Coconut Shrimp (Crispy, Easy Recipe)

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ready to learn how to make coconut shrimp? (Hint: It’s easy!) This recipe for Baked Coconut Shrimp is lightly sweet, slightly salty, and a little crunchy, with plenty of coconut shrimp paste options.it’s a nice change of pace grilled shrimp or grilled shrimp When you want a crispy coating. As you’d expect from my recipe, it’s made with just 6 ingredients, most of which are pantry staples.

Why You’ll Love This Coconut Shrimp Recipe

Crunchy, light and crispy texture
Perfect balance of sweet and savory
Just 6 Simple, Natural Ingredients (Plus Salt & Pepper)
Contains no white flour (naturally gluten-free)
Ready in just 20 minutes
Healthy Alternatives to Fried Versions
as an appetizer or light meal

Ingredients and Substitutes

This section explains how to choose the best ingredients for coconut shrimp, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

shrimp – Raw shrimp works best, otherwise they will be overcooked. You can buy skinless and gutted, or make your own. I prefer to leave the tails on, but you can also remove the tails (or buy those that have the tails removed) and put them in your mouth. While this coconut shrimp recipe calls for medium-sized shrimp (41-50 per pound), large or jumbo shrimp will work just as well.
Wholesome Delicious Coconut Flour – We used coconut flour instead of white all purpose flour for dredging. It has more coconut flavor, less carbs and is better for you!
Egg – Stir in the eggs to make the coating stick.i haven’t tried egg substitute Here, but if you try one of these, let me know how it goes.
Coconut Crisp – Some coconut shrimp recipes use panko breadcrumbs, but they are not necessary since the coconut is already crispy!I use unsweetened coconut flakes like these – Sometimes they are called shredded coconut. If you don’t mind added sugar, you can use sweetened coconut flakes. I chose the medium flakes for extra texture and crunch, but the smaller flakes stick to the shrimp better. (I use small Coconut Chicken.) Avoid the larger ones as they fall off easily.
seasoning – simple composition smoked paprika (or regular paprika works too), garlic powderSea Salt And Black Pepper.

How to Make Coconut Shrimp

This section shows how to make grilled coconut shrimp, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Thaw the shrimp. If your shrimp are frozen, thaw them briefly in warm water. (They don’t have to be completely thawed, but they shouldn’t be rock-solid. It’s okay if they’re completely thawed.) Pat dry with paper towels.
Set up dredging stations. Prepare three small bowls—one with beaten eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
Coat the shrimp. Toss each piece of shrimp in the coconut flour mixture, dip in the egg, shake off excess egg, and finally press/roll in the coconut flakes.Place in grill pan with wire rack Repeat the above steps for all shrimp.

Tip: Use two hands to prevent lumps.

Sprinkle the flour with one hand, dip the other hand in the egg wash, and use the first hand to roll the coconut flakes. This keeps the coconut flakes from getting too soggy and clumpy.

bake. Bake the coconut shrimp in the oven, flipping halfway through, until firm and fully cooked. Place under the grill until golden brown.

Place the grilled coconut shrimp on a rack on a baking sheet.

Variations: Make Coconut Shrimp in the Air Fryer or on the Stove!

Prepare and coat the shrimp the same way as above, but instead of baking:

decoction – For the air fryer coconut shrimp, place them in a single layer in the air fryer basket and cook as I did Air Fryer Shrimp Recipe.
Sheet Pan French Fries – Heat a large amount of olive or avocado oil in a large skillet over medium heat. Place shrimp in a single layer and fry for about 2-3 minutes per side, until golden brown.

For both methods, make sure the shrimp have plenty of room and don’t crowd the basket or pan.

Coconut Shrimp Paste Options

From tangy spicy to creamy sweet, there are plenty of sauces that pair perfectly with coconut shrimp recipes like this one. Here are some sauce options to try:

Honey Mustard Dressing – my favorite is Sugar Free Honey Mustard,As shown below! It’s sweet, tangy, and creamy all in one, with no refined sugar (or any added sugar at all). Of course, regular honey mustard works too.
chili mayonnaise – Quick mix up a batch spicy mayonnaise Creamy texture.
Sweet chili sauce – A classic combination of sweet and hot.
Honey – you do not must No fuss making the honey mustard… honey on its own is also delicious with coconut shrimp!You can use regular honey or unsweetened honeybut my personal favorite pairing is Sugar-Free Jalapeno Honey for some heat.
mayonnaise – mine Aioli Lacks the sweetness of most coconut shrimp pastes, but it makes up for it in flavor!

There was a pile of coconut shrimp on the plate, one of which was served with a honey mustard sauce.

storage instructions

shop: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat: For best results, bake at 350°F or air fryer at 320°F. I do not recommend microwaving as the coating will lose most of its crispness.
freeze: You can freeze coconut shrimp either before or after baking. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a Ziploc bag or airtight container and store in the refrigerator for up to 3 months. Reheat (or cook) directly from frozen without thawing first.

What to Serve with Coconut Shrimp

Coconut Shrimp Recipe Is Amazing Finger Food healthy appetizers, but they can also be served as a main course with a variety of side dishes. Here are some ideas for serving:

More Easy Shrimp Recipes

I always keep a bag of shrimp in the freezer for a quick appetizer healthy dinner. If you liked this coconut shrimp recipe, try these other easy shrimp recipes next:

recipe video

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raw material

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instruct

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Preheat oven to 400°F (204°C). Place a nonstick wire rack on a lined baking sheet (This is the set I use). Spray or brush the rack with oil.
If your shrimp are frozen, thaw them slightly by placing them in warm water. (They don’t have to be completely thawed, but they shouldn’t be frozen solid. It’s okay if they’re completely thawed.) Pat dry.
Prepare three bowls—one with beaten eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
Toss each piece of shrimp in the coconut flour mixture, dip in the egg, shake off the excess, and finally press/roll in the coconut flakes. Place on a wire rack.
Grilled Coconut Shrimp 4 minutes.flip and cook 5-6 minutes left, until firm and cooked through.under the broiler 1-2 minutesuntil light golden yellow.

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recipe notes

Serving Size: 6 shrimp

The nutritional information only includes 2 tablespoons of coconut flour because there will be 1 tablespoon left. We used a little more and it was easier to unclog the shrimp.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories Chapter 443

fat 30 grams

protein 31 grams

total carbohydrates 12 grams

net carbs 5 grams

fiber 7 grams

sugar 3 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?see our nutrition policy.

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