Baked Coconut Shrimp

Baked Coconut Shrimp Recipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps


We bet you won't miss the frying once you try our kid-friendly Baked Coconut Shrimp.

Serves: 4

Cost per Serving:



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3 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups sweetened flaked coconut
1 1/2 cups panko
3 large egg whites
1 1/2 pounds extra jumbo or colossal tail-on shrimp, peeled, deveined and patted dry


Prep: 18 Minutes
Cook: 20 Minutes

1. Preheat oven to 400ºF. Line a baking sheet with parchment. Place cornstarch and salt into a large ziplock bag. Place coconut and panko into second ziplock bag, breaking up any clumps of coconut. Shake bags to mix contents. Whisk egg whites in a shallow bowl until foamy.

2. Place shrimp into ziplock bag with cornstarch mixture and shake until shrimp are coated evenly. Dip shrimp, a few at a time, in egg whites. Shake off excess and drop shrimp into ziplock bag with coconut mixture. Shake until shrimp are coated. Place in a single layer on baking sheet and bake, turning once, until coconut is golden and shrimp are cooked through, 15 to 20 minutes. Serve immediately.

Created date

April 2014

Nutritional Information

Calories 501
Fat 17 g
Satfat 13 g
Protein 41 g
Carbohydrate 41 g
Fiber 4 g
Cholesterol 259 mg
Sodium 723 mg