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Coconut Baked Shrimp

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When I first moved to New York City in my late teens, I lived across the street from a restaurant called The Coffee Shop. Friends and I would spend hours there hanging out, watching people on the street walk by and enjoying the delicious Coconut Shrimp (that's still on their menu to this day!) I'm sure the shrimp were deep fried, but they were so good I still remember the incredible flavor over 20 years later.

I wanted to share this special food memory with my kids, only with a version that was a bit more healthy, so I opted for baking instead of frying. With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.

I may not be able to get everyone on a plane to New York to try the original version, but it's nice to know I can easily recreate something so special from my childhood in our kitchen whenever I want!

Coconut Baked Shrimp  (Serves 4)

  • Prep Time: 10 mins,
  • Cook Time: 6 mins,
  • Rating:
    Rate this recipe
When I first moved to New York City in my late teens, I lived across the street from a restaurant called The Coffee Shop. Friends and I would spend hours there hanging out, watching people on the street walk by and enjoying the delicious Coconut Shrimp...

Ingredients

  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 2 eggs, whisked (you could also use 1/2 cup buttermilk to coat the shrimp instead)
  • 1 cup unsweetened shredded coconut
  • 1 pound frozen raw shrimp, defrosted & tails off
  • sweet and sour sauce:
  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 3 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 1/2 teaspoons minced ginger

Preparation

  1. 1. Preheat oven to “broil” setting.
  2. 2. Pat dry shrimp with a towel and season with 1/2 tsp salt.
  3. 3. Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs in the second, and shredded coconut in the third.
  4. 4. Lightly coat the shrimp in the flour and gently tap to remove excess flour.
  5. 5. Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
  6. 6. Place coconut shrimp on a baking rack sprayed or greased with oil over a cookie sheet. When all the shrimp are on the rack, lightly coat them with cooking oil spray.
  7. 7. Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side.
  8. 8. Serve with dipping sauce.
  9. For the Sweet and Sour Sauce:
  10. 1. Place all the ingredients in a bowl and stir to combine.
Coconut Baked Shrimp

Nutrition Information

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Comments






  1. Ruth

    September 17, 2012 at 12:38 pm

    Wow. These were so good, and so easy, and so quick! I could only find unsweetened coconut in the flake variety, but was able to finely chop it in the mini food processor (mixed it with some panko crumbs too). The whole family devoured them. Thanks for this recipe!

  2. Nancy

    August 23, 2012 at 9:27 pm

    I made these tonight, but used chicken strips instead of shrimp (my crew isn’t big on seafood). I just baked them at 350 for about 20 min on each side. They were SO good–even my picky 2 year old loved them! Thanks so much for another great recipe!

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  5. Stephanie

    July 8, 2011 at 10:14 pm

    I just made them with tilapia directly on a greased baking sheet at 400
    Degrees.
    They turned out great and were actually golden brown.

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  8. BrittanyBarrett

    May 24, 2011 at 2:25 pm

    Catherine, I want to make this for my 14 1/2 month old son. How old is Chloe? Do you feed this to her? I want to offer him shrimp and other shell fish but i have read different things about it.

  9. Chelsea

    May 20, 2011 at 7:45 pm

    This looks so amazing, I love shrimp! On a side note, I really love your site, I’m not a Mom, I’m a 28 years single female that lives in the big city of Chicago, but still find myself on your site ALL the time!! I love how you take the heathy way of making things, and love how you just put simple twists on receipts. Believe it or not, I have even turned my guy friends onto your site too. :-)

  10. Annie

    May 2, 2011 at 7:24 pm

    Do you think u can freeze these after they are breaded? How would that change cooking instructions, straight out of freezer?

  11. Christina

    April 26, 2011 at 6:33 pm

    Just made these for my 2 year old daughter… she is on her 4th helping. “More shrimp please.” What a hit! They go well the Island Rice Recipe off of the Food Network website!

  12. Annie

    April 15, 2011 at 10:40 pm

    What about cooking these on the barbeque? Would that work?

  13. Sarah

    April 12, 2011 at 5:26 pm

    So shellfish is fine for an 18 m/o with no allergy history in our family? I love seafood and want to try these- also she’s not a big met eater so these would be great.

  14. Sabrina

    April 6, 2011 at 7:17 pm

    Yum! Can I substitute Agave Nectar for the Honey? Or will it come out too runny??

  15. Jennifer B

    April 5, 2011 at 9:51 pm

    I made these tonight – they came out great! I used the buttermilk suggestion instead of eggs and I used sweetened coconut since that is what I had on hand. The coconut was sticky to apply, next time I will try the unsweetened, but they came out really good. This is a keeper. Thanks!

    • Kate

      April 6, 2011 at 2:21 pm

      The unsweetened is sticky, too!

  16. sylvia

    April 5, 2011 at 8:54 pm

    just wanted you to know that this was a huge hit in my house tonight. My 2 year old gobbled them up fast!!! I have to admit my hubby and I were almost hoping the kids would not like them so we could eat them all!
    Thanks for the great idea!
    sylvia

  17. Peggy

    April 5, 2011 at 5:41 am

    I love coconut shrimp, but never knew of a good way of making it, thank you!

  18. Sophie

    April 5, 2011 at 2:51 am

    Can this recipe be used for any other protein?

    • catherine

      April 6, 2011 at 6:12 pm

      This would be good with any white fish like halibut or sea bass. :)

  19. Annie

    April 4, 2011 at 9:37 pm

    Sounds delicious! Do u think u can put the shrimp directly on a baking sheet? I can’t see myself wanting to take the whole rack out of the oven to clean it. I know …. Lazy. :)

    • Katie

      June 20, 2011 at 10:27 pm

      The “baking rack” is a cookie cooling rack placed on the cookie sheet. (Not the oven rack) The baking rack really helps both sides to brown nicely. Chicken strips and “Zucchini Coins” are perfect every time with this method. :)

    • catherine

      April 6, 2011 at 6:15 pm

      You can put it on the baking sheet directly, but the baking rack allows all the sides to evenly cook. Whatever works for you :)

  20. Mara

    April 4, 2011 at 2:12 pm

    Can you use egg whites or egg beaters instead of eggs??

    • catherine

      April 4, 2011 at 6:27 pm

      You can use the egg whites :)

      • Slopb

        February 2, 2014 at 9:51 pm

        yeah lol those are baby triops. they get dakerr as they grow bigger. and if you got a packet of triop eggs, then there’s a very small chance those are fairy shrimp. have fun with your little triops!little aussie products

  21. bunbunbaby

    April 4, 2011 at 10:38 am

    Hi,

    I would love to make this for my family, but have an ancient gas oven and don’t have the broil feature option. Is there any way I could bake these? How would I do it?

    Thanks :)

    • catherine

      April 4, 2011 at 6:30 pm

      You can definitely bake them at 350 but they will not get a golden crust that the broiler can give. But they will still be delicious! I would bake them for 5 minutes since shrimp cooks fast :)

  22. Sarah

    April 4, 2011 at 10:00 am

    Yumm! I’ll try this for sure!

    @Michelle..do you use the panko in place of the flour? I have some I need to use up.

  23. Brooke

    April 4, 2011 at 8:28 am

    I can’t wait to make these!! One of my all time favorite foods!!

  24. Michelle B

    April 4, 2011 at 6:49 am

    I make baked coconut shrimp as well, although I use panko because I like them really crispy. They are a HUGE hit with my son. I love making them too because besides being delicious, shrimp are just do easy. I’m sure a lot of your readers will find that they love baked coconut shrimp too!

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