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GET IT NOWMy Coconut Shrimp Recipe Is Crispy And Juicy Without Deep Frying
If you had told me a decade ago that I’d be cooking coconut shrimp, I would have laughed. I didn’t even used to like coconut or shrimp. But over my years of developing healthy recipes, I’ve come to love both of them, and this combination totally won me over. Here’s why:
- Juicy shrimp with light, crunchy coating – They’re a little sweet, a little savory, and a little crunchy, in all the right ways — without that heavy feeling you get from deep-fried versions. And it’s a nice change of pace from baked shrimp or grilled shrimp when you want a crispy coating.
- Super easy – You only need 6 ingredients, plus salt and pepper.
- Healthier way to make it – Most coconut shrimp recipes I’ve seen use flour or breadcrumbs, and often they’re deep fried. Mine uses actual coconut for both dredging and breading, so it’s naturally gluten-free — and has much less oil.
- 3 ways to cook – I originally baked these, but have since made them on the stovetop and even my air fryer! I’ll show you all 3 options.
- Versatile – I’ve served these as an appetizer or as a main dish dinner recipe! There’s no bad time for coconut shrimp. 😉
So, if you’ve got a bag of shrimp and some shredded coconut, make this coconut shrimp recipe with me!
Ingredients & Substitutions
Here I explain the best ingredients for my coconut shrimp recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shrimp – I highly recommend raw shrimp here, otherwise it overcooks. You can buy it peeled and deveined, or do it yourself. Sometimes I leave the tails on to hold onto, other times I remove them (so you can just pop them into your mouth). I used medium shrimp (41-50 per pound) to test my coconut shrimp recipe, but large shrimp will work, too.
- Wholesome Yum Coconut Flour – I use this for dredging instead of white flour. It’s more coconut flavor and better for you!
- Coconut Flakes – I use unsweetened coconut flakes like these — sometimes they are called shredded coconut. You can use sweetened coconut flakes if you don’t mind the added sugar. I opted for medium-sized flakes for extra texture and crunch, but smaller flakes stick to the shrimp even better. (I use small ones for coconut chicken.) Avoid larger ones, which fall off easily.
- Eggs – To make the coating stick. I haven’t tried egg substitutes here, but sticky ones should work.
- Seasonings – Smoked paprika (or regular paprika also works), garlic powder, sea salt, and black pepper.
How To Make Coconut Shrimp
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Coating:
- Dry the shrimp. Pat them dry with a paper towel, which will help the coatings stick better.
- Set up the dredging stations. Arrange three separate bowls — one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper. Like my picture below.
- Coat the shrimp. Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off any excess, and finally press/roll in the coconut flakes. Place on a baking sheet with a wire rack. Repeat with all the shrimp.
Cooking Options:
I’ve baked, pan fried, and air fried these, and they’re all delicious! Pan frying does get you the crispiest exterior, but baking or air frying is more hands-off.
- Bake – Place the coconut shrimp in the oven and bake, flipping halfway through, until firm and fully cooked. Place under the broiler until golden brown. I have this version pictured here.
- Pan fry – Fry them in olive oil over medium heat, until golden and crispy on both sides. For best results, preheat the oil before adding the shrimp.
- Air fry – Cook it like my air fryer shrimp recipe, but with this coconut mixture instead.
My Recipe Tips
- If your shrimp are frozen, thaw them first. I usually just place the bag in a bowl of water and they thaw pretty quickly, but in the fridge overnight works, too.
- Use one hand for the wet ingredients and one for the dry. I use one hand for the flour, the other for the egg dip, and then go back to the first hand for the coconut flakes. This prevents the coating from clumping.
- Don’t crowd the shrimp close together. This applies for any of my cooking methods — oven, air fryer, stovetop. I always leave spaces between the pieces, so they get a chance to brown and cook evenly. If they don’t all fit, cook in batches.
- For the oven method, use a baking sheet with a wire rack if you can. It lets air circulate all around the shrimp, so they get nice and crispy instead of soggy on the bottom.
