These easy coconut shrimp are crisp, golden, and delightfully flavorful, served with a bright sweet-and-spicy apricot dipping sauce. Rather than deep-frying, the shrimp are baked or air-fried for a lighter take on the restaurant classic, while still delivering plenty of crunch.
Crispy Baked Coconut Shrimp
Perfect for parties, holidays, game day, or an easy appetizer any night, these coconut shrimp are crisp on the outside and juicy inside thanks to a panko-and-coconut coating. The recipe keeps things simple: dredge, coat, and then either bake on a sheet pan or crisp in the air fryer. Finish with the easy apricot-based dipping sauce for a sweet-and-spicy contrast.
The Coconut Shrimp You Love, Lightened Up!
These baked coconut shrimp earned high praise at home — tender shrimp with a satisfyingly crunchy exterior. When developing the recipe, whole egg produced the best adhesion for the coating; a small amount of flour helps the breading cling. You can bake them all at once or air fry in batches — the air fryer yields an extra-crisp result.
Ingredients You’ll Need
Below are the ingredients used for this coconut shrimp recipe. Exact measurements are listed in the recipe section.
- Large shrimp: Peeled and deveined.
- Sweetened shredded coconut: Provides signature coconut flavor and crisp texture.
- Panko breadcrumbs: Use gluten-free panko if needed.
- Flour and egg: Help the coating adhere to the shrimp.
- Salt: For seasoning.
- Cooking spray: Helps crisp the coating without deep frying.
- Sweet and spicy dipping sauce: Made with apricot preserves, rice wine vinegar, and crushed red pepper flakes.
How to Make Coconut Shrimp
The breading process is straightforward: create three stations for flour, egg, and the coconut-panko mix, then dredge each shrimp in sequence and cook using your preferred method.
- Make the dipping sauce: Whisk together apricot preserves, rice wine vinegar, and crushed red pepper flakes until smooth.
- Prepare the coating: In one bowl mix shredded coconut, panko, and a pinch of salt. Place flour in a second dish and whisk the egg in a third bowl.
- Bread the shrimp: Pat shrimp dry and season lightly with salt. Dredge each shrimp in flour (shake off excess), dip in beaten egg, then press into the coconut-panko mixture so the coating adheres.
- Oven method: Preheat oven to 425°F (220°C). Spray a baking sheet with cooking spray and arrange shrimp in a single layer. Lightly spray the tops with cooking spray. Bake about 10 minutes, flip, then bake 6–7 more minutes until golden and cooked through.
- Air fryer method: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket and both sides of the coated shrimp. Cook in batches: 4 minutes on one side, flip, then 2 more minutes until crisp (about 6 minutes total per batch).
Tips from Gina’s Test Kitchen
- Pat the shrimp dry: Dry shrimp hold the coating better. Use paper towels and remove surface moisture just before dredging.
- Don’t overcrowd: Give shrimp space on the pan or in the air fryer so they crisp instead of steam.
- Use cooking spray liberally: A good coating of spray on the top of the crust mimics fried texture with much less oil—don’t skimp if you want maximum crunch.
Easy Baked Coconut Shrimp — Recipe
Yield: 8 servings — Serving size: 3 shrimp + 1 tbsp sauce
Prep: 15 mins • Cook: 16 mins • Total: 31 mins
Ingredients
- 1 lb (about 24 large) raw shrimp, peeled and deveined (weight after peeled)
- 1/2 cup + 1 tbsp shredded sweetened coconut
- 1/2 cup + 1 tbsp panko crumbs (or gluten-free panko)
- 2 tbsp all-purpose or gluten-free flour (you will only use 1 tbsp during dredging)
- 1 large egg, beaten
- Pinch of salt
- Non-stick cooking spray
For the sweet and spicy dipping sauce
- 1/2 cup apricot preserves (use sugar-free if desired)
- 1 tbsp rice wine vinegar
- 3/4 tsp crushed red pepper flakes
Instructions — Oven Method
- Combine apricot preserves, rice wine vinegar, and red pepper flakes in a small bowl and whisk smooth; set aside.
- Preheat oven to 425°F (220°C). Spray a non-stick baking sheet with cooking spray or line with parchment.
- Mix the shredded coconut, panko crumbs, and a pinch of salt in a shallow bowl.
- Place 1 tbsp flour on a small plate. Beat the egg in a separate bowl.
- Pat the shrimp dry and season lightly with salt. Dredge each shrimp in flour (shake off excess), dip into the egg, then press into the coconut-panko mixture to coat.
- Arrange coated shrimp on the prepared sheet pan in a single layer. Spray the tops with cooking spray. Bake on the middle rack for about 10 minutes, turn the shrimp over, then bake 6–7 more minutes until golden and cooked through. Serve hot with the dipping sauce.
Instructions — Air Fryer Method
- Prepare the sauce and coating exactly as above.
- Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket and both sides of the coated shrimp with cooking spray.
- Cook shrimp in batches: 4 minutes on one side, flip, then 2 more minutes (about 6 minutes total) until crisp and cooked through. Repeat with remaining shrimp and serve with sauce.
Nutrition (per serving)
Calories: 161.5 kcal • Carbohydrates: 22 g • Protein: 10 g • Fat: 3.5 g • Fiber: 2 g • Sodium: 164 mg • Sugar: 15.5 g
Serving Suggestions
- Serve with the sweet-and-spicy apricot dipping sauce or a store-bought sweet-and-sour sauce.
- Pair with a crisp slaw or simple green salad for a light meal.
- Add to tacos with shredded cabbage and avocado for a fun twist.
- Serve over brown coconut rice with cilantro for a more substantial plate.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Coconut shrimp are best eaten fresh, but refrigeration will keep them safe briefly.
- To reheat: Warm in a preheated oven or air fryer until crisp. Avoid microwaving when possible, because the coating can soften and the shrimp may become rubbery.
More Shrimp Recipes You’ll Love
- Bang Bang Grilled Shrimp Skewers
- Shrimp Scampi Foil Packets
- Spicy Shrimp Fried Rice
- Shrimp Saganaki