Baked Coconut Shrimp Recipe - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Jan 13, 2011 (updated Nov 3, 2023) 50 comments »

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This easy Baked Coconut Shrimp with Pineapple Dipping Sauceis healthy crispy shrimp with a cool pineapple and lime sauce with some jalapeno for a little kick.

BAKED COCONUT SHRIMP

We had a lot of fun with our friends that were visiting. We shared a lot of good food, a lot of old memories, AND…a violent stomach bug that rocked us all to our core.

It slowly made its way through our families and after bragging about my solid immune system, I was hit with it today. So I don’t feel much like cooking, eating, or even looking at food (that doesn’t happen often).

I saw on the news today that Florida is the only state that does not have snow in it. So for those of you shivering in the snow, this recipe will make you feel like you are on an island somewhere, lying in the warm sun, snuggling your toes in the hot sand.

Although these coconut shrimp can be enjoyed as an appetizer, I often turn it into a meal by adding a simple green salad.

Don’t feel too guilty eating these as your main course; they’re baked and a much healthier alternative to the fried version.

OTHER SHRIMP RECIPES

Creamy Shrimp Enchiladas
Easy Shrimp Tostadas
Shrimp Tacos with Avocado Salsa
Creamy Mushroom and Shrimp Pasta
Cilantro Lime Shrimp

Baked Coconut Shrimp

4.67 from 3 votes

This easy Baked Coconut Shrimp with Pineapple Dipping Sauceis healthy crispy shrimp with a cool pineapple and lime sauce with some jalapeno for a little kick.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 8 servings

Ingredients

1 tablespoon lime juice
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 tablespoons cornstarch
2 cups sweetened flaked coconut

Instructions

Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
In a small bowl beat egg whites with a hand mixer until soft peaks form.
Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

Cuisine: American

Course: Appetizer

Author: Christy Denney

All Recipes Appetizers Coconut Healthy Main Dishes Tablespoon

originally published on Jan 13, 2011 (last updated Nov 3, 2023)

50 comments Leave a comment »

Baked Coconut Shrimp Recipe - The Girl Who Ate Everything (5)

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50 comments on “Baked Coconut Shrimp”

