Coconut Baked Shrimp (Serves 4)

Prep Time: 10 mins Cook Time: 6 mins

nut free

gluten free


  • 1/4 cup all purpose flour
  • 1/2 tsp kosher salt
  • 2 eggs, whisked (you could also use 1/2 Cup Buttermilk to coat the shrimp instead)
  • 1 Cup shredded unsweetened coconut
  • 1 lb shrimp, peeled and deveined
  • 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


1. Preheat oven to “broil” setting.

2. Pat dry shrimp with a towel and season with 1/2 tsp salt.

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. Lightly coat the shrimp in the flour and gently tap to remove excess flour.

5. Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.

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. Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side.

8. Serve with dipping sauce.

For the Sweet and Sour Sauce:

1. Place all the ingredients in a bowl and stir to combine.