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GET IT NOWMy Coconut Shrimp Recipe Is Crispy And Juicy Without Deep Frying
If you had told me a decade ago that I’d be cooking coconut shrimp, I would have laughed. I didn’t even used to like coconut or shrimp. But over my years of developing healthy recipes, I’ve come to love both of them, and this combination totally won me over. Here’s why:
- Juicy shrimp with light, crunchy coating – They’re a little sweet, a little savory, and a little crunchy, in all the right ways — without that heavy feeling you get from deep-fried versions. And it’s a nice change of pace from baked shrimp or grilled shrimp when you want a crispy coating.
- Super easy – You only need 6 ingredients, plus salt and pepper.
- Healthier way to make it – Most coconut shrimp recipes I’ve seen use flour or breadcrumbs, and often they’re deep fried. Mine uses actual coconut for both dredging and breading, so it’s naturally gluten-free — and has much less oil.
- 3 ways to cook – I originally baked these, but have since made them on the stovetop and even my air fryer! I’ll show you all 3 options.
- Versatile – I’ve served these as an appetizer or as a main dish dinner recipe! There’s no bad time for coconut shrimp. 😉
So, if you’ve got a bag of shrimp and some shredded coconut, make this coconut shrimp recipe with me!
Ingredients & Substitutions
Here I explain the best ingredients for my coconut shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shrimp – I highly recommend raw shrimp here, otherwise it overcooks. You can buy it peeled and deveined, or do it yourself. Sometimes I leave the tails on to hold onto, other times I remove them (so you can just pop them into your mouth). I used medium shrimp (41-50 per pound) to test my coconut shrimp recipe, but large shrimp will work, too.
- Wholesome Yum Coconut Flour – I use this for dredging instead of white flour. It’s more coconut flavor and better for you!
- Coconut Flakes – 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.
- Eggs – To make the coating stick. I haven’t tried egg substitutes here, but sticky ones should work.
- Seasonings – Smoked paprika (or regular paprika also works), garlic powder, sea salt, and black pepper.
How To Make Coconut Shrimp
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Coating:
- Dry the shrimp. Pat them dry with a paper towel, which will help the coatings stick better.
- Set up the dredging stations. Arrange three separate 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. Like my picture below.
- Coat the shrimp. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off any excess, and finally press/roll in the coconut flakes. Place on a baking sheet with a wire rack. Repeat with all the shrimp.
Cooking Options:
I’ve baked, pan fried, and air fried these, and they’re all delicious! Pan frying does get you the crispiest exterior, but baking or air frying is more hands-off.
- 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. I have this version pictured here.
- Pan fry – Fry them in olive oil over medium heat, until golden and crispy on both sides. For best results, preheat the oil before adding the shrimp.
- Air fry – Cook it like my air fryer shrimp recipe, but with this coconut mixture instead.
My Recipe Tips
- If your shrimp are frozen, thaw them first. I usually just place the bag in a bowl of water and they thaw pretty quickly, but in the fridge overnight works, too.
- Use one hand for the wet ingredients and one for the dry. I use one hand for the flour, the other for the egg dip, and then go back to the first hand for the coconut flakes. This prevents the coating from clumping.
- Don’t crowd the shrimp close together. This applies for any of my cooking methods — oven, air fryer, stovetop. I always leave spaces between the pieces, so they get a chance to brown and cook evenly. If they don’t all fit, cook in batches.
- For the oven method, use a baking sheet with a wire rack if you can. It lets air circulate all around the shrimp, so they get nice and crispy instead of soggy on the bottom.
- Flip very gently to not disturb the coating. I find tongs much faster than a turner, but you have to be careful.
Coconut Shrimp (Crispy, Easy Recipe)
My coconut shrimp recipe is crispy, easy, and gluten-free, with just 6 ingredients! Make it in the oven, the air fryer, or on the stove.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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If using the oven or air fryer, preheat it to 400 degrees F (204 degrees C). For the oven method, 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, thaw them first. Pat dry with paper towels.
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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 2 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Cook shrimp in a single layer for about 2 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 to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 10-12 shrimp, or 1/4 of the entire recipe
- Tips: Check out my recipe tips above to help you avoid clumping the coating, get a perfectly crispy outside, and a couple notes on specific methods.
- Sauces: See my favorite coconut shrimp sauces to serve these with below.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They do soften, but you can crisp them up again.
- Reheat: I usually toss the coconut shrimp in the air fryer for a minute at 320 degrees F to reheat, but the oven at 350 degrees F works, too. I don’t recommend the microwave.
- Freeze: You can freeze these before or after cooking. I arrange them in a single layer on a lined sheet pan first, to prevent sticking together, than transfer to a zip lock bag and keep frozen for up to 3 months. Cook straight from frozen, no need to thaw!
- Note on nutrition info: The nutrition info only includes 2 tablespoons coconut flour and 2 eggs, because some will be left over. I use a little extra so that it’s easier to coat the shrimp.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Shrimp Recipe
Coconut Shrimp Sauce Options
I don’t know about you, but I have to have a dipping sauce! Here are my favorites:
- Honey Mustard – My go-to is sugar-free honey mustard, pictured here! It’s sweet, tangy, and creamy all in one.
- Spicy Mayo – My spicy mayo works surprisingly well here if you like a creamy kick.
- Sweet Chili Sauce – I don’t love it, but many people like coconut shrimp with this.
- Honey – You can use regular honey or sugar-free honey, but my personal favorite pairing is this 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.
Serving Ideas
My coconut shrimp recipe makes perfect finger food as a healthy appetizer, but I’ve also served it as a main dish! Here are some pairing ideas:
- Salad – For a light meal, top my arugula salad with coconut shrimp, or serve cabbage salad or broccoli cauliflower salad on the side.
- Fries – I make garlic parmesan fries when I want more filling comfort food, or jicama fries or healthy zucchini fries for something light.
- Slaw – The flavors here work so well with a sweet, creamy side of broccoli slaw or sugar-free coleslaw.
77 Comments
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.