- Flip very gently to not disturb the coating. I find tongs much faster than a turner, but you have to be careful.
Coconut Shrimp (Crispy, Easy Recipe)
My coconut shrimp recipe is crispy, easy, and gluten-free, with just 6 ingredients! Make it in the oven, the air fryer, or on the stove.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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If using the oven or air fryer, preheat it to 400 degrees F (204 degrees C). For the oven method, place a nonstick wire rack onto a lined baking sheet (This is the set I use). Spray or brush the rack with oil.
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If your shrimp are frozen, thaw them first. Pat dry with paper towels.
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Arrange three bowls — one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
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Dredge each piece of shrimp in the coconut flour mixture, dip in the egg, shake off the excess, and finally press/roll in the coconut flakes. Place on the wire rack if using the oven method, or otherwise a cutting board.
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Oven method: Bake coconut shrimp for 4 minutes. Flip and cook for 5-6 more minutes, until firm and cooked through. Place under the broiler for 1-2 minutes, until lightly golden.
Pan fry method: Heat 2 tablespoons of olive oil or avocado oil in a large skillet over medium heat. Cook shrimp in a single layer for about 2 minutes per side, until golden brown and cooked through.
Air fryer method: Arrange the shrimp in a single layer in the air fryer basket. Air fry for 2-4 minutes, until golden brown and cooked through.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 10-12 shrimp, or 1/4 of the entire recipe
- Tips: Check out my recipe tips above to help you avoid clumping the coating, get a perfectly crispy outside, and a couple notes on specific methods.
- Sauces: See my favorite coconut shrimp sauces to serve these with below.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They do soften, but you can crisp them up again.
- Reheat: I usually toss the coconut shrimp in the air fryer for a minute at 320 degrees F to reheat, but the oven at 350 degrees F works, too. I don’t recommend the microwave.
- Freeze: You can freeze these before or after cooking. I arrange them in a single layer on a lined sheet pan first, to prevent sticking together, than transfer to a zip lock bag and keep frozen for up to 3 months. Cook straight from frozen, no need to thaw!
- Note on nutrition info: The nutrition info only includes 2 tablespoons coconut flour and 2 eggs, because some will be left over. I use a little extra so that it’s easier to coat the shrimp.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Shrimp Recipe
Coconut Shrimp Sauce Options
I don’t know about you, but I have to have a dipping sauce! Here are my favorites:
- Honey Mustard – My go-to is sugar-free honey mustard, pictured here! It’s sweet, tangy, and creamy all in one.
- Spicy Mayo – My spicy mayo works surprisingly well here if you like a creamy kick.
- Sweet Chili Sauce – I don’t love it, but many people like coconut shrimp with this.
- Honey – You can use regular honey or sugar-free honey, but my personal favorite pairing is this sugar-free jalapeno honey for some heat.
- Aioli – My garlic aioli lacks the sweetness that most coconut shrimp sauces have, but it makes up for it in flavor.
Serving Ideas
My coconut shrimp recipe makes perfect finger food as a healthy appetizer, but I’ve also served it as a main dish! Here are some pairing ideas:
- Salad – For a light meal, top my arugula salad with coconut shrimp, or serve cabbage salad or broccoli cauliflower salad on the side.
- Fries – I make garlic parmesan fries when I want more filling comfort food, or jicama fries or healthy zucchini fries for something light.
- Slaw – The flavors here work so well with a sweet, creamy side of broccoli slaw or sugar-free coleslaw.
75 Comments
Merrilee
1So good! I pan fry these in coconut oil from Trader Joe’s and sneak a tich of their sweet chili dipping sauce. Adding a pinch of red pepper to the flour doesn’t hurt either…
Maya | Wholesome Yum
0Thank you, Merrilee! I’ll have to try that dipping sauce.
Amy M.
1These are amazing! I started out using the pan-frying method but then baked the 2nd batch. Prefer the fried ones taste. Adjustments made: 1. I ground my coconut in my spice grinder. I hate bits of coconut in my teeth. 2. I added a bit of sweetener to the coconut after a test batch. I like a sweeter coconut shrimp. I highly recommend the honey-mustard sauce! I will review it separately 😉
Thank you for another great recipe.
