Baked Coconut Shrimp



  • 20 large or jumbo raw shrimp without its head, deveined, butterflied three-quarters, with the tails on.
  • 3/4 cups of sweetened coconut flakes
  • 4 eggs
  • Coating mix:
    1. 1 tsp. of onion powder
    2. 1 tsp. of garlic powder
    3. Salt, to taste
    4. Chili powder, to taste
    5. 1/2 cup of breadcrumb


  1. Preheat oven to 350°F.
  2. Prepare a baking sheet by lightly coating it with coconut oil or cooking oil.
  3. Stir the coating mix ingredients together in a bowl and set aside.
  4. In a second bowl, beat the eggs.
  5. In a third bowl, place the coconut flakes.
  6. Dip the shrimp first into the egg, then in the coating mix, then dip back in the egg, and finally coat the body with coconut again.
  7. Stand the shrimp on the butterflied section on the prepared baking sheet.
  8. Bake for 12-15 minutes, or until coconut is golden brown. The tails and 1/4 of the lower body should rise and the shrimps look like swimming fishes.
  9. Serve with orange dipping sauce.

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