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Ready to learn how to make coconut shrimp? (Hint: It’s easy!) This baked coconut shrimp recipe is slightly sweet, slightly savory, and a little crunchy, with lots of coconut shrimp sauce options just like coconut chicken. It’s a nice change of pace from baked shrimp or grilled shrimp when you want a crispy coating. And as you’ve come to expect from my recipes, it is made with just 6 ingredients — most of them 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)
- No white flour (naturally gluten free)
- Ready in just 20 minutes
- Healthy alternative to deep-fried versions
- Works as an appetizer or light meal
Ingredients & Substitutions
This section explains how to choose the best ingredients for coconut shrimp, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Shrimp – Raw shrimp works best, otherwise they’ll get overcooked. You can buy it peeled and deveined, or do it yourself. I prefer to leave the tails on to hold onto, but you can also remove the tails (or buy the ones that have tails already removed) to just pop them into your mouth. Although this coconut shrimp recipe calls for medium shrimp (41-50 per pound), large or jumbo shrimp will work, too.
- Wholesome Yum Coconut Flour – Instead of white all-purpose flour, we’re using coconut flour for dredging. It’s more coconut flavor, less carbs, and better for you!
- Eggs – Whisked eggs make the coating stick. I haven’t tried egg substitutes here, but let me know how it goes if you try one of them.
- Coconut Flakes – Some coconut shrimp recipes use panko breadcrumbs, but they aren’t necessary, since coconut is already crunchy! I use unsweetened coconut flakes like these — sometimes they are called shredded coconut. You can use sweetened coconut flakes if you don’t mind the added sugar. I opted for medium-sized flakes for extra texture and crunch, but smaller flakes stick to the shrimp even better. (I use small ones for coconut chicken.) Avoid larger ones, which fall off easily.
- Seasonings – A simple mix of smoked paprika (or regular paprika also works), garlic powder, sea salt, and black pepper.
How To Make Coconut Shrimp
This section shows how to make baked 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 the recipe card below.
- Thaw the shrimp. If your shrimp are frozen, run them under lukewarm water to briefly thaw. (They don’t have to thaw completely, but should not be rock solid. If they are fully thawed, that’s also okay.) Pat dry with a paper towel.
- Set up the dredging stations. Arrange three small bowls – one with whisked 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. Dredge 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 on a baking sheet with a wire rack and repeat with all the shrimp.
TIP: Use 2 hands to prevent clumping.
Use one hand for the flour, switch hands for the egg dip, and return to the initial hand for rolling in coconut flakes. This prevents the coconut flakes from getting too wet and clumpy.
- Bake. Place the coconut shrimp in the oven and bake, flipping halfway through, until firm and fully cooked. Place under the broiler until golden brown.
VARIATION: Make coconut shrimp in the air fryer or on the stove!
Prepare and coat the shrimp the same way described above, but instead of baking:
- Air Fry – For air fryer coconut shrimp, arrange it in a single layer in the air fryer basket, and cook according to my air fryer shrimp recipe.
- Pan Fry – Heat a generous amount of olive oil or avocado oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, until golden brown.
For both of these methods, make sure the shrimp has enough space and don’t crowd the basket or pan.
Coconut Shrimp Sauce Options
From tangy and spicy to creamy and sweet, there are lots of sauces that pair well with coconut shrimp recipes like this one. Here are some dipping sauce options to try:
- Honey Mustard – My fave is sugar-free honey mustard, pictured below! It’s sweet, tangy, and creamy all in one, with no refined sugar (or any sugar at all). Of course, regular honey mustard works as well.
- Spicy Mayo – Mix a fast batch of spicy mayo for a creamy kick.
- Sweet Chili Sauce – A classic pairing with its blend of sweet and heat.
- Honey – You don’t have to fuss with making honey mustard… honey on its own is also delicious with coconut shrimp! You can use regular honey or sugar-free honey, but my personal favorite pairing is sugar-free jalapeno honey for some heat.
- Aioli – My garlic aioli lacks the sweetness that most coconut shrimp sauces have, but it makes up for it in flavor!
Storage Instructions
- Store: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: For best results, bake at 350 degrees F or air fry at 320 degrees F. I don’t recommend microwaving, as the coating will lose most of its crispness.
- Freeze: You can freeze coconut shrimp before or after baking. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a zip lock bag or airtight container, and keep in the freezer for up to 3 months. Reheat (or cook) straight from frozen, do not thaw first.
