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These Baked Coconut Shrimp are golden, crispy and full of flavor. These are the BEST baked coconut shrimp I have ever made! Find out how to make this easy and healthy coconut shrimp recipe!
The Best Baked Coconut Shrimp
I don’t mean to toot my own horn, but these really are the best baked coconut shrimp. I love coconut shrimp. But I wanted to create a healthy baked coconut shrimp recipe to make at home. I wanted to make sure they really were the best baked coconut shrimp ever. So I sacrificed for you, my dear readers, and I made many, many batches of coconut shrimp.
SO many batches of coconut shrimp! It was a rough time 😂. But after trying about six different versions, I can confidently tell you that this right here is a recipe for the best ever baked coconut shrimp. And guess what? It has beer in it. BEER BATTERED BAKED COCONUT SHRIMP! Don’t worry, it’s only half a beer, so you can drink the other half. Don’t let the crispy, delicious coconut shrimp fool you though – this is actually a recipe for healthy coconut shrimp. I based this on a weight watchers recipe I’ve been making for years!
If, for some reason, you don’t want to use beer in the recipe, some of the versions I made just use egg as the second coating. You could do that if you want, but I’m telling you right now, this version tastes better. The beer just gives it so much extra flavor. I usually like to dip my coconut shrimp in sweet chili sauce or my peanut sauce, but I actually didn’t think this needed a dipping sauce.
Tips for crispy baked coconut shrimp
- Toast the coconut/panko mixture before coating. This helps it get extra golden and crunchy.
- Pat the shrimp dry before coating. This helps them get crispier and also keeps them from getting too much flour stuck to them, which isn’t the best tasting.
- Bake directly on a baking sheet brushed with oil. I usually line my baking sheets with foil, but I found that it deterred them from getting crispy.
- Garlic in the batter! HUGE flavor booster.
- Serve right away!
Make these Coconut Shrimp for your next get together or date night! And if you try them, be sure to let me know in the comments!
More shrimp recipes you will love!
Easy Shrimp and Broccoli Stir Fry
Best Baked Coconut Shrimp
Ingredients
- 1 pound large shrimp peeled, with tails on (pat dry with a paper towel)
- 3/4 cup panko breadcrumbs
- 1 and 1/4 cups sweetened coconut flakes
- 3/4 cups flour divided
- 6 ounces beer about 3/4 cups
- 2 egg whites
- 1 small clove garlic pressed or finely minced
- 1/4 cup canola oil or other oil with a high smoke point
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees
- Spread the coconut and panko in an even layer on a rimmed baking sheet. Toast for about 8 minutes, stirring every two minutes, until toasted. Remove from oven and raise oven temperature to 475 degrees.
- Transfer the coconut/panko mixture to a bowl and wipe out the baking sheet. Pour the 1/4 cup of oil onto the pan and brush all over the sheet in an even layer. Set aside.
- Set up your breading station. In one bowl, add 1/4 cup of flour, the paprika and salt. Whisk to combine.
- In a second bowl combine 1/2 cup of flour, egg whites, baking powder, garlic and beer. Whisk to combine.
- The third bowl should be your panko/coconut mixture.
- One at a time, holding the shrimp by the tail, dredge in the flour, shaking off excess. Next, dip in the beer batter. Last, place in the coconut mixture, covering the shrimp and gently pressing the coconut into both sides to help it stick. Place the coated shrimp on the oiled baking sheet. Repeat with all the shrimp until done.
- Bake shrimp in the 475 degree oven for 7-8 minutes, until they are bright pink and cooked through. Serve right away.
Video
Notes
- Toast the coconut/panko mixture before coating. This helps it get extra golden and crunchy.
- Pat the shrimp dry before coating. This helps them get crispier and also keeps them from getting too much flour stuck to them, which isn't the best tasting.
- Bake directly on a baking sheet brushed with oil. I usually line my baking sheets with foil, but I found that it deterred them from getting crispy.
- These are best served right away when they are hot, because that is when they are crispiest. If you have leftovers to reheat later, it is best to reheat on a baking sheet in the oven rather than in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are in the oven now. I cannot wait!! Happy New Year! I hope this finds you well!! First time making them. Loving the beer batter dip texture. Next time I will use a better brand of beer. My family drank all my imports on Christmas Eve.
Thank you Lynne, I hope you love them!
Can you use frozen cooked shrimp that has been thawed?
Hi Mary – I don’t recommend it because the shrimp will most likely get tough and rubbery from overcooking. I would recommend starting with raw shrimp.
Hi there, looking for some advice, mine came out a little too battered but with a doughy texture…any advice?
Hi Andrea – be sure to let the excess batter drip off before moving on to the next step. Also, when measuring your flour, be sure to spoon and level(use a spoon to fill your measuring cup, then level it off with the flat edge of a knife) instead of scooping the flour with your measuring cup. That will help make sure you don’t end up with too much flour. I hope that helps!
This was delicious! Time consuming but worth it!
I prepped as much ahead as possible for “breading”
Bowls 1&2 had extra left maybe could have had enough for 1 1/2 lbs shrimp but used all coconut/ Panko
Used 1/2 ea sweet and unsweet coconut
Served with mango habenero aoili
Will definitely make again!
So glad you loved them Kathi!
I don’t have beer on hand. Is there something I could substitute in it’s place?
Hi Tara – I’ve tried it without beer and the flavor really just isn’t the same.
I happened to have coconut flavored La Croix and it was a great alternative to the beer.
My family devoured every single shrimp!
Oh great idea! So glad you loved them.
Awesome! Thank you for this recipe Mbit was a success!
I am so happy to hear that!
My family loved this recipe! These were even delicious reheated the next night. We love to eat coconut shrimp with orange marmalade for our dipping sauce.
I’m so happy you loved them Carrie!
I ate almost the entire pan of these for dinner tonight and I’m not sorry. They were delicious. I used unsweetened coconut and whole wheat panko because that’s what I had and they were so good.
Yay! I’m so happy that you loved them!
Easy peesy…. love it
So happy you loved it Stacy!
Holy smokes these were good! I am usually skeptical when it comes to baking things that are usually fried, but these were AMAZING! Love love love coconut shrimp and this recipe was perfect!
Only substitution was that I only had unsweetened coconut but it was great!
Thank you!
Oh yay! I’m so happy to hear that. Thanks Lindsay!
Nutritional values?
Hi Fran, I don’t have nutritional values for this at this time. I’m working on updating old recipes. In the meantime, there are lots of free tools out there to help you easily figure out nutritional values for any recipe. Many people use myfitnesspal.com or loseit.com – those are the same tools I use to come up with the nutritional values for my recipes.
What kind of beer did you use?
Hi Mollie, I use whatever beer I have in the fridge, I think I used a summer ale for this one. I think almost any type of beer would work, except maybe a stout.
MADE THIS LAST NIGHT — keeper RECIPE! THANKS! I WOUND UP USING ORANGE MARMALADE WITH SEVERAL DASHES OF cHIPOLTE TABASCO FOR DIPPING SAUCE WHICH WAS NOT REALLY NEEDED, BUT A NICE TOUCH. great RECIPE!
Hi Vicki – Yay, I’m so happy to hear that! Sorry I missed your comment, I had a baby in April and this one slipped by me. Thanks for your comment!
These do look awesome! I admit I love coconut shrimp, but I often avoid ordering them because they can be super greasy. These solve that problem!!