This coconut shrimp recipe is baked, healthy and so easy! It's made with just 5 ingredients and has a quick coconut shrimp sauce to accompany!

Sean and I went to Florida for my babymoon in early February. Thinking back to those times, it seems like a million years ago when no one was worried about getting sick and life was so different. Crazy that in just two short months everything has changed! Anyways, when we were there I was obsessed with coconut shrimp. I ate it everywhere we went. Not kidding. I loved the flakey crunchy outside with the sweet, yet spicy sauce that came with it. So so good and I wanted to recreate it! So, here is my take on this 5 ingredient baked coconut shrimp recipe with a 2 ingredient coconut shrimp sauce!

How to Make Baked Coconut Shrimp

Traditionally, coconut shrimp is fried. Under the recipe notes below I included a pan fry version if you want to cut down on time. Baked coconut shrimp is healthier for you in that you don't cook at such high heat and create saturated fatty acids.

Normally for breading and frying something, cooks do the F-E-B method, which is flour, egg, breadcrumbs. I cut out a step in this (less cleanup) and combined the flour and breadcrumbs. Really the shrimp don't get 'floured' per say, but they adhere to the shredded coconut and breadcrumbs.

First, combine the breadcrumbs and shredded coconut on a plate or in a shallow bowl. In a separate bowl, whisk the eggs.
Pat the shrimp dry and dip each shrimp into the eggs then immediately into the shredded coconut/breadcrumb mixture. You can lightly press down to make sure you get a lot of breadcrumb mixture onto the shrimp.
Then lay the shrimp onto a baking sheet covered with a cooling rack to collect the drippings.
Before going into the oven, lightly spray the shrimp with cooking oil for an extra bit of crispiness.

Be sure to check out this video!

The 2 Ingredient Coconut Shrimp Sauce

This sauce is SO easy and gives a sweet and spicy note to the coconut shrimp! Double it if you're a sauce hog! #noshame.

Sweet Chili Sauce: You can find this at most grocery stores in the international aisle. It's a pretty common ingredient in a lot of Asian dishes.
Orange marmalade: You can find this near the jelly and peanut butter section in the grocery store. If you can't find marmalade, really any jam/jelly would work that's orange or apricot flavor.

Coconut flakes on shrimp dripping with dipping sauce.

FAQ's

Can this recipe be gluten free?

Yes, you can make this recipe gluten free by using gluten free breadcrumbs! I tried it and it works great!

How many people does this recipe feed?

Honestly I would say about 2, double it if you want more! I only used half a bag of frozen shrimp for this recipe. It would be a great appetizer too!

How do I reheat this coconut shrimp recipe?

My best advice would be to reheat in the oven at 325 for 2-3 minutes. You can also microwave for about 15-30 seconds.

Why do I need to buy tail on shrimp for this recipe?

It was easier to dunk in the coconut shrimp sauce with the tail on!

I hope everyone is staying safe and well during this time! Let me know if you love this recipe by leaving a star rating/comment below! It helps me get noticed in this big internet world!

A hand holding coconut shrimp with sauce on it.

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