Shay L.
1These were excellent! I made them for dinner last weekend and served them with the broccoli slaw you shared in the serving suggestions. I’ll be making these again this weekend but as an appetizer for a party. I made them with the pan fry method so they were nice and crunchy.
Jack
1I love these. I have made them twice already. They satisfy my cravings for small finger foods. They are perfect to eat when you are curled up on the couch with a Netflix movie. Awesome recipe.
Ruth
0My husband hates coconut, what can I substitute?
Maya | Wholesome Yum
0Hi Ruth, Coconut shrimp is generally a coconut lovers’ recipe and coconut is a main ingredient, so I’d choose something different altogether rather than substituting. Try my garlic butter shrimp instead!
Louise
0I started to follow your site for some new recipes. However, I have one problem. I appear to be allergic to almonds, so I don’t know how I would react to almond flour. Any suggestions?
Maya | Wholesome Yum
0Welcome, Louise! I’m sorry, I wouldn’t eat almond flour if you’re allergic to almonds, as that’s what it’s made from. I try to offer substitutions in each post as much as I can. And this recipe you commented on doesn’t have any almonds or almond flour, only coconut, so I hope you’ll try it!
Kara Hendricks
0We made these last night and we enjoyed the taste with the honey-mustard dipping sauce. When I flipped the shrimp after cooking halfway through some of the batter came off when they touched the tongs and when we ate them the batter came off into the sauce, which took away from the experience.
Amy M.
0My BAD! I found them. While I was scrolling, my screen must have jumped. It wouldn’t let me reply to or delete my original comment so PLEASE feel free to delete both!!
Amy M.
0It says “5 sauce options” but I don’t see those listed anywhere.
Also, I am horrible about going back and reviewing recipes. I have made a bunch of yours and am going to review them this weekend as well as make the shrimp, protein bars (for 8th time) and the cast iron pork chops.
Wholesome Yum D
0Hi Amy, You can find the sauce options listed in the post.
Julianne
0These turned out perfect! I really loved the crunch coconut coating and they were perfectly cooked.
Gina
0So crispy and crunchy with great flavor. These are always on my menu when we have people over – the best app!
Ali
0These were so great my niece thought it was takeout ahaha we loved them!! Thank you!
Shelby
0Absolutely delicious! I made it with the spicy mayo sauce and hubby and I devoured it on a movie night. Great flavor combo.
julie
0This was a little dry and not enough coconut flavor for my likings. The recipe did assemble very easy.
Janice
0We didn’t care for all coating, it turned kind of gummy. We ended up knocking all the stuff off them and eating them straight up.
Jo
0Are you supposed to use fine coconut flakes or large? I used a combination. I used pre cooked shrimp and cooked for the same amount of time. I found it a bit hard to keep the coconut on especially when turning. They were still good and I enjoyed making them.
Wholesome Yum D
0Hi Jo, I used medium in this recipe.
Claire
0Hey there, I have a quick question…I bought this huge bag of SandBar jumbo shrimp, I just realized they are already cooked. Is there any way to use precooked shrimp for this recipe or would that be impossible because the shrimp would be overcooked?
Thank you in advance!
Wholesome Yum D
0Hi Claire, You can try it, but you are right they would likely be overcooked.
Cheryl
0I used precooked shrimp and it turned out just fine. I really liked them, but I think I’m used to coconut shrimp being sweeter. I might add powdered Swerve to the flour next time.
Rochelle
0I haven’t made this yet, but I need to know what the sodium content is, per serving? Thank you.
Wholesome Yum D
0Hi Rochelle, Nutrition facts are provided as a courtesy. If you have questions about calculations please see our nutrition policy.
