Baked Coconut Shrimp

Come try my Baked Coconut Shrimp recipe! These succulent shrimp are coated in a crispy panko and coconut flake crust, baked to golden perfection, and served with my signature spicy miso mayo sauce. It’s a unique and mouthwatering dish that’s incredibly easy to make with everyday ingredients. You won’t be able to resist dipping into that flavorful sauce

Baked coconut coated shrimp served on rim of bowl with a spicy mayo dipping sauce, close up shot.

Why I Love This Recipe

What makes my recipe so unique is it’s my own creation, inspired by various cooking styles and flavors, resulting in a unique take on baked shrimp coated with a coconut flake crust! We fuse the crispy panko coating method from my Ebi Fry recipe with coconut flakes to create a juicy and perfectly baked golden crust, just like in my Dynamite Seafood Shrimp! The end result is a dish that tastes incredibly juicy and tender, with a crispy crust, all dipped in an altered version of my hand crafted Japanese-style creamy spicy mayo sauce from my proven Japanese Grilled Squid recipe!

It’s perfect for anyone looking to make a unique version of coconut baked shrimp at home using real, natural ingredients. Plus, it’s easy to make in just 25 minutes and tastes like something you’d find at a restaurant. Give it a try and experience the deliciousness for yourself!



  • Shrimp – large shrimps, peeled, with tail on.
  • Black Pepper – fresh or pre-ground.
  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.
  • Egg – beaten.
  • Shredded Unsweetened Coconut – unsweetened dried coconut flakes.
  • Panko – panko bread crumbs. For low carb, use crushed pork rinds or Pork Panko.
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
  • Sweetener – use your preferred sweetener.
  • Sriracha – Asian style chill sauce.
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Green Onion – finely chopped green onion scallions.

🦐 Shrimp Ingredient Note

When baking shrimp, it’s optimal to use Large Shrimp that have been Peeled and Deveined, with the tail left on for presentation. If opting for frozen shrimp, ensure it is fully defrosted according to the instructions on the packaging before use.

Baked coconut coated shrimp served on rim of bowl with a spicy mayo dipping sauce.

Essential Kitchen Equipment


Step 1 Prepare dipping sauce by combining mayo, sweetener, Sriracha, salt, black pepper and green onions.

Dipping sauce for coconut shrimp.

Step 2 Season shrimp with black pepper then dip each shrimp in the order of flour, eggs, panko mixed with shredded coconuts.

Shrimp being coated with coconut.

🍤 Shrimp Coating Pro Tip

To help the flour stick better to the shrimp, ensure the shrimp are Slightly Moist before coating them with flour.

Step 3 After coating, shake off excess and place on a baking sheet or silicone mat.

Coconut shrimp on a baking mat.

💡 Baking Pro Tip

When baking shrimp, Don’t Overcrowd. Ensure there is enough space between each coated shrimp to allow for even baking.

Step 4 Bake for 15-17 minutes until the crust turns golden brown and serve with dipping sauce.

Baked coconut shrimp served with dipping sauce.

Pairing Recommendations

Enhance your dining experience by pairing my Baked Coconut Shrimp with complementary tropical-inspired Asian dishes. Try serving it alongside the vibrant flavors of Sweet Thai Chili Mahi Mahi or the savory delights of Chicken Satay with Peanut Sauce. Complete the meal with a refreshing Thai Iced Tea to balance the rich and spicy flavors.

Baked coconut coated shrimp being dipped into a spicy mayo dipping sauce.

Frequently Asked Questions

Can coconut shrimp be air fried instead?

Yes, you can air fry coconut shrimp instead of baking them. Simply preheat your air fryer to 390°F and air fry the shrimp for 5-7 minutes or until they turn golden brown and crispy. Adjust the cooking time as needed based on the size and thickness of the shrimp and the capacity of your air fryer.

Can I use sweetened coconut flakes instead of unsweetened?

Yes, you can use sweetened coconut flakes instead of unsweetened if preferred.

Do I need to flip the shrimp halfway through baking?

While you can flip the shrimp halfway through baking if preferred, it is not necessary. The shrimp will cook evenly on both sides without flipping, but flipping them can help ensure an even golden crust on all sides if desired.

Storage Tips

Store the leftovers in an airtight container and refrigerate them for 3-5 days.

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Watch How To Make It

Baked coconut coated shrimp served on rim of bowl with a spicy mayo dipping sauce.

Baked Coconut Shrimp

Discover how to make delicious baked coconut shrimp with this easy recipe. Perfectly crispy and flavorful, these shrimp are a delightful treat!
5 from 8 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: baked coconut shrimp
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Print Recipe
Calories: 84kcal


Shrimp Crust

  • 1 lbs Shrimps with tail on
  • 1/8 tsp Black Pepper
  • 1/2 Cup Flour use almond flour for low carb
  • 1 Egg
  • 1/4 Cup Shredded Unsweetened Coconut
  • 1/3 Cup Panko for low carb use Pork Panko or crushed pork rinds



  • Gather all the ingredients.
    Ingredients for baked coconut shrimp.
  • Preheat oven to 400F.
    Oven being preheated.
  • Peel and prepare shrimp as needed (keep tail on). Dry with paper towel. Once dried, sprinkle black pepper on both sides.
    Shrimp seasoned with black pepper.
  • Prepare three mixing bowls: one filled with flour, another containing beaten eggs, and a third filled with a mixture of panko breadcrumbs and shredded coconut.
    Bowls fillet with coconut crust.
  • Dip and coat each shrimp in the following sequence: first in the flour, then in the beaten eggs, and finally in the panko mixed with shredded coconut. After coating, place the shrimp onto a baking sheet.
    Shrimp coated with coconut.
  • Place baking sheet on middle rack and bake for 15-17 minutes until crust is golden brown.
    Coconut shrimp being baked.
  • In the meantime, finely chop green onions and set aside.
    Chopped green onions.
  • In a small mixing bowl, combine Kewpie Mayo, sweetener, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside.
    Dipping sauce for coconut shrimp.
  • Serve with dipping sauce.
    Baked coconut shrimp served with dipping sauce.


Calories: 84kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 121mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
*Values Based Per Serving
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  1. Sharon Barkley

    Love your recipes! I’m having a problem printing just the recipe without the pictures, any suggestions?
    My new printer does not allow me to select individual pages.

    • LowCarbingAsian

      Great to hear you are enjoying our recipes!! I think the best way to do it would be use Microsoft Word and use the command ‘special paste’. Copy the direction portion and under Microsoft Word edit menu, there should be an option for special paste. From there, select unformatted text which will only paste the text. Hope that helps!

    • LowCarbingAsian

      FYI – we updated our recipes so they all now contain a recipe card with a print it option! Hope that helps you out!

  2. Thank You!!!!! That is GREAT NEWS!

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