What To Serve With Coconut Shrimp
Coconut shrimp recipes make amazing finger food as a healthy appetizer, but they can also work as a main dish with a variety of sides. Here are some ideas for serving:
- Salad – Place coconut shrimp over an arugula salad to make a light meal, or serve cabbage salad or make-ahead broccoli cauliflower salad on the side.
- Fries – For a quick and easy meal, add a side of garlic parmesan fries. Or for lighter options, make jicama fries or zucchini fries instead.
- Rice – Try it with fried rice, or cauliflower fried rice for a healthier choice.
- Slaw – The flavors here work well with a sweet, creamy side of broccoli slaw or classic coleslaw (or try my low carb coleslaw).
More Easy Shrimp Recipes
I always keep a bag of shrimp in my freezer for quick appetizers and healthy dinners. If you like this recipe for coconut shrimp, try these other easy shrimp recipes next:
Recommended Tools
- Baking Sheet & Wire Rack – The rack helps keep shrimp crispy by circulating air on all sides.
Coconut Shrimp Recipe
Coconut Shrimp (Crispy, Easy Recipe)
Learn how to make coconut shrimp with just 6 ingredients! This easy coconut shrimp recipe takes only 20 minutes and has 5 sauce options.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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If using the oven: Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet (This is the set I use). Spray or brush the rack with oil.
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If your shrimp are frozen, run them under lukewarm water to thaw a bit. (They don't have to thaw completely, but should not be frozen solid. If they are fully thawed, that's also okay.) Pat dry.
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Arrange three bowls — one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
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Dredge 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 the wire rack if using the oven method, or otherwise a cutting board.
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Oven method: Bake coconut shrimp for 4 minutes. Flip and cook for 5-6 more minutes, until firm and cooked through. Place under the broiler for 1-2 minutes, until lightly golden.
Pan fry method: Heat a generous amount of olive oil or avocado oil in a large skillet over medium heat. Cook shrimp in a single layer for 2-3 minutes per side, until golden brown and cooked through.
Air fryer method: Arrange the shrimp in a single layer in the air fryer basket. Air fry for 2-4 minutes, until golden brown and cooked through.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
Serving size: 10-12 shrimp
Nutrition info only includes 2 tablespoons coconut flour, because 1 tablespoon will be left over. We use a little extra so that it’s easier to dredge the shrimp.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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63 Comments
Julianne
0These turned out perfect! I really loved the crunch coconut coating and they were perfectly cooked.
Gina
0So crispy and crunchy with great flavor. These are always on my menu when we have people over – the best app!
Ali
0These were so great my niece thought it was takeout ahaha we loved them!! Thank you!
Shay L.
0These were excellent! I made them for dinner last weekend and served them with the broccoli slaw you shared in the serving suggestions. I’ll be making these again this weekend but as an appetizer for a party. I made them with the pan fry method so they were nice and crunchy.
Shelby
0Absolutely delicious! I made it with the spicy mayo sauce and hubby and I devoured it on a movie night. Great flavor combo.
julie
0This was a little dry and not enough coconut flavor for my likings. The recipe did assemble very easy.
Janice
0We didn’t care for all coating, it turned kind of gummy. We ended up knocking all the stuff off them and eating them straight up.
Jo
0Are you supposed to use fine coconut flakes or large? I used a combination. I used pre cooked shrimp and cooked for the same amount of time. I found it a bit hard to keep the coconut on especially when turning. They were still good and I enjoyed making them.
Wholesome Yum D
0Hi Jo, I used medium in this recipe.
Claire
0Hey there, I have a quick question…I bought this huge bag of SandBar jumbo shrimp, I just realized they are already cooked. Is there any way to use precooked shrimp for this recipe or would that be impossible because the shrimp would be overcooked?
Thank you in advance!
Wholesome Yum D
0Hi Claire, You can try it, but you are right they would likely be overcooked.
Rochelle
0I haven’t made this yet, but I need to know what the sodium content is, per serving? Thank you.
Wholesome Yum D
0Hi Rochelle, Nutrition facts are provided as a courtesy. If you have questions about calculations please see our nutrition policy.
Jack
0I love these. I have made them twice already. They satisfy my cravings for small finger foods. They are perfect to eat when you are curled up on the couch with a Netflix movie. Awesome recipe.
Lawrence Edward Greene
0I made this tonight 11/21/2021. It’s was different from the ethnic Italian food I make daily, but that’s what I wanted. The shrimp was a bit overcooked, my fault. I couldn’t taste anything Cajun, I will adjust. I will make this again and I appreciate the recipe. I wrote it down in my recipe book, not many recipes have that honor. I don’t have a rack so I put it on a parchment paper cookie sheet and didn’t turn it. I’m thinking maybe more garlic and definitely more salt. Still 5 stars! Yay!