Lawrence Edward Greene
0I made this tonight 11/21/2021. It’s was different from the ethnic Italian food I make daily, but that’s what I wanted. The shrimp was a bit overcooked, my fault. I couldn’t taste anything Cajun, I will adjust. I will make this again and I appreciate the recipe. I wrote it down in my recipe book, not many recipes have that honor. I don’t have a rack so I put it on a parchment paper cookie sheet and didn’t turn it. I’m thinking maybe more garlic and definitely more salt. Still 5 stars! Yay!
Amy
0What dip is she using?
Wholesome Yum D
0Hi Amy, This is sugar-free “honey” mustard that you can find in my Easy Keto Cookbook.
Lori
0Wonderful base recipe, but I like it a little sweeter! I’ve made this a couple of times in a standard oven, an air fryer, and fried in oil. There is a trick for anyone without a rack – crumpled then partially flattened heavy-duty aluminum foil – lets more air circulate and excess oil drain away than a flat surface. The oven and the air fryer do better getting golden/crisp if the prepared shrimp is spritzed with oil. I like frying in oil to make this dish completely satiating but it isn’t as light. I recommend throwing a tablespoon of coconut flour in with the coconut shreds. Though harder to find, using the recommended smaller shreds is the right way to go. For a copycat Red Lobster Parrot Isle, go jumbo, skip the paprika and add a little onion powder as well as a bit of sweetener to both the egg wash and shreds. The copycat keto Pina Colada sauce is mayo, coconut cream, lime powder/juice, sweetener, a little bit of sugar-free pineapple jam and some more pineapple extract thinned with a little coconut milk. I’ve brought the sauce to the restaurant this Labor Day and had servers try it to then say it was spot-on as theirs does not contain any rum too. The dish is lovely with any dipping sauce but I also like a bang-bang sauce of mayo and sweet chili sauce – again sweeter than Maya’s that uses sriracha. Won’t need any fat bombs after basing sauces on the mayo! I hope this helps anyone with a hankering for Red Lobster!
Debbie Gulling
0My family enjoyed the coconut shrimp I made from your recipe. Thank you!
KM
0Hello, I thoroughly enjoyed the ease of prep and the delicious results of this recipe. Thank you
Rhonda
0I love this recipe. Don’t change a thing!
Marilyn
0I really love this recipe! My husband said it is really good. I cooked in an air fryer. Thank you for this awesome recipe.
Anna
0My parents said this was the best shrimp they’d ever had. The recipe is pretty fool-proof and full of coconut flavor. Just don’t leave it under the broiler too long and burn it like I nearly did!!
Rose
0Great recipe! So flavorful and the shrimp were perfectly done! I used xtra large shrimp. So easy too! 5 stars! Thank you Maya
Chelsea Wilhelm-Maskis
0Turned out perfect! I used much bigger shrimp so didn’t have as many as the recipe called for. It was the perfect amount of coconut and crispiness. Used butter as a dip. Neither my fiancé nor I are really huge shrimp fans but this recipe was so good I will definitely make it again!
Kim
0Absolutely delicious! The recipe would not be for “sweeter” shrimp like in some restaurants. Definitely more savory, although a sweet Thai chili sauce may make it sweeter.
We used your Mayo/sriracha sauce which was awesome. Definitely a new favorite.
As an aside, this was the first recipe I used from the meal app. I’ve made your recipes for a long time. Cucumber salad as a yummy side. Thanks, Maya!
Cyndi Polanco
0I tried the recipe but my family didn’t like it. They felt the coconut was not golden and crisp like the fried recipes. Thank you for sharing it.
Wholesome Yum M
0Hi Cyndi, I am sorry this recipe didn’t meet your expectations. I have a few other shrimp recipes to try if you like. Here’s shrimp scampi, shrimp Caesar salad, and shrimp lettuce wraps.
Blair
0I made them in the air fryer. 4 mins at 400 degrees and then flipped and cooked an additional 3 mins. Came out perfect. I think a sweet chili dipping sauce would be ideal. But I made a mayo and sriracha dipping sauce that wasn’t terrible to go with them. A little bland without a sauce…and I needed to add in some more fat.
Christi Searls
0Very easy and so good!!!
