When I want to cook the kids dinner, but also serve the same dish for an extra special date night at home for me and hubby, I make these delicious Baked Coconut Shrimp! They’re so family friendly!


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! Shrimp is one of our favorite entrees. At least once every couple weeks we have some sort of shrimp dinner, whether it be Asian Sautéed ShrimpMango Shrimp Ceviche or this super simple One Sheet Pan Shrimp and Vegetable Dinner


I promise your family will go nuts for these Baked Coconut Shrimp. They’re crispy yet juicy and the sweet and sour sauce on the side takes them to another planet. Let me know what you think and tag me on social media if you make them!


Coconut Baked Shrimp

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes


  • 1/4 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 eggs, whisked (you could also use 1/2 cup buttermilk to coat the shrimp instead)
  • 1 cup shredded unsweetened coconut
  • 1 pound 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


  • Preheat oven to “broil” setting.
  • Pat dry shrimp with a towel and season with 1/2 tsp salt.
  • Arrange three separate bowls in an assembly line. Place flour in one, whisked eggs in the second, and shredded coconut in the third.
  • Lightly coat the shrimp in the flour and gently tap to remove excess flour.
  • Dip the flour coated shrimp in the egg/buttermilk and then roll in the shredded coconut to coat.
  • 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.
  • Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side. Flip and broil and additional minute or until golden. 
  • Serve with dipping sauce.

For the Sweet and Sour Sauce:

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


Sodium: 1030mg | Sugar: 10g | Fiber: 1g | Cholesterol: 145mg | Calories: 230kcal | Fat: 10g | Protein: 19g | Carbohydrates: 18g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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!

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

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

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  6. 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!

  7. 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!

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