Amy
0What dip is she using?
Wholesome Yum D
0Hi Amy, This is sugar-free “honey” mustard that you can find in my Easy Keto Cookbook.
Lori
0Wonderful base recipe, but I like it a little sweeter! I’ve made this a couple of times in a standard oven, an air fryer, and fried in oil. There is a trick for anyone without a rack – crumpled then partially flattened heavy-duty aluminum foil – lets more air circulate and excess oil drain away than a flat surface. The oven and the air fryer do better getting golden/crisp if the prepared shrimp is spritzed with oil. I like frying in oil to make this dish completely satiating but it isn’t as light. I recommend throwing a tablespoon of coconut flour in with the coconut shreds. Though harder to find, using the recommended smaller shreds is the right way to go. For a copycat Red Lobster Parrot Isle, go jumbo, skip the paprika and add a little onion powder as well as a bit of sweetener to both the egg wash and shreds. The copycat keto Pina Colada sauce is mayo, coconut cream, lime powder/juice, sweetener, a little bit of sugar-free pineapple jam and some more pineapple extract thinned with a little coconut milk. I’ve brought the sauce to the restaurant this Labor Day and had servers try it to then say it was spot-on as theirs does not contain any rum too. The dish is lovely with any dipping sauce but I also like a bang-bang sauce of mayo and sweet chili sauce – again sweeter than Maya’s that uses sriracha. Won’t need any fat bombs after basing sauces on the mayo! I hope this helps anyone with a hankering for Red Lobster!
Debbie Gulling
0My family enjoyed the coconut shrimp I made from your recipe. Thank you!
KM
0Hello, I thoroughly enjoyed the ease of prep and the delicious results of this recipe. Thank you
Rhonda
0I love this recipe. Don’t change a thing!
Marilyn
0I really love this recipe! My husband said it is really good. I cooked in an air fryer. Thank you for this awesome recipe.
Anna
0My parents said this was the best shrimp they’d ever had. The recipe is pretty fool-proof and full of coconut flavor. Just don’t leave it under the broiler too long and burn it like I nearly did!!
Rose
0Great recipe! So flavorful and the shrimp were perfectly done! I used xtra large shrimp. So easy too! 5 stars! Thank you Maya
Chelsea Wilhelm-Maskis
0Turned out perfect! I used much bigger shrimp so didn’t have as many as the recipe called for. It was the perfect amount of coconut and crispiness. Used butter as a dip. Neither my fiancé nor I are really huge shrimp fans but this recipe was so good I will definitely make it again!
Kim
0Absolutely delicious! The recipe would not be for “sweeter” shrimp like in some restaurants. Definitely more savory, although a sweet Thai chili sauce may make it sweeter.
We used your Mayo/sriracha sauce which was awesome. Definitely a new favorite.
As an aside, this was the first recipe I used from the meal app. I’ve made your recipes for a long time. Cucumber salad as a yummy side. Thanks, Maya!
Cyndi Polanco
0I tried the recipe but my family didn’t like it. They felt the coconut was not golden and crisp like the fried recipes. Thank you for sharing it.
Wholesome Yum M
0Hi Cyndi, I am sorry this recipe didn’t meet your expectations. I have a few other shrimp recipes to try if you like. Here’s Shrimp Scampi, Cajun Shrimp Caesar Salad, Spicy Keto Thai Shrimp.
Blair
0I made them in the air fryer. 4 mins at 400 degrees and then flipped and cooked an additional 3 mins. Came out perfect. I think a sweet chili dipping sauce would be ideal. But I made a mayo and sriracha dipping sauce that wasn’t terrible to go with them. A little bland without a sauce…and I needed to add in some more fat.
Christi Searls
0Very easy and so good!!!
Sabrina
0I have precooked frozen shrimp. Wondering if they’d be able to used and just cook for a shorter time?
Wholesome Yum M
0Hi Sabrina, I have not tested this with pre-cooked shrimp, and am not sure how it would turn out. The worry would be to overcook and end up with rubbery shrimp. Please let us know how the recipe turns out if you decide to try it.
Jeanie
0Not sure what I did wrong but mine turned out very dry and not sweet at all. Barley any coconut flavor. The reviews all say how delicious these are. I followed directions and recipe exactly. Any pointers?
Wholesome Yum M
0Hi Jeanie, I’m sorry the recipe didn’t turn out as expected. The coconut flavor comes out in the oven as the coconut flakes turn golden. Did you coconut gain any color?