Sabrina
0I have precooked frozen shrimp. Wondering if they’d be able to used and just cook for a shorter time?
Wholesome Yum M
0Hi Sabrina, I have not tested this with pre-cooked shrimp, and am not sure how it would turn out. The worry would be to overcook and end up with rubbery shrimp. Please let us know how the recipe turns out if you decide to try it.
Jeanie
0Not sure what I did wrong but mine turned out very dry and not sweet at all. Barley any coconut flavor. The reviews all say how delicious these are. I followed directions and recipe exactly. Any pointers?
Wholesome Yum M
0Hi Jeanie, I’m sorry the recipe didn’t turn out as expected. The coconut flavor comes out in the oven as the coconut flakes turn golden. Did you coconut gain any color?
Valerie
0This was such a hit! I will be making it again! I chose to use a chili garlic aioli instead of sweet and it was a great taste comparison and I used my air fryer with the racks! So easy because it has a shrimp button
Chrissy
0Very good! I did pan fry them because I wanted them to definitely be crunchy! Did not miss the regular flour. My kids even approved and wanted seconds!
Kenzie
0I know it says 4 servings , is that only 4 shrimp?? Sorry I’m confused about the servings.
Wholesome Yum M
0Hi Kenzie, Divide up 1 lb of shrimp evenly between 4 servings. I approximated anywhere form 42 – 48 shrimp depending on size. So that would mean a serving is roughly 10 – 14 shrimp.
Lacey
0Has anyone tried these in an air fryer?
Maya | Wholesome Yum
0Hi Lacey, I haven’t tried it but think it would definitely work. I’d estimate 3 minutes per side at 400 degrees in the air fryer.
Brittney
0Hi! First of all, I love everything I’ve made from your site! I’m excited to try this recipe for my meal prep this week. I am wondering if I can save the egg wash and prepare the shrimp fresh each day? Or can I store the prepared shrimp in the fridge and bake it each day? Lol I’d like to eat everything fresh each day! Thank you!
Wholesome Yum M
0Hi Brittany, I would avoid preparing the shrimp ahead and leaving uncooked if you can. The coating won’t like sitting in the fridge overnight or longer. If possible it’s best to coat the shrimp and cook on the same day. If you would like to do a large batch, then I suggest coating and cooking on the same day, then freezing in a single layer in the freezer. Frozen shrimp can then be transferred to a freezer bag.
Cathy Gordon
0Could you Air Fry this. Any Recommendations for time if set at 400?
Wholesome Yum M
0Hi Cathy, Yes that should work just fine. You can follow the cooking time as written in the recipe.
owen
0What happens if you don’t have a rack to put the shrimp on? can I just use parchment paper on a cookie sheet?
Also, could I cook it at 375 instead of 400? if so, how much cook time are we talking about?
Wholesome Yum M
0Hi Owen, If you don’t have a rack, then yes, I think parchment paper on a cookie sheet would work fine. I wouldn’t change the oven temperature if you don’t have to. Shrimp need to cook quickly, so lowering the temperature would mean they would have to be in the oven longer and possibly become rubbery.
James Thomas
0The video link(s) is missing or VERY hard to find.
Maya | Wholesome Yum
0Hi James, The video for each recipe, when available, is always right above the recipe instructions on the recipe card. 🙂
Cheryl
0Perfect!
Patti
0These tasted uhmazing!!! Any good tips to keep coconut flakes on the shrimp? Most of mine flaked off when I flipped them (with tongs).
Jules Shepard
0Just LOVE this recipe! I’ve already pinned this one!
Beth
0I love that you give us an option to bake this style of shrimp and still end up with a crispy result!
Liz
0Thank you for such clear, concise directions! This coconut shrimp turned out crispy and delicious!! We all loved it!
Valentina
0Oh my gosh, this shrimp recipe is so delicious! Love the touch of paprika in the crust. 🙂
Diana Reis
0Amazing taste and texture. The outside is nice and crunchy. These really feel like a treat and not a diet dish at all.
Veena Azmanov
0This is awesome. Healthier and tastier and unique too.A must try option.