Baked Coconut Shrimp | Creme de la Crumb

Baked Coconut Shrimp

Oven baked shrimp with crispy coconut coating, perfect for dipping and serving up as an appetizer or even a main dish.
Course Appetizer, Main Course
Cuisine American
Keyword baked, coconut, shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Tiffany


  • 1.5 pounds large shrimp (see note)
  • 2 eggs
  • 1 tablespoon water
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded coconut flakes
  • 1/2 cup homemade or store bought sweet and sour sauce


  • Preheat oven to 425 degrees and grease a baking pan or casserole dish.
  • In one bowl whisk together eggs and water. In a second bowl, whisk together flour, salt, chili powder, garlic powder, and black pepper. Place coconut flakes in a third bowl.
  • Dip one shrimp in the flour, tossing to coat. Next, dip in the egg wash. Lastly, toss the shrimp in coconut flakes being sure to coat as much of the shrimp with coconut as possible. Place in greased baking dish and repeat process with remaining shrimp.
  • Bake for 10-15 minutes until coconut begins to brown. (For crispier shrimp, spritz the shrimp with cooking spray just before baking) Garnish with chopped cilantro if desired and serve with sweet and sour sauce.


The shrimp should peeled and deveined but tails left on. You can either use uncooked shrimp (gray) or cooked shrimp (pink). If you use uncooked shrimp, they should turn pink by the time they are done cooking.
Serves about 3 as a main dish and 6 as an appetizer.