Valerie
0This was such a hit! I will be making it again! I chose to use a chili garlic aioli instead of sweet and it was a great taste comparison and I used my air fryer with the racks! So easy because it has a shrimp button
Chrissy
0Very good! I did pan fry them because I wanted them to definitely be crunchy! Did not miss the regular flour. My kids even approved and wanted seconds!
Kenzie
0I know it says 4 servings , is that only 4 shrimp?? Sorry I’m confused about the servings.
Wholesome Yum M
0Hi Kenzie, Divide up 1 lb of shrimp evenly between 4 servings. I approximated anywhere form 42 – 48 shrimp depending on size. So that would mean a serving is roughly 10 – 14 shrimp.
Lacey
0Has anyone tried these in an air fryer?
Maya | Wholesome Yum
0Hi Lacey, I haven’t tried it but think it would definitely work. I’d estimate 3 minutes per side at 400 degrees in the air fryer.
Brittney
0Hi! First of all, I love everything I’ve made from your site! I’m excited to try this recipe for my meal prep this week. I am wondering if I can save the egg wash and prepare the shrimp fresh each day? Or can I store the prepared shrimp in the fridge and bake it each day? Lol I’d like to eat everything fresh each day! Thank you!
Wholesome Yum M
0Hi Brittany, I would avoid preparing the shrimp ahead and leaving uncooked if you can. The coating won’t like sitting in the fridge overnight or longer. If possible it’s best to coat the shrimp and cook on the same day. If you would like to do a large batch, then I suggest coating and cooking on the same day, then freezing in a single layer in the freezer. Frozen shrimp can then be transferred to a freezer bag.
Cathy Gordon
0Could you Air Fry this. Any Recommendations for time if set at 400?
Wholesome Yum M
0Hi Cathy, Yes that should work just fine. You can follow the cooking time as written in the recipe.
owen
0What happens if you don’t have a rack to put the shrimp on? can I just use parchment paper on a cookie sheet?
Also, could I cook it at 375 instead of 400? if so, how much cook time are we talking about?
Wholesome Yum M
0Hi Owen, If you don’t have a rack, then yes, I think parchment paper on a cookie sheet would work fine. I wouldn’t change the oven temperature if you don’t have to. Shrimp need to cook quickly, so lowering the temperature would mean they would have to be in the oven longer and possibly become rubbery.
James Thomas
0The video link(s) is missing or VERY hard to find.
Maya | Wholesome Yum
0Hi James, The video for each recipe, when available, is always right above the recipe instructions on the recipe card. 🙂
Cheryl
0Perfect!
Patti
0These tasted uhmazing!!! Any good tips to keep coconut flakes on the shrimp? Most of mine flaked off when I flipped them (with tongs).
Jules Shepard
0Just LOVE this recipe! I’ve already pinned this one!
Beth
0I love that you give us an option to bake this style of shrimp and still end up with a crispy result!
Liz
0Thank you for such clear, concise directions! This coconut shrimp turned out crispy and delicious!! We all loved it!
Valentina
0Oh my gosh, this shrimp recipe is so delicious! Love the touch of paprika in the crust. 🙂
Diana Reis
0Amazing taste and texture. The outside is nice and crunchy. These really feel like a treat and not a diet dish at all.
Veena Azmanov
0This is awesome. Healthier and tastier and unique too.A must try option.
Susan
0This is absolutely my husband’s favorite way to have shrimp! I haven’t made it because I don’t want to fry it. Thanks for a great recipe that’s baked! And thanks for the tips on storing and freezing!
Michelle
0These look delicious! I love coconut shrimp and can’t wait to try a healthier version 😀
Carolyn Carsten
0I just pre-ordered your book!
Can I get the honey mustard recipe ahead of time 🙂
Thanks for all you do!
Carolyn
Wholesome Yum
0Hi Carolyn! Sorry, you’ll have to wait til release day. 🙂 In the meantime, you’ll get some bonuses soon with a few exclusive cookbook recipes.
Julianna
0Hi,
Thank you for this recipe! My daughter is on a medical low carb diet and we have been missing our coconut shrimp:-) I will make this with chicken tenders as well!! We found the smoked paprika way overwhelming though. I had some shrimp left which I made with only some sweet paprika and it came out divine. Also, our convectional oven crisped it up nicely so we didn’t need to use the broiler.
Debbi
0Does the coconut get good and toasted during the baking, or would it be better to toast it a little before coating the shrimp?
This looks really great!
Wholesome Yum M
0Hi Debbie, Check out the video in the recipe card. If you like your coconut toasted more than that, then you can put it in the oven for a few minutes before using it to coat your shrimp.