Recipe – Baked Thai Coconut Shrimp

It turns out that the meat from a whole coconut produces a whole lot of shredded coconut, and the recipes that call for it don’t require that much. After I made the Old-Fashioned Coconut Cream Pie, I still had quite a bit left over. I didn’t want to make more desserts so I looked up a recipe for coconut shrimp, and I don’t love deep-frying things so I searched a little to find one that involved baking. I finally found one on, and I made it on September 26, 2012.


Baked Thai Coconut Shrimp

  • 18-24 medium to large raw shrimp butterflied (tails can be left on)
  • 1/2 cup dry shredded or flaked coconut (unsweetened baking type)
  • 2-3 eggs
  • Coating mix:
  • 1/2 Panko or any dry refined breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper OR dried crushed chili
  • 1 teaspoon white sugar
  1. Preheat oven to 425 F. Also, prepare a baking sheet by spraying it with non-stick cooking spray or covering it with parchment paper.
  2. Stir the coating mix ingredients together in a bowl. Set aside.
  3. In another smaller bowl, lightly beat 2 eggs. In a third bowl, place the shredded coconut.
  4. Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally, roll in the coconut.
  5. Lay shrimp on their sides on your prepared baking sheet. Depending on the size and number of shrimp you’re making, you may need to use one more egg. Tip: Since they’re going to be baked, avoid over-coating, or your shrimp will be flat on one side.
  6. Bake on the middle rack at 425 F for 15-20 minutes, or until coconut is lightly toasted (light golden-brown). Turn the shrimp halfway through baking.
  7. Serve with Thai sweet chili sauce (available at most supermarkets in the Asian section), or Mango Coconut Dip.


I was cooking for a group that included 2 slightly picky toddlers that didn’t like anything even resembling spicy, so we left out both cayenne pepper and crushed chilis, and we used a mild mango sauce to dip. Even so, it was absolutely delicious!

If I make this again, I would definitely add some crushed chilis and use the sweet chili dipping sauce from the market, OR try the recipe for the mango sauce. Yummy!



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