Oven-Baked Coconut Shrimp

Okay, so this is a bit of a sham recipe (no measurements) but I wanted to record how we made coconut shrimp yesterday so we can try it again and get a proper recipe added on here!

1. Shredded sweetened coconut
2. Eggs
3. Butter
4. Panko crumbs
5. Raw shrimp (frozen or fresh, tail on)


  1. Thaw and/or peel shrimp if necessary
  2. Preheat the oven to 400F (I think) and get a pan ready
  3. Spread out the panko and coconut on 2 separate plates
  4. Beat the egg(s) in one bowl
  5. Melt the butter in another bowl
  6. Dip each shrimp in butter first, then panko, then egg, then coconut
  7. Lay them out on the pan and then bake them in the oven for about 14 minutes, turning once at the halfway mark

I think that’s about what we did…I’ll update this once we sort it out and try it again!


  • Instead of panko, you can use crushed up Rice Krispies or saltine crackers (or try some other kind of breading)
  • If butter does not make you happy, you can skip it and double dip in egg. If neither butter nor egg makes you happy, dip in coconut milk.
  • Line the pan with parchment paper for easy clean up.
  • We tried it with unsweetened coconut…it’s not sweet. So if you like the sweet, slightly greasy version of coconut shrimp definitely stick with sweetened coconut.
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