Crispy Baked Coconut Shrimp With Dipping Sauce

Name: Crispy Baked Coconut Shrimp With Dipping Sauce
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 12 Jumbo Shrimp (or extra-large) (King Prawns in UK); 1/3 cup flour (or GF flour/ almond flour); 1/2 tsp salt; 1/2 tsp paprika (optional); 1/2 tsp garlic powder (optional); 1 egg; 1/2 cup coconut milk; 1/3 cup breadcrumbs (or panko crumbs, GF breadcrumbs, etc. ); 1 cup coconut flakes; Mango sweet chili sauce (or omit the mango and mix with apricot, peach, or orange marmalade/jam.); Mango Salsa

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Crispy baked coconut shrimp with dipping sauce (& mango salsa). This baked coconut shrimp is tender and juicy in the middle, with a crisp coconut breading shell. Perfect for serving as an appetizer, party food, side dish, or part of a main!

A plate with crispy baked shrimp and two small bowls with chili sauce and mango salsa

Earlier in the week, I shared a mango salsa recipe that tastes amazing when paired with seafood (and tons of other things!). I instantly craved these baked coconut shrimp (‘Coconut prawns’ in the UK). While coconut shrimp are most often served as an appetizer in restaurants, you can enjoy these with a fruity sweet chili dipping sauce (and mango salsa, of course!), within tacos and wraps, and several other ways!

Plus, all you need are just 9 ingredients (seasonings included!) and a few minutes of preparation for these coconut breaded shrimp – meaning they’re great for last-minute party food or appetizers. Oh, and since they’re baked, it means they’re healthier than restaurant versions yet still super duper delicious!

A plate with crispy baked shrimp and a bowl with mango salsa

In fact, this baked coconut shrimp recipe yields super crispy and flavorful results! And did I mention that they are WAY more budget-friendly than restaurant versions?!

Once baked, serve the coconut shrimp with dipping sauce (options listed below) or as part of a larger meal, and they’ll be loved by all!

The Ingredients

Shrimp (King Prawns): I use raw, peeled, and deveined jumbo shrimp. You can also use peeled ones but with the tail intact (this is great if you’re serving them as finger-food). Frozen raw shrimp will also work (once thawed).
Shredded coconut: I use homemade unsweetened shredded or desiccated coconut (which is smaller than shredded). For more of a tropical flavor, you can use sweetened coconut – but I usually keep the sweetness in the sauce.
Coconut milk: I use homemade coconut milk. It is added to the egg wash for extra flavor.
Breadcrumbs: you can use breadcrumbs, panko crumbs, GF breadcrumbs, etc.
Egg: for the egg wash. I haven’t tried this recipe with an egg-free method.
All-purpose flour: you could use almond flour for a GF, low-carb option, or another GF option if needed.
Salt: for seasoning, of course.
Spices: garlic powder, paprika – these are technically optional but will add tons of flavor to the batter!

Optional: some red pepper flakes in the batter for extra spice.

The options of dipping sauces for coconut shrimp are included in the recipe method below!

How To Make Coconut Shrimp

If you’re using frozen raw shrimp, then you can thaw them in the refrigerator beforehand or (if you forgot and are short on time) transfer them to a colander/large bowl and run under COLD water for a minute or so, moving them about to defrost evenly. Then leave them to thaw in the cold water for 15-20 minutes.

Step 1: Prepare the various coatings

In one bowl, add the flour and seasonings and mix well. Then, beat the eggs and combine with the coconut milk in a second bowl. In a final bowl, add the breadcrumb and shredded coconut and mix well.

Once prepared, set these out in a line on your kitchen countertop, with the jumbo shrimp in front of you.

Step 2: Bread the shrimp

It’s a good idea to pat the shrimp dry before dipping them for even more crispiness and to help the flour adhere.

