Baked Coconut Shrimp

by Alison Moore Smith on March 30, 2011

Baked Coconut ShrimpWe had this baked shrimp for dinner tonight. Easy to make, so scrumptious — and no deep frying! It’s so light and full of flavor because the coconut isn’t overwhelmed by the grease in usual fried coconut shrimp. You’ll be tempted to eat way too much!


  • 1 lb large shrimp, peeled and deveined
  • 1/3 C cornstarch
  • 1 t salt
  • 3/4 t cayenne pepper
  • 2 C flaked sweetened coconut
  • 3 egg whites, beaten until foamy


  1. Preheat oven to 400°. Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels.
  3. Mix cornstarch, salt, and cayenne pepper in a pie pan.
  4. Pour egg whites into a second pie pan.
  5. Measure coconut into a third pie pan.
  6. Working with one shrimp at a time, dredge in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  7. Bake, turning over half way through, until bright pink on the outside and the meat is no longer transparent in the center, about 15 to 20 minutes.


Tastes great with peach or apricot jam or a simple dipping sauce made with:

  • 1 C orange marmalade
  • 2 T dijon mustard
  • 2 T horseradish

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