbery if left too long.
Top Tips
- Pat the shrimp dry with kitchen paper before coating so the flour mixture adheres without sliding off.
- Press the grated coconut gently onto each shrimp after rolling so it stays put during baking.
- Space the shrimp in a single layer on the baking tray with a small gap between each piece.
- Start checking at the 5-minute mark. The shrimp are done when they turn pink and the coconut begins to brown at the edges.
- Do not skip the lime juice in the egg wash. It seasons the inside of the coating and keeps the shrimp from tasting flat.
- Serve immediately after cooling briefly. The coconut coating is at its best within the first 10 minutes.
Serving and Storing Suggestions
Serve the shrimp warm with a chutney or dipping sauce on the side. A mint chutney, sweet chilli sauce, or a simple yoghurt dip all work well. For a more complete meal, pair them with a light salad. Leftovers can be refrigerated for up to one day in an airtight container. Reheat in the oven at a high temperature for a few minutes. A microwave will soften the coconut coating, so it is worth avoiding.
Similar Recipes
- Coconut Shrimp
- Coconut Shrimp with Cucumber Salad
- Coconut Prawns with Cucumber Salad
- Karwari Shrimp (Semolina-Crusted Shrimp)
- Shrimp Patties
Nutrient Benefits
Shrimp are a good source of protein and relatively low in fat. Coconut provides some dietary fibre. Lime juice contributes a small amount of vitamin C. The recipe uses only a drizzle of butter and no deep frying, so the overall fat content is lower than most fried coconut shrimp preparations.
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 baked coconut shrimp recipe?
Yes, but thaw them completely first and then pat them very dry with kitchen paper. Frozen shrimp release water as they thaw, and any excess moisture will prevent the flour coating from sticking properly and will cause the coconut to steam rather than toast in the oven.
My coconut coating is falling off during baking. What am I doing wrong?
This usually happens when the shrimp are not dried before dredging, or when the coconut is not pressed on firmly enough after coating. Pat the shrimp dry, dredge them well in the flour mixture, dip fully in the egg, then press the grated coconut onto the surface with your fingers before placing them on the tray.
Can I use desiccated coconut instead of freshly grated coconut?
Desiccated coconut works, but it is drier and finer than freshly grated coconut, so it browns faster in the oven. Keep a close eye on the shrimp from the 4-minute mark if you use desiccated coconut to avoid burning the coating before the shrimp are fully cooked.
How do I know when the shrimp are cooked through?
The shrimp are ready when they have turned pink all the way through and the coconut coating has started to brown at the edges. Shrimp curl into a loose C shape when properly cooked. If they curl tightly into an O shape, they have been in the oven too long and will be rubbery. Check from the 5-minute mark.
Can I prepare the coated shrimp ahead of time and bake them later?
It is best to bake them straight after coating. If the coated shrimp sit for too long before baking, the egg and moisture from the shrimp begin to soften the coconut and flour layer, which affects the texture after baking. If you need to prepare ahead, keep the shrimp, flour mixture and egg wash separate and coat them just before the oven goes on.
