Baked Coconut Shrimp Recipe

You are going to love this easy and delicious recipe for Baked Coconut Shrimp. Who knew it could be so easy to make at home. 

While we were on our honeymoon in Kauai, we were craving some fresh seafood and right across the way from our hotel was this tiny little shack of a place called “Shrimp Station”. At first, I was hesitant to eat there, because it looked a little on the sketchy side – and there was NO WAY I was going to end up with food poisoning while vacationing in Hawaii!

After a good, long conversation, my husband finally convinced me to try it – and it was the second-best choice I have ever made (the first was marrying him 😉 ). It was probably the best coconut shrimp I have ever tasted in my life!

Of all the fabulous restaurants on the island, we went back to that one twice – and had to talk each other out of going there every day! I have been waiting to surprise my husband with coconut shrimp ever since we got home, and this baked version is just as good as Shrimp Station’s (with about 1/4 of the calories!).

RELATED RECIPE: IF YOU LOVE THESE SHRIMP TACO BITES, BE SURE AND TRY OUR GRILLED TILAPIA TACOS. SO EASY TO MAKE AND TASTE AMAZING!

Try more of our favorite shrimp recipes:

• The Best Shrimp Scampi
• Outback Steakhouse Copycat Coconut Shrimp
• Easy Lemon Garlic Shrimp
• Mango Chili Shrimp
• Chicken and Shrimp Carbonara

Serves: 6 people

Baked Coconut Shrimp Recipe

A delicious baked coconut shrimp recipe that tastes better than takeout!

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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Ingredients

• 1 lb large shrimp raw, deveined and peeled
• ⅓ cup cornstarch
• 1 teaspoon salt
• ¾ teaspoon cayenne pepper
• 3 eggs Just use the egg whites
• 2 cups sweetened flaked coconut

Instructions

• Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
• Rinse and pat dry the peeled and deveined shrimp.
• In a small bowl mix the cornstarch, salt, and cayenne pepper.
• In another bowl beat the 3 egg whites until they are foamy.
• In a third bowl pour the 2 cups of coconut.
• Add shrimp one at a time, coating first in the cornstarch mixture (covering it completely), then dip it in the egg mixture, and then roll it in the coconut.
• Place shrimp on the baking sheet and repeat until you run out mixture. (I completely coated about 30 shrimp).
• Bake for 15-20 minutes, turning them over halfway through the cooking time until the shrimp is pink on the outside and the coconut is lightly browned.

Nutrition

Calories: 264 kcal · Carbohydrates: 21 g · Protein: 19 g · Fat: 11 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 272 mg · Sodium: 1088 mg · Potassium: 198 mg · Fiber: 3 g · Sugar: 11 g · Vitamin A: 223 IU · Vitamin C: 3 mg · Calcium: 126 mg · Iron: 2 mg

Equipment

• Baking Sheet
• Oven
• 3 Bowls

Recipe Details

Course: Appetizer

Cuisine: American

Recipe from: All Recipe