Crispy Baked Coconut Shrimp

Healthy Coconut Shrimp with Orange Dipping Sauce in a yellow bowl in the middle of a blue speckled platter.

5 from 3 votes

Crispy Baked Coconut Shrimp

Crispy Baked Coconut Shrimp served with Spicy Orange Dipping Sauce is always a favorite! A great recipe for a tasty appetizer or an easy dinner recipe.

Course Appetizer, Main Course

Cuisine Caribbean

Keyword baked coconut shrimp, baked coconut shrimp recipe, cocnut shrimp sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 431kcal

Author Eileen Kelly

Equipment

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Ingredients

Baked Coconut Shrimp

1 pound uncooked large shrimp, peeled and deveined We prefer the tail-on for presentation.
½ cup coconut flour all-purpose flour can be used
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt, or to your taste
1 large egg
1 cup coconut milk or milk of choice
1 cup sweetened coconut flakes
½ cup plain panko bread crumbs
non-stick cooking spray

Spicy Dipping Sauce

⅓ cup Thai sweet chili sauce
¼ cup orange or apricot marmalade
½ teaspoon sambal oelek

Instructions

Prepare the Coconut Shrimp

Preheat the oven to 425°F/218.33°C. Place oven rack in center of oven.
Rinse the shrimp and pat dry, set aside.
In a medium-size mixing bowl, whisk together the coconut flour, garlic powder, onion powder, ground black peppe, and salt.
In a second medium-size mixing bowl, whisk together the egg and coconut milk, until well combined.
In a third mixing bowl, combine the Panko bread crumbs and sweetened coconut flakes to combine well.
Spray a baking rack with non-stick baking spray and place it on the baking sheet.
Dip each piece of shrimp, first in the flour mix, then egg wash, off excess egg wash. Then place the shrimp into the coconut mixture to coat well with the coconut/Panko mix. Then place the shrimp onto the coated cookie sheet.
Repeat the flour, egg wash, coconut mixture until all the shrimp are coated and on the baking rack.
Once all the shrimp are on the sheet pan, give the top of the shrimp a quick spray with the non-stick cooking spray. Place the cookie sheet on the center rack of oven and cook between 10 to 15 minutes, depending on the size of the shrimp and serve with dipping sauce below.

Spicy Orange Dipping Sauce

Combine and mix well the Thai Sweet Chili Sauce, marmalade of choice, and sambal oelek. Keep refrigerated until ready to use. Adjust spice to your liking

Notes

Using coconut flour is great for a low-carb diet. You can use all-purpose flour if you are not gluten-free or on a low-carb meal plan.
I prefer coconut milk to extend the coconut flavor. You can use low-fat milk or buttermilk with the eggs for the egg wash.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes

Nutrition