Crunchy and irresistible, this 30-Minute Baked Coconut Breaded Shrimp in Oven recipe is one you’ve got to try! Served with Sriracha Mayonnaise!
Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try! The shredded Coconut brings a slightly sweet flavor and combined with the salt, garlic powder and bread crumbs gives you a perfect crunch in every bite. Dip them into the Sriracha Mayonnaise and they are heavenly. These baked breaded shrimp are a great dinner or appetizer.
Did I mention that these are baked in the oven!? That means they are also EASY and HEALTHIER for you because they aren’t fried! I got you, Babe! And YOU got THIS!
Coconut – A Good Source of Fiber
Shredded Coconut is a great Gluten Free alternative to breadcrumbs and it’s a good source of Fiber with 3 tablespoons containing 3g (Bob’s Red Mill Unsweetened Shredded Coconut). NOTE: I also used breadcrumbs in this recipe, but you can replace them with more coconut!
During my studies for a Certification in Nutrition and Healthy Living at Cornell, I learned that medical experts recommend about 25g of Fiber each day for women and 38 for men. Yet, the average person gets only about 15g. I tracked my Fiber intake and it ranged from 10g to 20g, so it’s something that I am looking to improve on and get more consistency with.
You can add coconut to smoothies, to oatmeal, to peanut butter toast, to salads, and so much more! In this recipe, I have combined the coconut with some Gluten Free Breadcrumbs, but you can either replace with regular breadcrumbs or more coconut.
Store Shredded Coconut in the freezer so it lasts longer – up to 6 months!
Try these other delicious Baked-not-Fried recipes. You can replace breadcrumbs with shredded Coconut in any of these!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Simple Ingredients and Substitutes
- Cleaned Shrimp, 26-30/lb – You can buy frozen or fresh. To save time, buy deveined and no shells. If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water. For the size of the shrimp, 26-30/lb is ideal, but you can go slightly larger. Jumbo shrimp will be a bit to large.
- Shredded Coconut, unsweetened
- Panko Breadcrumbs – I like panko for their large size, making a crispier outside. You can also use regular breadcrumbs or even gluten free breadcrumbs. If you don’t have breadcrumbs, you can also use a crushed butter cracker.
- Garlic Powder – I like garlic powder in this recipe because it really combines throughout the coconut and breadcrumbs. You can use fresh garlic, but I would smash it into a paste and then whisk it into the egg.
- Eggs, large – the eggs help the coconut and breadcrumbs stick to the shrimp. You can substitute other sticky and creamy options, such as mayonnaise or yogurt.
- Extra Virgin Olive Oil Spray – Having an oil spray is important so that you can coat the top of the zucchini with oil and not disrupt or rub off the coating. You can use a cooking spray or use a oil sprayer filled with olive oil, vegetable oil,avocado oil, or other oil.
- Mayonnaise – Mayonnaise is the base for the Aioli sauce and gives it that tangy, salty flavor. You can substitute sour cream, plain greek yogurt, or any other vegan mayonnaise.
- Sriracha Sauce – Sriracha adds a touch of heat to the sauce. If you don’t like the spice, you can leave it out and just add ketchup. You can also substitute with another hot sauce or even a pinch of cayenne pepper.
- Ketchup – I love to make my own Ketchup with Honey! Any ketchup will work here. The ketchup brings the sweetness and tang.
Prep-Ahead Steps for Oven Baked Coconut Shrimp
You are busy, so these are the steps you can do a day or two in advance to prepare food ahead! (See the recipe below for more details)
To get ahead for these easy breaded shrimp, start with the coating. Make the Coconut mixture by combining the shredded coconut, breadcrumbs, garlic powder, salt, and pepper. Store covered in the fridge until ready to cook.
Make the Sriracha Mayonnaise in a small bowl by adding the mayonnaise, Sriracha, and Ketchup. Whisk together until blended. Store covered in the fridge. BTW, check out my super easy recipe for Homemade Ketchup with Honey (no refined sugar here!).
Cook Your Coconut Breaded Shrimp in Oven
Preheat oven to 400 F degrees.
Rinse the cleaned shrimp and pat dry with paper towel. Beat the 3 eggs together in a medium shallow bowl.
Dip each shrimp in the egg and then dredge in the coconut mixture. Then lay on an oiled baking sheet pan so that none of the shrimp are touching.
Bake for 10 minutes. Flip the shrimp over and bake for another 5 minutes until golden brown.
Serve these delicious coconut breaded Shrimp baked crispy in the oven with the Sriracha Mayo and enjoy!
Baked Coconut Shrimp with Sriracha Mayonnaise
Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try! The shredded Coconut brings a slightly sweet flavor and combined with the salt, garlic powder and bread crumbs gives you a perfect crunch in every bite. Dip them into the Sriracha Mayonnaise and they are heavenly. Did I mention that these are baked in the oven!? That means they are also EASY and HEALTHIER for you because they aren’t fried!
- 1 lb Cleaned Shrimp, 26-30/lb
- ½ cup Shredded Coconut, unsweetened
- 3 tbls Breadcrumbs
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 3 Eggs
- 2 tbls Extra Virgin Olive Oil Spray
- ¾ cup Mayonnaise
- 1 Tbls Sriracha Sauce, or more to taste
- 1 Tbls Ketchup
Prep Ahead for your Coconut Shrimp
Make the Coconut mixture: In a medium bowl or gallon plastic bag, mix the shredded coconut, breadcrumbs, garlic powder, salt, and pepper. Store covered in the fridge until ready to cook.
Make the Sriracha Mayonnaise in a small bowl by adding the mayonnaise, Sriracha, and Ketchup. Whisk together until blended. Store covered in the fridge.
Cook your Coconut Shrimp
Preheat oven to 400 F degrees.
Rinse the cleaned shrimp and pat dry with paper towel. Beat the 3 eggs together in a medium bowl.
Dip each shrimp in the egg and then dredge in the coconut mixture. Then lay on an oiled sheet pan so that none of the shrimp are touching.
Bake for 10 minutes. Flip the shrimp over and bake for another 5 minutes.
Serve with the Sriracha Mayo and enjoy!
Carrie, this shrimp is fabulous. What a GREAT recipe with the coconut crust and the sriracha mayo. And BTW … I love your photos and especially your serving dish. Thanks for the post.
Chef Mimi says
Love this! And I love that you paired the sweetish shrimp with a spicy mayo!