Becky — Tue, 16 Feb 2016 @ 11:32:09 EST Reply
I really want to make this! Looks so good!
Abbey Sharp — Sun, 06 Apr 2014 @ 09:19:29 EDT Reply
I love this idea- the combination of pineapple and nutty coconut is classic and reminiscent of my fave tropical drink.
Thanks for sharing!
Deliciously Yours,
Abbey Sharp
http://www.abbeyskitchen.com
@AbbeysKitchen
Cindi Noel — Wed, 23 Oct 2013 @ 17:18:43 EDT Reply
Looks great but where’s the recipe?
- Christy {The Girl Who Ate Everything} — Wed, 23 Oct 2013 @ 20:47:04 EDT Reply
  The link is right below the picture. I posted this over at Tablespoon.
  - Cindy — Sun, 01 Oct 2023 @ 14:17:24 EDT Reply
    Loved it 👍 I will make it again, definitely.. Thanks
Leighob — Wed, 25 Sep 2013 @ 17:09:50 EDT Reply
these do look great, but can they be eaten cold? having a romantic dinner before a concert in Atlanta and looking for things to transport that dont have to be hot to be enjoyed.
thanks for your input
- Christy {The Girl Who Ate Everything} — Fri, 27 Sep 2013 @ 23:41:34 EDT Reply
  These definitely should be eaten hot so I’m not sure if they are the best idea for the occasion.
susie — Mon, 19 Aug 2013 @ 18:26:41 EDT Reply
What if the shrimp is already Cooke? Can it still be baked?
- Christy {The Girl Who Ate Everything} — Mon, 19 Aug 2013 @ 22:00:20 EDT Reply
  Unfortunately I feel like if you baked the already cooked shrimp it would turn rubbery.
lin — Thu, 13 Jun 2013 @ 22:57:16 EDT Reply
Made these tonight. We loved them..thank you. And easy..
Tina Thompson — Thu, 02 May 2013 @ 11:11:46 EDT Reply
Excellent! We loved it! I am going to try the breading on chicken strips next time!
I made some pineapple- jalepeno salsa so we could alternate between the sweet and sweet/spicey bites!
- beth norred — Thu, 26 Sep 2013 @ 17:19:11 EDT Reply
  I love this recipe, and another GREAT sauce to use is Orange Marmalade Jelly with Tobasco Hot Sauce mixed into it. Sweet and Hot. Mix to your taste. I add a qtr tsp at a time. if you heat it up and serve with the hot shrimp. it is Awesome. ENJOY..
Tina Thompson — Thu, 02 May 2013 @ 11:11:41 EDT Reply
Excellent! We loved it! I am going to try the breading on chicken strips next time!
I made some pineapple- jalepeno salsa so we could alternate between the sweet and sweet/spicey bites!
See Also
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LindseyB — Thu, 04 Apr 2013 @ 22:14:51 EDT Reply
This was sooooo good! Super easy and better than I could have imagined!
Cygnet — Sun, 24 Mar 2013 @ 00:53:33 EDT Reply
I live in Mazatlan, Mexico, the shrimp capital of the world…We’re even in the Guinness book of world records for the largest shrimp co*cktail! Here in Mazatlan, we serve our coconut shrimp with mango sauce. There are many ways to make it, but I like to mix pureed fresh or frozen mangos with a bit of minced jalapeno or better yet, a bit of hot pepper or jalapeno jelly! YUM! But in restaurants here it is commonly served with plain mango puree, sweetened if necessary. I’ve even used Gerber mango baby food, and my husband never knew the difference! LOL
Jennifer — Mon, 18 Feb 2013 @ 17:57:54 EST Reply
I made these for the first time tonight, and they were awesome! You don’t even miss the fried taste and no guilt. I did this full recipe, served it with the dipping sauce and honey lime chicken and white rice for my family of 6, and I have some of everything left over for lunch tomorrow, but I had to hide that from everyone who wanted more! Big hit with all of us, thanks for sharing!
Jan — Wed, 30 Jan 2013 @ 12:52:16 EST Reply
I have been looking for a gluten free coconut shrimp (and sauce) recipe and this looks good. Will try tonight and post my thoughts after or tomorrow morning. No snow in Houston! Y’all come down now, hear? (I am actually from the North but love to have fun with the Southern way of speaking!).
Christina — Thu, 24 Jan 2013 @ 17:38:07 EST Reply
Hi Christy – love, love, love your blog! It has saved me (and the hubby) from many uninspired nights of frozen pizza. 🙂 My all time favorite food is coconut shrimp and I cannot wait to try this! One question though: I am, very unfortunately, allergic to pineapple. Can you (or anyone else out there) think of an equally delicious dipping sauce for these shrimp? I wish I had the ability to be culinarily creative, but alas, I do not (see above reference to frozen pizza). Thanks for the help!
- Cyndi — Sat, 26 Jan 2013 @ 10:55:55 EST Reply
  This coconut shrimp recipe is so delish and so simple to make. It is better than most restaurant coconut shrimp appetizers that we’ve eaten! We have never made the mentioned pineapple sauce because there’s another sauce that we absolutely love to have with the shrimp (although I’m sure the pineapple sauce is good!). Try this sauce for the shrimp: 1/2 cup orange marmalade, 2 tsp dijon mustard, 1 tsp horseradish, and honey to suite your taste (the recipe calls for a dash of salt, but I leave that out). Of course I “wing” it and just add the stuff to suit my taste, but it’s soo good!!
  - Christina — Sun, 27 Jan 2013 @ 12:37:18 EST Reply
    Cyndi you are my hero!! That sounds perfect and I can’t wait to make it tonight. Thank you!
  - Christy {The Girl Who Ate Everything} — Tue, 29 Jan 2013 @ 21:11:36 EST Reply
    That sauce sounds great!
  - Jennifer — Mon, 18 Feb 2013 @ 17:55:14 EST Reply
    You could use orange preserves or even apricot would be good with the lime.
- Christy {The Girl Who Ate Everything} — Tue, 29 Jan 2013 @ 21:15:08 EST Reply
