Go Back
+ servings

Baked Coconut Shrimp Recipe

A delicious baked coconut shrimp recipe that tastes better than takeout!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: Appetizer, coconut shrimp, shrimp
Servings: 6 people
Calories: 264kcal


  • Baking Sheet
  • Oven
  • 3 Bowls


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


  • 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.


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