Baked Coconut Shrimp with Mango Dipping Sauce
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Baked Coconut Shrimp that are truly CRISPY and crazy delicious. They’re a coconut shrimp recipe that is easy to make ahead and freezer-friendly. We like to serve these with a creamy mango dipping sauce.
Put your hand up if you love tender shrimp wrapped in a crunchy blanket of coconut. I’m fully raising both hands over here. This coconut shrimp is one of those recipes I make when I’m craving something crispy, fun, and downright satisfying.
The shrimp are coated in coconut that bakes up incredibly crunchy—so crunchy it tastes like it’s been deep-fried, even though it goes straight into the oven. I use a simple trick to get that golden crunch without pulling out a deep fryer or heading to a pub. And instead of breadcrumbs, I stick with coconut only, which means maximum coconut flavor in every bite.
I love serving these shrimp dunked into a creamy mango dipping sauce that’s a little sweet and totally irresistible. It’s the kind of combo that disappears fast, so I always make extra—just in case.
How to freeze coconut shrimp
Coconut shrimp freeze very well. Once you’ve breaded them, lay them in a single layer on a parchment-lined baking sheet and freeze them. Once they’re frozen, you can transfer them to a freezer bag.
Cook the shrimp from frozen, adding 5 minutes to the baking time.
The trick for making the best baked coconut shrimp
Making the best baked coconut shrimp isn’t rocket science, but there is one simple trick you need to know.
Start by generously oiling your baking sheet. And if you don’t have a non-stick pan (like me!) then use parchment paper.
The deep-fried like crispiness comes from the oil. You’ll want to use at least 2 tablespoons on the baking sheet and another tablespoon to drizzle over the top. If you have spray oil, this is a great time to pull it out. For maximum crispiness, give the tops of each coconut shrimp a spray with oil.
Baked Coconut Shrimp Recipe
Ingredients
- 3 tablespoons avocado oil (divided)
- ¾ cup tapioca starch (can sub cornstarch)
- 1 teaspoon sea salt
- 2 ½ cups unsweetened desiccated coconut
- 2 large eggs
- 2 lb peeled and deveined shrimp (I like to leave the tails on 21-25 count)
- Cilantro (for garnish)
Mango Dipping Sauce
- ½ mango (diced (½ cup))
- ¼ cup mayonnaise (can be light mayo)
- 1 tablespoon honey
- 1 teaspoon finely grated ginger
- Juice from ½ lime
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line an 18×13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
- In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.¾ cup tapioca starch, 1 teaspoon sea salt, 2 ½ cups unsweetened desiccated coconut, 2 large eggs
- Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.2 lb peeled and deveined shrimp
- Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.
Mango Dipping Sauce
- While the shrimp are baking, add the mango sauce ingredients to your blender and blend on medium speed until smooth.½ mango, ¼ cup mayonnaise, 1 tablespoon honey, 1 teaspoon finely grated ginger, Juice from ½ lime
Nutrition
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Amazing recipe, thanks so much
We have used dozens and dozens of The Endless Meal recipes for years! This is a fan favorite. It’s easy and tastes like it came out of a fancy restaurant. I just noticed I can freeze the unbaked shrimp, which makes me very happy and makes this even easier. Five stars for how thorough the recipes are and the nutrition info. The ease and taste also beats everyone else’s for sure!
Awww Brenda thank you so much! Your comment truly made my day. I’m so happy that you enjoy the recipes here!
Could you make this with pre-cooked shrimp?
Technically, yes. But I would be concerned that baking pre-cooked shrimp would cause them to become dry and chewy.
This recipe is spectacular! The sauce is perfect! I have one daughter who doesn’t like shrimp so I cut up a chicken breast into strips and followed the recipe for her. The rest of us enjoyed the shrimp. A very tasty, light recipe, I served it with a an Asian cabbage salad.
Looks delicious. Any suggestions to possibly prepare this without egg (allergy)?
You could try dipping them in milk instead. The coconut won’t stick quite as well, but it should work pretty well. I’ve tried it successfully when breading chicken so it should work here, too. 🙂
Love these! SO crunchy. Would never have thought I’d like baked shrimp this much. Will make these again for sure!
Yay! That makes me really happy to hear. Thanks, Karen!
This recipe is delicious! I love finding new ones to try, and to know it’s a lighter version is great.
My husband and I don’t always have time to cook, so when we do we always hope it turns out as good as it looks.
I’m so happy to hear that you and your husband love the recipe!
Could arrowroot or almond flour be subbed for the tapioca?
I think that arrowroot would be the better sub in this recipe. 🙂
Thank you so much!!