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★ Why You'll Love this Recipe ★
Crispy Without the Deep Fryer
Love coconut shrimp but not the mess and extra calories of frying? This baked version gets wonderfully crisp in the oven with a drizzle of butter, so you get that golden, crunchy coating without standing over a pot of hot oil. It's an easy shortcut that still gives you great texture.
The Sweet & Creamy Piña Colada Dip though.
The homemade dipping sauce is what really takes this recipe over the top. Vanilla Greek yogurt, crushed pineapple, and cream of coconut come together in just minutes for a cool, creamy dip that's sweet, tropical, and absolutely perfect with crispy coconut shrimp.
Ready in Just 30 Minutes
This is one of those recipes that feels a little special but couldn't be easier to make. With simple ingredients and just 30 minutes from start to finish, it's perfect for busy weeknights, summer dinners, or serving as a fun appetizer for guests.
Turn Them into Tropical Shrimp Tacos
Want to change things up? Tuck the baked coconut shrimp into warm flour or corn tortillas for amazing shrimp tacos. Top them with a little crunchy cabbage, a generous spoonful of fresh pineapple salsa, and finish with a dollop of the creamy piña colada sauce. The sweet pineapple, crispy coconut shrimp, and cool, creamy sauce are a delicious combination that's perfect for summer dinners, taco nights, or casual entertaining.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make these oven-baked coconut shrimp.
- Large raw shrimp. Peeled with tails on. Large shrimp work best for breading. Leave the tails on for easier dipping and serving and the shell actually adds extra flavor too.
- All-purpose flour
- Shredded sweetened coconut. Sweetened coconut adds the classic coconut shrimp flavor and helps create a golden crust.
- Panko breadcrumbs
- Egg
- Cayenne pepper. Adds a mild kick. Reduce or omit for more mild flavor.
- Salt
- Butter. Melted. Drizzling the shrimp with butter helps the coating crisp up and brown in the oven.
Piña Colada Sauce Ingredients
- Vanilla Greek yogurt. Creates a creamy, slightly tangy base while adding protein.
- Crushed pineapple. Drain excess liquid to keep the sauce thick.
- Cream of coconut. Use sweetened cream of coconut, such as Coco Real or Coco López. Do not substitute coconut milk, which is much thinner and unsweetened.
★ How to Make this Recipe ★
Here's a look at how to bread and bake the shrimp and make the sauce.
- Mix flour coating, coconut and panko coating, and egg in bowls.
- Dip shrimp in flour, egg, then coconut mixture.
- Arrange on a baking sheet and drizzle with melted butter.
- Bake and flip halfway.
- Make the dip.
- Serve shrimp with the piña colada dipping sauce and lemon slices.
★ Tips & FAQs ★
Yes, this is what I usually use. Just thaw the shrimp completely and pat them dry with paper towels before breading. Removing excess moisture helps the coating stick and crisp up in the oven.
Absolutely. Air fry at 400°F for 8–10 minutes, flipping halfway through, until the shrimp are golden and cooked through. Cooking times may vary slightly by air fryer.
Yes! These are perfect for delicious tacos. Serve the baked coconut shrimp in warm corn or flour tortillas with shredded cabbage (use use bagged slaw to save time), fresh pineapple salsa, and a dollop of the piña colada sauce for easy tropical shrimp tacos. Lemon or lime helps balance out the sweetness.
These shrimp pair well with rice (cilantro lime rice is especially delicious!), grilled vegetables or a salad, Hawaiian mac salad, and/or fresh fruit for a tropical-inspired meal. For an extra special treat, try my Hwachae Fruit Punch!
★ More Shrimp Recipes ★
Browse all my easy shrimp recipes for more tasty meal ideas!
Baked Coconut Shrimp with Pina Colada Sauce
Equipment
Ingredients
Coconut Shrimp
- 1 lb large raw shrimp peeled, tails on
- ½ cup all-purpose flour
- 1 ½ cup shredded sweetened coconut
- ½ cup panko breadcrumbs
- 1 egg
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ⅓ cup butter melted
Piña Colada Dip
- ⅓ cup vanilla Greek yogurt
- ⅓ cup crushed pineapple
- ⅓ cup cream of coconut
Garnish
- 1 lemon sliced
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Instructions
- Preheat oven to 425º F and grease a baking sheet.
- Prep the coating station. Combine flour, cayenne, and salt in a small bowl. Place coconut and panko in a second bowl. Whisk the egg in a third bowl.
- Coat the shrimp. Dip shrimp in the flour, then egg, then press into the coconut mixture.
- Arrange on a baking sheet. Place shrimp in a single layer and drizzle with melted butter.
- Bake. Bake for 15 minutes until golden and cooked through, flipping halfway.
- Make the dip. Stir together the yogurt, crushed pineapple, and cream of coconut.
- Serve and enjoy! Serve the warm coconut shrimp with the piña colada dipping sauce and fresh lemon slices.
Notes
- Pat the shrimp dry before breading so the coating sticks better and crisps up nicely in the oven.
- Leave a little space between the shrimp on the baking sheet to help them brown instead of steam.
- Don't overcook. Shrimp are done as soon as they're opaque and firm. Overcooked shrimp can become rubbery.
- Use sweetened shredded coconut for the best flavor and the classic coconut shrimp texture.
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