Baked Coconut Shrimp

Baked Coconut Shrimp, coconut shrimp

One of America’s all time favorite appetizers for any occasion is coconut shrimp – am I wrong? Unless, of course, you’re allergic to seafood or  don’t like shrimp and/or you don’t favor coconut (what!!). If you fall in either of these two categories, you may as well click out now. Me, I love both and have tried many coconut shrimps in all kinds of places. Naturally, it’s best eaten near the seashore, sipping a fruity concoction (preferably without a pastel umbrella) beneath swaying palms, the warmth of the sun and gentle sea breezes caressing your skin. *sigh*

There really are no bad days at the beach but, sadly, we can’t all have that every day, so I’ve created an easy recipe that can take you there in about 30 minutes… just add wine, or a Mai Tai, sans umbrella.

Baked Coconut Shrimp, coconut shrimp

“Twice the Coconut Shrimp” is included in my early recipes here on She’s Cookin’ – it was equally delicious as this version, but it was fried and the photo definitely reflects how far I’ve come in this food blogging journey. Today’s version is also a double Coconut Shrimp, meaning the shrimp is dipped in liquified coconut oil instead of the standard egg wash, followed by panko (Japanese bread crumbs) and organic unsweetened shredded coconut.

The baked shrimp was a perfect golden brown with the requisite crispness and crunchy texture that panko never fails to achieve. Being a lover of all things coconut – it was definitely coconutty and the orange and Serrano chile sauce imparted just the right amount of sweet heat and burst of citrus to complement the crustacean. It’s a virtual party in your mouth that will have you and your guests reaching for another, then another, and another… until they’re all gone.

Baked Coconut Shrimp
Prep time
Cook time
Total time
Coconut Shrimp with all the crunch you love (without frying) and a subtle hint of cayenne and curry accented by a citrusy orange Serrano chile dipping sauce.
Serves: 4 appetizer servings
  • 1 pound large shrimp (12-15 shrimp per pound)
  • 2 tablespoons [LouAna|} Coconut Oil
  • ⅔ cup Panko bread crumbs
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon curry powder
  • ½ cup shredded unsweetened coconut
Orange Serrano Chile Dipping Sauce:
  • juice and zest of one orange
  • (about ½ cup juice and 1 teaspoon zest)
  • 1 tablespoon sweet chile sauce or orange marmalade*
  • ½ teaspoon diced red serrano chile (about half a chile)
  • ½ teaspoon coconut aminos*
  1. Heat oven to 425 degrees. Spray a rimmed baking sheet with oil.
  2. Remove the peel from the shrimp, leaving the tail intact, de-vein if necessary. Rinse under cold water. Drain, pat dry with paper towels. Cut lengthwise to butterfly shrimp.
  3. Warm coconut oil in a glass bowl for 20 seconds in the microwave to liquify. Mix the panko bread crumbs, cayenne pepper and curry powder.
  4. Holding the shrimp by their tails, dip first into the coconut oil, then in the panko mix to lightly coat, then, roll in the coconut. Be careful not to overcoat or you could end up with mushy shrimp. Lay the shrimp on its side on your prepared baking sheet.
  5. Place baking sheet on the middle rack and bake for 15 minutes, or until coating is golden brown. Turn the shrimp halfway through baking.
* I used an Orange Carrot Marmalade bought at the farmers market. Mango or apricot can be substituted. Coconut Aminos are a low sodium, no soy substitute for soy sauce. Low sodium soy sauce can be substituted.


baked coconut shrimp, coconut shrimp

LouAna® Foods is a cooking oil processing company that started over a hundred years ago in Opelousas, Louisiana by Cajun settlers. Through the years they have evolved and modernized their refinery and packaging facility and, today, they the nation’s largest independent cooking oil refinery.  LouAna®  also stays on trend with their newest offering: Coconut Oil which is ideal for baking, sautéing, and stir-frying, due to its excellent flavor and aroma. Coconut oil contains no trans fat and no cholesterol. It makes great flaky crusts and adds a very subtle coconut flavor to sweet and savory dishes.

LouAna® Peanut Oil is the leading brand of peanut oil in the nation and the oil of choice among most experienced turkey fryers. LouAna® Peanut Oil is 100% pure peanut oil with no additives. It contains zero grams of trans fatty acids per serving and is naturally cholesterol-free. Fried chicken experts consider LouAna® Southern Frying Oil’s taste and performance superior compared to vegetable oil (soybean oil), canola oil, or corn oil.

In addition to peanut oil, LouAna® offers a wide range of cooking and salad oils. All LouAna® oils are cholesterol-free and trans fat free. Their delicate, light flavors make them ideal for frying, salad dressings, marinades, baking, and sautéing.


Disclosure: I received a jar of LouAna® Coconut Oil to review and use in my cooking capers. 


4 Responses to “Baked Coconut Shrimp”

  1. Don Willis April 27 at 6:07 pm #


  2. Alice D'Antoni Phillips April 28 at 5:01 am #

    thank you, Priscilla! I needed a great coconut shrimp recipe!! xo ~~ally

  3. sippitysup April 28 at 3:07 pm #

    Anytime, anywhere… GREG

  4. Lisa April 28 at 10:47 pm #

    This is what I love – baked versions of my favorite deep-fried, guilty pleasures. The first time I had coconut shrimp was at Bennigans..or Fridays (well, one of those luxurious pig-out chains) when I was 11, in Florida. I was hooked. I can already tell I’m going to be hooked on your baked version.

    That said, yes..may have dodged a bullet ‘then’, but now I probably would have ran with it, especially if I knew what was in store for me. So nice to see your pretty face again xo.

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