Baked Coconut Shrimp

Coconut Shrimp with Chile-Honey Glaze
Yes, there’s a filter on. But doesn’t it look gorgeous?

I found a recipe for these baked coconut shrimp over at the other day. The recipe – with my few tweaks – is below. Bear in mind that I’m cooking at altitude now, so your cook time may vary. Keep an eye on these bad boys, because overcooked shrimp is just not good.

Coconut Shrimp:

  • 12 tiger shrimp, cleaned and peeled with tails intact (MAKE SURE THEY’RE NOT PRE-COOKED)
  • 1/2 cup all-purpose flour
  • ~ 1/2 tbsp. garlic powder
  • ~ 1 teaspoon cayenne pepper
  • 1 jumbo egg, beaten
  • 3/4 cup sweetened flaked coconut
  • 2 tablespoons Panko breadcrumbs
  • salt and pepper to taste


1. Pre-heat oven to 450F. Spray a baking sheet or casserole dish with veggie oil spray to prevent sticking.

2. Season the shrimp with salt and pepper.

3. Combine flour, garlic powder and cayenne pepper in a small bowl; in another small bowl, combine the coconut and panko.

4. Dust shrimp in the flour mixture, shake off any excess flour, then dip into the beaten eggs and the coconut. Transfer to the baking dish.

5. Bake for ~10 minutes or until the coconut starts to turn golden brown. You can throw it under the broiler to get more crunch, but I didn’t find it necessary.


  • ~2 tbsp. honey
  • ~ 1/4 cup sambal oelek (ground chile paste)
  • ~ 2 tbsp. soy sauce
  • ~ 2 tbsp. Worcestershire sauce

— Whisk together and adjust to taste as needed.

I served this with a salad of heirloom tomatoes with fresh mozzarella (lightly salt and peppered, drizzled with a nice extra-virgin olive oil). The warm, sweet spiciness of the shrimp was incredibly well balanced by the cold, salty, creaminess of a mouthful of tomato and cheese. HOLY CRAP, this was good. Definitely a keeper!


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