baked coconut shrimp
Prep time
Cook time
Total time
Recipe type: Meat & Seafood
Serves: 4 servings
  • 1 lb shrimp, peeled and de-veined
  • ½ cup sweetened shredded coconut
  • ½ cup seasoned panko crumbs
  • 2 tbsp all-purpose flour
  • 1 egg
  • salt, pepper, and garlic powder to taste
  • for the dipping sauce: mayo and sriracha sauce
  1. Preheat oven to 425F.
  2. Clean shrimp, rinse, and pat dry.
  3. In a small bowl, combine the coconut and panko. In a separate small bowl, break the egg and whisk lightly, and in a third bowl, whisk together the flour and seasonings.
  4. Dip your shrimp first in the flour, shaking off the excess, then the egg, and then the coconut-panko mixture.
  5. Place shrimp on a baking sheet lined with parchment, and spray lightly with nonstick spray.
  6. Bake shrimp for 10 minutes, then flip and bake for 6-7 minutes longer.
  7. When ready to serve, mix together the mayonnaise and as much sriracha hot sauce as desired. Enjoy!
Recipe by The Baking Fairy at