Baked Coconut Shrimp are golden, crispy, and perfect dipped in a sweet and spicy dipping sauce. They’re great to serve as an appetizer or even with a side for dinner.
- 1.5–2lbs large raw shrimp, peeled and deveined with tails
- 4 eggs
- 3 cups shredded sweetened coconut
- 1 cup Panko Breadcrumbs
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Kosher Salt and Pepper
- 3–4 tablespoons honey
- 2 tablespoons chili garlic sauce
- Prep – Preheat the oven to 425 degrees F and line two baking sheets with parchment paper.
- Set up Breading Stations: Use shallow bowls (or I like to use cake pans) to set up the breading stations. In the first, beat the eggs with a pinch of pepper. In the second, mix together the coconut, Panko, and a pinch of pepper. And in the third, the flour, onion powder, garlic powder, paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
- Coat the Shrimp: Start by dredging the raw shrimp in the flour mixture, then in the eggs (coating both sides), and finally coat in the shrimp mixture. Place the coated shrimp on a lined baking sheet leaving a small amount of space in between each shrimp.
- Bake – Bake the coconut shrimp in the hot, preheated oven for 8-10 minutes until golden brown and the shrimp are cooked.
- Dipping Sauce – To make a the homemade dipping sauce, mix together the honey and chili garlic sauce. Taste and adjust to your spice preference.
- Serve and Enjoy!
- Air Fry – Air fry the shrimp for about 5-7 minutes at 375 degrees F. They should be golden brown and fully cooked.
- Leftovers – Leftover shrimp can be stored in the fridge for up to 3 days. For best results, reheat in the oven at 325 degrees F.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main
- Method: Oven
- Cuisine: American
Keywords: Baked Coconut Shrimp, Easy Coconut Shrimp, Coconut Shrimp in the Oven, Air Fryer Coconut Shrimp