Start by dipping the shrimp in the flour, gently shaking off any excess. Then dip it into the egg coconut mixture and shake off any excess. Finally, cover the shrimp with the coconut breadcrumb mixture – it’s easiest to do this by pressing them into the shrimp rather than dipping it into the bowl (they’ll stick better).

A hand holding a shrimp coated in breadcrumbs and coconut

Every time a shrimp is done, place it on an unlined, lightly oiled baking tray and repeat until all the shrimp are coated.

Step 3: Bake the coconut shrimp

Bake the coconut shrimp in a preheated oven at 400ºF/200ºC for 12-14 minutes.

I used a tray with holes, which meant I didn’t have to flip them over halfway. For crispier results, feel free to flip them halfway through the baking process.

Optionally, turn on the broiler in the last two minutes of cooking to crisp the coating further.

What To Serve With Coconut Shrimp

Enjoy these coconut baked shrimp with dipping sauce or salsa as an appetizer or finger food.

Dipping Sauces For Coconut Shrimp

Mixing the ingredients for Mango Sweet Chili Dipping Sauce

My favorite way to enjoy these coconut baked shrimp is with a quick, fruity sweet chili dipping sauce – like this Quick Mango Sweet Chili Sauce.

Alternatively, omit the mango and mix sweet chili sauce with either apricot, peach, or orange marmalade/jam. I like to add a spoonful of the jam at a time until I reach my desired flavor.

Alternatively, you could use this mango salsa as a ‘dip’ for coconut shrimp to load up as a topping.

Serve the baked coconut shrimp with dipping sauce and optionally some lime wedges.

Other Ways To Enjoy Baked Coconut Shrimp

Two hands holding a coconut bowl with coconut rice

Within tacos (tail removed) – like these Rainbow Tacos.
Serves alongside Thai coconut rice and a Thai ‘slaw‘.
To top this Healthy Thai Salad and other salad bowls.
Within lettuce wraps (like these) with the mango salsa and sauce.
Alongside other finger-food/appetizers – like zucchini pizza bites or spinach fatayer.

To Make Ahead & Store

To make ahead: you can prepare the coconut shrimp right up until the cooking stage (battered but still raw) and cover and refrigerate for up to 12 hours before cooking. You can also cook and reheat them – as mentioned below.

You may be able to freeze the battered prawns, but this isn’t something I’ve tried, so I can’t advise.

To store: any leftover coconut baked shrimp can be stored, covered in the refrigerator for 3 days, or in the freezer for up to 2 months.

A hand holding a baked shrimp over a bowl with chili sauce in a plate with more baked shrimp

FAQs

What sized shrimp to use?

In the UK, we actually refer to shrimp by different names: shrimp, prawns, king prawns, etc. For this recipe, I’ve used king prawns.
In the US, these would be considered jumbo shrimp (around 21-25 shrimp per pound). Extra-large (26/30) will also work but may need a minute or so more in the oven.

Can I Make Air Fryer Coconut Shrimp?

I’ve only had my Air Fryer for a few days – so I have yet to experiment too much, but this should definitely work. I suggest spraying the breaded coconut shrimp with a little oil then cooking in the air-fryer for 7-9 minutes at 400ºF/200ºC, flipping them over halfway.

Can I reheat baked coconut shrimp?

Yes! Lay the chilled baked shrimp on a baking tray and heat in a preheated oven at 350ºF/180ºC for around 10 minutes or until heated through and crispy.
I haven’t tried to bake these from frozen, so I’m not sure how that would work out – let me know in the comment if you try.

Recipe Notes

For extra crispiness: lightly toast the coconut/breadcrumb mixture in a dry pan before coating the shrimp.
Panko breadcrumbs tend to yield the crispiest baked shrimp.
Buy the shrimp peeled and deveined to save you a ton of time in the kitchen!

A pan with cooked Thai basil vegan beef with soy mince

If you try this Thai inspired crispy baked coconut shrimp recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.

Crispy Baked Coconut Shrimp With Dipping Sauce

The Ingredients