Baked coconut shrimp


Next time you are craving some good old fashioned fried coconut shrimp, try this recipe instead! You’ll get the satisfying crunch without all of the unhealthy oils that come from the fry basket. To round it all out, pair it with this homemade dipping sauce that has a fraction of the sugar found in the store-bought version.


  • 1/2 cup maple syrup
  • 1/4 cup water
  • 2 Tbsp rice or white vinegar
  • 1 Tbsp cornstarch
  • 1 clove garlic, grated
  • 1 tsp salt
  • 1/2 tsp red chili pepper flakes
  • 36 raw tail-on shrimp
  • 1/2 cup flour
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 3 eggs
  • 1 cup panko breadcrumbs
  • 1 1/2 cups shredded coconut


  1. To make the dipping sauce: in a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt, red pepper chili flakes and whisk until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until sauce has thickened. Transfer to a glass jar to store. (recipe from
  2. To make the shrimp: Mix salt, pepper and flour in a shallow bowl.
  3. Mix coconut and panko in another shallow bowl.
  4. Holding shrimp tail, coat shrimp in seasoned flour then dip in egg and finally gently roll in coconut breading.
  5. Line baking sheet with parchment paper and cooking spray. Line shrimp on baking sheet and coat with cooking spray. Bake shrimp at 425°F for 8-10 minutes or until internal temperature reads 145 degrees.

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Published on October 25, 2023

Amber Phillips, MS, RD