Crispy baked coconut shrimp are easy to make, ready in just 30 minutes and completely irresistible! Served with a quick mango habanero sauce for dipping, these sweet and crunchy coconut shrimp make for a delicious appetizer or light dinner!
Today we’re sharing another one of our favorite easy weeknight meals: baked coconut shrimp! Just as crispy and delicious as the fried version, these perfectly golden shrimp are dipped into a four-ingredient mango habanero sauce for an added flavor boost that will transport you to a tropical island!
how to get crispy oven baked shrimp
Getting crispy shrimp in the oven can be tricky! The shrimp only need about about eight minutes to cook through, which really isn’t enough time for that toasty coconut flavor to develop. I’ve found that the best solution to this predicament is to pre-toast the shredded coconut and panko coating on the stovetop. It just takes a few minutes and it’s much better than overcooking your shrimp to get that super crunchy exterior!
To pre-toast your coating, melt a bit of coconut oil (or really whatever oil you’d like) in a skillet over medium heat. Toss in your panko breadcrumbs and shredded coconut and cook until they’re just toasted. You don’t want to get them super brown here — they’ll still be going into the oven with the shrimp. We’re just looking for a slightly golden color, which generally takes about six minutes or so. Make sure to keep an eye on the skillet and stir often — the mixture can go from golden to burnt in seconds!
Now all that’s left to do is coat the shrimp — first in flour, then in lightly beaten eggs and finally in your panko-coconut mixture. As for any extra seasonings, I like to add mine to the flour as I think they adhere best that way. For this version I used just salt and garam masala (a blend of spices popular in India). The garam masala is definitely optional, but adds a nice blend of warming spices that complement the sweet coating. You can leave it out completely or substitute it with something like garlic powder, dried herbs or paprika.
Now just bake for eight minutes or until the shrimp reaches an internal temperature of 120 F (49 C) and enjoy!
mango habanero dipping sauce
The mango habanero dip couldn’t be easier to whip up! You’ll need just four ingredients:
- Mango: I tend to use frozen mango because we almost always have it on hand, but fresh mango will work too.
- Habanero peppers (deseeded): One or two habanero peppers is usually the perfect amount of spiciness for us, but feel free to adjust to taste. You can also substitute for other chile peppers or even just add a few dashes of sriracha!
- Lime juice: One tablespoon of freshly squeezed lime juice adds a bit of freshness to the sauce!
- Coconut milk (beverage): Make sure not to use canned coconut milk — we’re looking for the carton coconut milk that can be used as a substitute for dairy milk. You can also use your favorite nut milk instead if you prefer.
And to make the sauce just add everything to your blender and pulse until smooth! I recommend starting with ¾ cup (180 ml) of coconut milk and adding more as needed until you get to the perfect dipping consistency.
what to serve with coconut shrimp
The last time we enjoyed this baked coconut shrimp we served it alongside vegetable fried rice! Actually, we almost always serve it with some form of rice whether it’s plain brown rice or white rice cooked in coconut milk. But these coconut shrimp would also be great over a plate of garlicky pasta or creamy noodles!
And if you have leftover mango habanero sauce (we usually do), it’s also a great dip for tortilla chips, chicken wings and spring rolls!
For more easy yet luxurious seafood dinner ideas, check out these recipes:
- grilled salmon + horseradish dill butter
- broiled lobster tails
- soy glazed broiled salmon + sushi rice
- seared scallops with avocado cream
baked coconut shrimp
- coconut oil ½ tbsp
- panko breadcrumbs ¾ c (60 g)
- sweetened shredded coconut ¾ c (70 g)
- large shrimp 1 lb (450 g)
- (peeled and deveined; tails attached)
- flour ⅓ c (50 g)
- garam masala (optional) 1 tsp
- salt to taste
- eggs 2 large
mango habanero dipping sauce
- cubed mango 1 c (150 g)
- coconut milk (beverage) 1 c (240 ml)
- lime juice 1 tbsp
- habanero (deseeded) 1-2 small
- salt ¼ tsp
- Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.
- While the oven is preheating, melt the coconut oil in a skillet over medium heat. Add the panko and shredded coconut and cook, stirring continuously, until lightly golden (about 5-7 minutes). They're going to cook again as the shrimp coating so don't let them get too toasty!
- In a small bowl, mix together the flour, garam masala and salt. Lightly beat the eggs in a separate bowl. Add the toasted panko and shredded coconut to a third bowl.
- Dredge the shrimp in flour, dip into the egg mixture and then coat in the panko and coconut mixture. Place on the prepared baking sheet.
- Bake the shrimp for approximately 8 minutes or until cooked through.
- While the shrimp is baking, place all ingredients for the habanero mango sauce in a blender and pulse until smooth.
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