Coconut Shrimp Recipe

Coconut Shrimp Recipe

Easy, exotic, and tasty coconut shrimp recipe that looks and tastes so much more complex than it really is!

I love it when I find a recipe that looks and tastes exotic, yet it’s actually really quick and easy. This is that recipe for me. The shrimp (prawns) and coconut combine perfectly to create a tasty appetizer – that I can whip up in minutes! Every time I’ve served this recipe for my friends, they’ve complimented me and wondered how I had the time. I almost feel guilty admitting how quickly and easily this recipe comes together!

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5 from 1 vote

Coconut Shrimp Recipe

Easy, exotic and tasty coconut shrimp recipe.
Course Appetizer
Cuisine American
Keyword coconut shrimp, coconut shrimp recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people
Calories 115kcal


  • Oven


  • 2 dozen large shrimp (cooked & shelled – tails left on)
  • 1 egg (beaten)
  • ½ cup all purpose flour (plain flour)
  • ½ cup shredded coconut
  • ¼ teaspoon garlic powder
  • ¼ teaspoon all-purpose seasoning
  • ¼ teaspoon black pepper (ground)


  • Preheat oven to 400 degrees F (or 205 degrees C).
  • Lightly grease a large baking tray OR line the tray with parchment paper.
  • In a small bowl, combine garlic powder, seasoning, pepper, and flour.
  • Combine well (I use a fork).
  • In two separate bowls, place lightly beaten egg, and shredded coconut.
  • For each shrimp, dip it firstly in the beaten egg, then the flour & seasoning mixture, then
    the egg again, then generously douse it in the shredded coconut.
  • Place each coated shrimp on the baking tray.
  • Bake all shrimp at once for 15 minutes.
  • Serve onto small plates. See serving suggestion in 'options' heading below.
  • Enjoy with your favorite dipping sauce!


Shrimp (prawns) are very low in calories, yet high in protein, so they are excellent snacks or appetizers. The calorific content in this recipe is mostly from the shredded coconut. Therefore, if you’re looking to reduce your calorie intake, simply reduce the amount of shredded coconut you use to coat the shrimp. Note: Each shrimp contains only approximately 7 kcal!

You might also like to try our amazing bruschetta as and appetizer or pesto with crackers.

As you know, I love to give you some ideas about how you can personalize my recipes. So, have a look below for a few suggestions that will turn “my” recipe into “yours”…


  • Serve coconut shrimp on a bed of micro greens, cilantro (coriander) and quartered cherry tomatoes.
  • Lightly spray shrimp with coconut oil just before baking – to bring out the coconut flavor in the shredded coconut.
  • Serve with a dollop of: sweet & sour sauce, hoisin sauce, sweet chilli sauce, or garlic aioli.
  • Pierce four shrimp onto a skewer before baking to keep servings together.
  • Serve with a wedge of lemon or lime.
  • Sprinkle crushed peanuts* over the shrimp just before serving.
  • Cook & drain vermicelli noodles. Stir sweet chilli sauce and finely chopped cilantro (coriander) through noodles. Add coconut shrimp to the top and serve as a main meal.

*Please note: Peanut allergies are REAL. If you’re going to use peanuts in this – or any – recipe, please let your guests know!

The Asian flavors in this appetizer pair really well with salads and light, crisp white wines or ciders.

I would love to hear your feedback, so please leave me a comment in the section below.

Until next time!
Love & crispy shrimp, Bx

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