  Sorry I couldn’t help earlier! I was in Hawaii. BUt the sauce suggested sounds really good.
Kayte — Thu, 10 Jan 2013 @ 14:41:10 EST Reply
How do you make the dipping sauce? If you could please email me at the address I provided when posting, I would really appreciate it. Thanks!
JJ Blandford — Thu, 15 Nov 2012 @ 23:27:36 EST Reply
I made this for an at home date night. It was delicious! Thanks for sharing this recipe!
Maureen — Wed, 17 Oct 2012 @ 17:54:54 EDT Reply
This was fantastic! It’s on my Top 10 Pinterest Recipes blog post:
http://coconutxoxo.blogspot.com/2012/10/top-10-pinterest-recipes-tested-and.html
Loni — Fri, 10 Aug 2012 @ 16:04:26 EDT Reply
thanks for posting this one, its my moms fav way to have shrimp and I have been experimenting in prep for her visit. I featured ya on my blog, thanks again!
http://thesportsmanswife.blogspot.com/2012/08/feed-your-family-friday_10.html
Anonymous — Fri, 22 Jun 2012 @ 16:03:29 EDT Reply
If it’s on the menu at a restaurant, my MIL will order it! I’m so glad that she found this recipe for me to make for her. She has been a tremendous help to me the past couple of years through two pregnancies and the care of infants. I’m not capable of thanking her any other way except a nice meal every once in a while. She loved this coconut shrimp so much that she posted and bragged about it all over her FB page and now all of her friends want the recipe too!
Moore or Less Cooking — Sun, 06 May 2012 @ 02:15:25 EDT Reply
I am sending this recipe to my hubs, he loves making coconut shrimp, this looks fantastic! Nettie
Christy {The Girl Who Ate Everything} — Sat, 14 Apr 2012 @ 12:45:24 EDT Reply
@Danielle, Of course fresh is always better but you can use frozen too!
Danielle I. Smith — Fri, 13 Apr 2012 @ 14:55:30 EDT Reply
Will this recipe work with cooked shrimp? I bought the frozen bag from Meijer but the shrimp are pre-cooked.
mac101306 — Wed, 11 Apr 2012 @ 02:27:56 EDT Reply
I found your blog on pinterest, and I’m finding that I’m pinning ever recipe!!! I’m making this a favorite and will be here a lot to get some recipes. THANK YOU for sharing!
Sara — Tue, 13 Dec 2011 @ 18:10:16 EST Reply
Oooh, this looks so delicious! Found you on Pinterest, and I definitely need to try this shrimp soon, yum! 🙂
viagra — Wed, 26 Oct 2011 @ 17:12:40 EDT Reply
I bet that it tastes better with coconuts, thanks for the recipe. I will give it a try this weekend in the family dinner on sunday.
Anonymous — Fri, 21 Jan 2011 @ 12:25:07 EST Reply
Another snowy day in Boston, I’m making these!They look delicious.
Christy {The Girl Who Ate Everything} — Mon, 17 Jan 2011 @ 01:38:32 EST Reply
@souperior,
Pineapple preserve is just a little thicker and nicer than jam. I imagine a chutney would work as well. I like things on the sweet side so I enjoyed the shrimp with the spicy preserves.
souperior — Sun, 16 Jan 2011 @ 14:58:24 EST Reply
Ooh this sounds delicious and your pics are superb! When you say ‘pineapple preserve’ in the ingredients, do you mean a pineapple jam, or a more savoury pineapple chutney? Shrimp are so juicy and sweet I can see them working with either!
A Busy Nest — Sat, 15 Jan 2011 @ 02:40:12 EST Reply
I can’t wait to make this! I absolutely love coconut shrimp and usually avoid it because it’s fried. The dipping sauce couldn’t sound yummier either!
Heather of Kitchen Concoctions — Fri, 14 Jan 2011 @ 00:10:22 EST Reply
Christy, you couldn’t have shared this recipe at more of a perfect time! My MIL loves coconut shrimp and we make it for her every year for her birthday dinner (which is the end of January). So I will totally be making your version this year!
Jennifurla — Thu, 13 Jan 2011 @ 19:15:53 EST Reply
That dipping sauce looks divine, just what I have been looking for.
HollyL — Thu, 13 Jan 2011 @ 17:10:28 EST Reply
I love coconut shrimp way way too much! I worked at a steakhouse here in St.George called Rococos… we served a Jalepeno sauce with it too! It was my favorite : )
cookies and cups — Thu, 13 Jan 2011 @ 14:08:08 EST Reply
This is exactly what I need today! While it isn’t still snowing, there is still snow out there and that counts, right?!
Caroline — Thu, 13 Jan 2011 @ 13:34:08 EST Reply
I love coconut shrimp but usually can’t get over the greasiness when it’s fried. This is a great way to enjoy something I love wtihout feeling (too) guilty about it! Hope you start feeling better!
warmvanillasugar — Thu, 13 Jan 2011 @ 12:14:48 EST Reply
This looks so good!! I love your photos too. Awesome.
HannahMarie — Thu, 13 Jan 2011 @ 05:23:23 EST Reply
This looks amazing!! I love your blog!!
Becky — Thu, 13 Jan 2011 @ 04:18:10 EST Reply
Yummy! Love how good that pineapple dipping sauce looks. This would work wonderfully for chicken, too. But we’ve been craving shrimp around here something fierce… I’ll have to remember this one and make it sometime in the next few days.
Christy {The Girl Who Ate Everything} — Thu, 13 Jan 2011 @ 04:06:34 EST Reply
@Dave’s Wife,
I’m from Mesa and we try to hit Red, White, and Brew when we are in town. So good!
Angela — Thu, 13 Jan 2011 @ 03:41:50 EST Reply
That looks ridiculously good!
Dave'sWife@{thediaryofdaveswife} — Thu, 13 Jan 2011 @ 03:40:25 EST Reply
I order these EVERY time we go to My Favorite Restaurant in East Mesa called Red White& Brew! I can’t Wait to add these to my menu for next week!
DanielleisNesting — Thu, 13 Jan 2011 @ 03:38:56 EST Reply
I need this in my life!