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The secret to truly crispy baked coconut shrimp is in the breading. It’s all about double toasting – toast the panko breadcrumbs and coconut before you bread the shrimp and let it crisp up again while the shrimp bakes. With this method, the breading adheres perfectly and the shrimp stay truly crispy. It’s the best alternative to deep frying that I’ve found!

Dipping Crispy Baked Coconut Shrimp

Every other year, the Stevens family gathers at Keith’s dad’s house for Christmas. It’s tradition to deep-fry shrimp on Christmas Eve and we all love it (well, except for the two seafood haters who have a giant steak instead!). The shrimp is always excellent: crispy on the outside, tender in the middle, deeply flavorful.

Ingredients You Need to Make Coconut Shrimp

  • Shrimp: ideally large raw shrimp with tails intact
  • Flour: unbleached all-purpose flour
  • Eggs: large or extra-large eggs
  • Panko Breadcrumbs: these are a must for the crispiest coating
  • Coconut: unsweetened, shredded coconut
  • Mayonnaise: good quality store-bought mayonnaise or homemade mayonnaise
  • Sriracha: or your favorite hot sauce
  • Lime: fresh lime juice
  • Kosher Salt and Freshly Ground Black Pepper:
  • Fresh Parsley: optional

Why you don’t need a deep fryer for crispy Coconut Shrimp.

Until now I only got to enjoy that meal every 24 months because honestly, I don’t like to deep-fry food in my own kitchen. It’s just not worth the mess. But after successfully making Crispy Baked Buffalo Wings and Baked Chicken Tenders (after a couple of failed attempts), I thought, “Why not try the same method in a baked coconut shrimp recipe?” And all I can say is – wow! Not only are these shrimp incredibly delicious and super crispy, they come at a minimum of effort and mess. If you love fried shrimp, you simply must try this easy recipe!

How to Make Coconut Shrimp

Here is the key step – you need to pre-bake the mixture of panko breadcrumbs and shredded coconut before you bread the shrimp. Note the difference in the photo below. The breading is already lightly golden before you coat the shrimp with it.

Crispy Baked Coconut Shrimp

Then you coat the shrimp in this order: flour, egg, breading. Next you crank up the oven and bake the shrimp on a rack until deeply golden all the way around.

Crispy Baked Coconut Shrimp with remoulade sauce

That’s it! You’re rewarded with perfectly crispy, entirely tasty shrimp. Serve a spicy sriracha mayonnaise or spicy remoulade sauce for dippin to make them even better.

Crispy Coconut Shrimp served on a white plate with dip

With this simple method, we get to enjoy the flavor and texture of crunchy fried shrimp all year long without the mess or hassle of deep frying. And you can too!

More Must Try Shrimp Recipes

Serve With

Recipe Video


Crispy Baked Coconut Shrimp

4.72 from 7 votes
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Course: Appetizer, Main Course
Cuisine: American
Calories: 534
Servings: 4 people
A delicious and easy alternative to deep-fried coconut shrimp. This recipe requires minimal effort and mess, but yields maximum flavor and crunch.


  • 1 pound large shrimp peeled and deveined
  • 1 cup panko breadcrumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • 1/4 cup sriracha
  • 1 tablespoon fresh lime juice
  • 1/2 cup unbleached all-purpose flour
  • salt and freshly ground black pepper
  • 2 large eggs beaten
  • fresh parsley minced, for garnish (optional)


  • Preheat oven to 350 °F (177 °C).
  • Whisk together panko and unsweetened coconut in a bowl. Spread mixture onto a rimmed baking sheet in a single layer. Bake for 4 minutes, until lightly golden. Return to bowl and whisk in kosher salt.
  • Place oven-safe rack on baking sheet and and brush with oil or coat with non-stick cooking spray.
  • Meanwhile, whisk together dip ingredients in a small bowl: mayonnaise, sriracha and lime juice. Cover and refrigerate until ready to serve.
  • Increase oven to 425 °F (218 °C).
  • Put flour on a small plate and season with salt and pepper, stir to combine.
  • Set up your breading station in this order: flour, egg, breading. Dredge one shrimp in flour and shake off excess, dip in egg and then coat thoroughly with coconut mixture. Place on rack in baking sheet. Repeat with remaining shrimp.
  • Bake for 8 to 10 minutes until shrimp are golden brown and cooked through. Transfer shrimp to platter and garnish with parsley if desired. Serve immediately with sriracha mayonnaise for dipping.


If you aren’t a fan of coconut, no problem! Just use 1 1/2 cups of panko and skip the coconut. And for other dip options, I love Dorothy’s suggestions in the comments: Thai sweet chili sauce or mango chutney!


Calories: 534kcal | Carbohydrates: 26g | Protein: 31g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 390mg | Sodium: 1896mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 17mg | Calcium: 209mg | Iron: 4.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Marianne says:

    Hi Marissa! I am making these for my mums birthday tonight, have all the ingredients but I don’t have the rack exactly! I have a wire rack ie grill one but worried it’s not right one! Any alternative at all you can suggest!

    1. Marissa Stevens says:

      Hi Marianne! I recommend cooking them on a foil lined baking sheet that you’ve brushed with a little oil. I hope that helps!

  2. Tonya Coty says:

    This is one of my favorite recipes! The double toasting of the Panko makes a world of difference! For my dipping sauce, I use Orange Marmalade as a base, then add in a dash of stone ground mustard and a little prepared horseradish (amount depends of how spicy you prefer it). Serve at room temperature or warmed but not hot, as consistency becomes too thin. Taste is awesome with the orange and the coconut! I have also done a whipped cream base one with chopped up canned or fresh pineapple (amount can vary, based on how well you like pineapple, but dry off pineapple, so the moisture doesn’t break down cream), salt and pepper (dash each) and a splash of lemon juice (preferably real lemon juice). Coconut and pineapple is another great classic combo! Enjoy!

    1. Marissa Stevens says:

      I’m so glad you enjoyed these, Tonya! Ad your dipping sauce sounds amazing!

  3. Lisa says:

    3 stars
    We have loved nearly every recipe I’ve tried from this site… but the coconut shrimp wasn’t to our liking. It absolutely does turn out perfectly crunchy, with succulent shrimp inside. Pre-toasting the breading to a golden brown is a great idea.

    But, in the end, I think panko crumbs sort of need deep frying to bring out the best in them. As is, they tasted a bit starchy and unpleasant. And the breading didn’t have a very strong coconut flavor at all, despite the pre-toasting. I think a 1:1 ratio of coconut to panko may lend more flavor. But ultimately I think deep frying would lend the best flavor 😊

    1. Marissa Stevens says:

      Hi Lisa! Thank you for your thoughts and honest review. I’m sorry that this one wasn’t a hit for you. Since you wanted a stronger coconut flavor, increasing the coconut in the breading is a great idea!