Baked Coconut Shrimp with Mango Dipping Sauce
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These baked coconut shrimp are crispy, golden, and packed with real coconut flavor, the kind you actually taste in every bite, not just as a background note. The secret is to skip the breadcrumbs entirely and coat the shrimp in coconut only, so nothing dilutes that sweet, toasty crunch. Serve them with the creamy mango dipping sauce, and they disappear fast.
I’ve been making these for years, and they’re one of those shrimp recipes that genuinely surprises people. Most coconut shrimp, restaurant versions included, mix panko or breadcrumbs into the coating, which stretches the coconut further but also mutes the flavor. I skip the breadcrumbs completely and use unsweetened desiccated coconut on its own, which means the shrimp come out of the oven tasting deeply, unmistakably coconutty. The texture is satisfying, too; it’s shatteringly crisp on the outside, tender and juicy inside.
The other thing that makes these work is the cornstarch. Most recipes use flour, but cornstarch creates a lighter, crispier base layer that helps the coconut adhere without weighing things down. It’s a small swap that makes a real difference in the final texture. I use avocado oil generously — both on the parchment-lined pan and drizzled over the tops before baking, which is what gives them that deep-fried crunch without ever touching a pot of oil.
The mango dipping sauce is simple but completely worth making. Fresh mango, mayonnaise, honey, lime juice, and freshly grated ginger go into the blender and come out as something sweet, tangy, and a little creamy. It’s exactly the right counterpoint to the crispy, toasty shrimp. I always blend it up while the shrimp are in the oven, so everything is ready for dinner at the same time.
These crispy shrimp taste great in my coconut shrimp bowls!
Most coconut shrimp recipes bulk up the coating with panko or breadcrumbs. It works, but it also means you’re tasting mostly breadcrumb with a hint of coconut. I wanted the coconut to be the star, so I use unsweetened desiccated coconut and nothing else for the coating. The result is a crust that’s genuinely crunchy and tastes like actual coconut all the way through.
To get that crust properly crispy in the oven, two things matter.
- First, the cornstarch. It creates a dry, light base layer on the shrimp that helps the coconut stick and crisps up beautifully in the heat.
- Second, the oil. Don’t be shy with it. A generous drizzle on the parchment paper before the shrimp go on, and another drizzle over the tops before baking, is what creates the golden color and the deep crunch. Spray oil works great here if you have it.
What to serve with coconut shrimp
These work equally well as an appetizer or a main. As a starter, I’ll set them out with the mango dipping sauce alongside drinks and let people help themselves. For dinner, they’re great over rice or with a simple Asian-style slaw on the side, the cool crunch of the slaw against the warm, crispy shrimp is a really good combination. Either way, I’d plan on making the full batch because they go quickly.
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.
Baked Coconut Shrimp with Mango Dipping Sauce
Ingredients
- 3 tablespoons avocado oil (divided)
- ¾ cup cornstarch (can sub tapioca starch)
- 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 – about 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 cornstarch, 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. 🙂