Baked Coconut Shrimp that are truly CRISPY and crazy delicious. They’re a coconut shrimp recipe that is easy to make ahead and freezer-friendly. We like to serve these with a creamy mango dipping sauce.
Put your hand up if you love tender shrimp wrapped in a crunchy blanket of coconut. I’m fully raising both hands over here. This coconut shrimp is one of those recipes I make when I’m craving something crispy, fun, and downright satisfying.
The shrimp are coated in coconut that bakes up incredibly crunchy—so crunchy it tastes like it’s been deep-fried, even though it goes straight into the oven. I use a simple trick to get that golden crunch without pulling out a deep fryer or heading to a pub. And instead of breadcrumbs, I stick with coconut only, which means maximum coconut flavor in every bite.
I love serving these shrimp dunked into a creamy mango dipping sauce that’s a little sweet and totally irresistible. It’s the kind of combo that disappears fast, so I always make extra—just in case.
How to freeze coconut shrimp
Coconut shrimp freeze very well. Once you’ve breaded them, lay them in a single layer on a parchment-lined baking sheet and freeze them. Once they’re frozen, you can transfer them to a freezer bag.
Cook the shrimp from frozen, adding 5 minutes to the baking time.
The trick for making the best baked coconut shrimp
Making the best baked coconut shrimp isn’t rocket science, but there is one simple trick you need to know.
Start by generously oiling your baking sheet. And if you don’t have a non-stick pan (like me!) then use parchment paper.
The deep-fried like crispiness comes from the oil. You’ll want to use at least 2 tablespoons on the baking sheet and another tablespoon to drizzle over the top. If you have spray oil, this is a great time to pull it out. For maximum crispiness, give the tops of each coconut shrimp a spray with oil.
Baked Coconut Shrimp Recipe
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Ingredients
- ▢ 3 tablespoons avocado oil (divided)
- ▢ ¾ cup tapioca starch (can sub cornstarch)
- ▢ 1 teaspoon sea salt
- ▢ 2 ½ cups unsweetened desiccated coconut
- ▢ 2 large eggs
- ▢ 2 lb peeled and deveined shrimp (I like to leave the tails on 21-25 count)
- ▢ Cilantro (for garnish)
Mango Dipping Sauce
- ▢ ½ mango (diced (½ cup))
- ▢ ¼ cup mayonnaise (can be light mayo)
- ▢ 1 tablespoon honey
- ▢ 1 teaspoon finely grated ginger
- ▢ Juice from ½ lime
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line an 18×13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
- In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl. ¾ cup tapioca starch, 1 teaspoon sea salt, 2 ½ cups unsweetened desiccated coconut, 2 large eggs
- Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil. 2 lb peeled and deveined shrimp
- Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.
Mango Dipping Sauce
- While the shrimp are baking, add the mango sauce ingredients to your blender and blend on medium speed until smooth. ½ mango, ¼ cup mayonnaise, 1 tablespoon honey, 1 teaspoon finely grated ginger, Juice from ½ lime
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Baked Coconut Shrimp Recipe
Ingredients
- 3 tablespoons avocado oil , divided
- ¾ cup tapioca starch , can sub cornstarch
- 1 teaspoon sea salt
- 2 ½ cups unsweetened desiccated coconut
- 2 large eggs
- 2 lb peeled and deveined shrimp , I like to leave the tails on 21-25 count
- Cilantro , for garnish
Mango Dipping Sauce
- ½ mango , diced (½ cup)
- ¼ cup mayonnaise , can be light mayo
- 1 tablespoon honey
- 1 teaspoon finely grated ginger
- Juice from ½ lime
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line an 18x13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
- In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl. ¾ cup tapioca starch, 1 teaspoon sea salt, 2 ½ cups unsweetened desiccated coconut, 2 large eggs
- Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil. 2 lb peeled and deveined shrimp
- Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.
Mango Dipping Sauce
- While the shrimp are baking, add the mango sauce ingredients to your blender and blend on medium speed until smooth. ½ mango, ¼ cup mayonnaise, 1 tablespoon honey, 1 teaspoon finely grated ginger, Juice from ½ lime
