Baked Coconut Shrimp is my all time favorite way to eat shrimp.  Perfectly juicy and crispy without all the grease from the fattier fried version.

This Baked Coconut Shrimp makes the perfect appetizers for hungry game watchers.

Baked Coconut Shrimp - Lady Behind The Curtain

Serve with APRICOT-PINEAPPLE SALSA this sweet salsa really compliments the shrimp.

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Baked Coconut Shrimp

Baked Coconut Shrimp


  • 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


  1. Preheat oven to 450 degrees.
  2. Place a wire cooling rack on top of a baking sheet, spray with non stick cooking spray and set aside.
  3. Peel and vein shrimp, leaving tails intact.
  4. Make a slit down inner curve of each shrimp, starting at the tail; press lightly to flatten.
  5. In a shallow dish, combine the cornstarch, salt and cayenne; set aside.
  6. Add eggs to another shallow dish.
  7. Using a fork whip until broken up and combined.
  8. Put coconut into another shallow dish.
  9. Coat shrimp with cornstarch mixture; dip into eggs, then coat with coconut.
  10. Place on prepared wire rack.
  11. Bake 15 minutes.


This recipe is from Lady Behind The Curtain


Apricot Pineapple Salsa - Lady Behind The Curtain




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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