Baked Coconut Shrimp

Lady Behind The Curtain - Baked Coconut Shrimp

This is one of my all time favorite ways to have shrimp and baking the shrimp makes this dish a healthier option.  Serve with APRICOT-PINEAPPLE SALSA this sweet salsa really compliments the shrimp.

Coconut Shrimp Recipe


18 uncooked jumbo shrimp

1/3 cup cornstarch

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

3 eggs

2 cups flaked coconut

non stick cooking spray


Preheat oven to 450 degrees.  Place a wire cooling rack on top of a baking sheet, spray with non stick cooking spray and set aside.

Peel and vein shrimp, leaving tails intact.  Make a slit down inner curve of each shrimp, starting at the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside.  Add eggs to another shallow dish.  Using a fork whip until  broken up and combined.  Put coconut into another shallow dish.  Coat shrimp with cornstarch mixture; dip into eggs, then coat with coconut.  Place on prepared wire rack.  Bake 15 minutes.


Lady Behind The Curtain - Apricot Pineapple Salsa

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Baked Coconut Shrimp — 5 Comments

  1. This looks good,I like your recipes here.I followed you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this prawn widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for jumbo shrimps or prawns,Thanks!

  2. I am so excited that we can get the gulf shrimp again. Your coconut shrimp looks wonderful and I am certainly going to try you Apricot Pineapple Salsa. The whole dish looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a very special week end!

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