Baked coconut shrimp is the perfect blend of crunchy texture, sweet and savory flavor, and wholesome ingredients. This healthy shrimp dinner recipe offers all the indulgence of crispy, golden shrimp without the deep frying—our version is baked for a light yet satisfying bite. Paired with fragrant jasmine rice and a drizzle of honey butter sauce, it’s nutritious, flavorful, and ready to brighten up any weekday meal or special occasion.
We created this dish to show that comfort food can still align with your health goals. After testing countless variations, we’ve perfected the method for optimal crispiness and paired it with nutrient-packed sides. From the toasted coconut coating to the springy rice with sweet peas, this is a meal you’ll savor guilt-free while fueling your body.
Why This Baked Coconut Shrimp Is Good for You
- High in lean protein: Shrimp provides a great protein boost, supporting muscle repair and keeping you full longer.
- Rich in nutrients: Coconut flakes add healthy fats that are great for energy and brain function.
- Includes whole grains: The jasmine rice is an excellent source of complex carbohydrates for sustained energy.
- Balanced with veggies: Sweet peas add fiber, vitamins, and a pop of green to round out the dish.
- Baked, not fried: Healthier than traditional fried shrimp with less oil and fewer calories.
Wholesome Ingredients for This Baked Coconut Shrimp
Here’s why these key ingredients make this dish not only delicious but also nutritionally sound:
- Panko breadcrumbs: These light, flaky crumbs create the perfect crunchy coating without the need for excessive oil. For a gluten-free version, substitute with almond flour or a gluten-free breadcrumb alternative.
- Coconut flakes: Sweetened flakes add natural sweetness and healthy fats. For less sugar, opt for unsweetened coconut, which works beautifully as well.
- Shrimp: A lean protein full of omega-3 fatty acids, selenium, and vitamin B12. Opt for jumbo raw shrimp for the best texture and flavor.
- Jasmine rice: A long-grain rice variety known for its aromatic fragrance—swap with brown jasmine rice for added fiber content.
Baked Coconut Shrimp Recipe Details
- Servings: 3–4 servings
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
Baked Coconut Shrimp Ingredients
- 3/4 cup Chef’s Cupboard Panko Breadcrumbs
- 3/4 cup Baker’s Corner Coconut Flakes (sweetened or unsweetened)
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 pound Fremont Fish Market Jumbo EZ Peel Raw Shrimp, thawed, tails removed
- 1 cup Specially Selected Jasmine Rice, uncooked
- 10-ounce bag of Simply Nature Sweet Peas
- Juice and zest of 1 lemon
- 1 clove garlic, grated
- 2 tablespoons butter
- 4 tablespoons melted butter
- 2–3 tablespoons honey
- 1–2 teaspoons Dijon mustard
How to Make Baked Coconut Shrimp
- Preheat the oven to 325°F. Spread the panko breadcrumbs and coconut flakes evenly on a baking sheet. Toast in the oven for 10–15 minutes, stirring occasionally, until golden brown. Remove and set aside, then increase the oven temperature to 425°F.
- In a pressure cooker or on the stovetop, cook the jasmine rice according to the package instructions.
- Set up three bowls: one for the flour, salt, and paprika; one for the beaten eggs; and one for the toasted panko and coconut mixture.
- Dredge each shrimp in the flour mixture, then dip into the egg, and finally press into the toasted coconut mixture to coat evenly.
- Arrange the coated shrimp on a baking sheet lined with parchment paper. Spritz or drizzle lightly with oil for extra crispiness.
- Bake in the preheated oven for approximately 10 minutes, or until the shrimp are pink, firm, and the coating is crisp.
- Meanwhile, fluff the cooked rice with a fork and mix in the sweet peas, lemon juice, lemon zest, grated garlic, and 2 tablespoons of butter.
- In a small bowl, whisk melted butter with honey and Dijon mustard to create the sauce. Feel free to add a pinch of chili flakes for heat.
- Serve the shrimp with a generous portion of the rice and drizzle with the prepared honey butter sauce.
How to Customize This Baked Coconut Shrimp
- For gluten-free: Use almond flour or gluten-free breadcrumbs instead of panko breadcrumbs.
- Make it lower calorie: Swap the honey butter sauce for a squeeze of fresh lemon and a sprinkle of herbs.
- Keto-friendly version: Skip the rice and pair the shrimp with cauliflower rice or zucchini noodles.
- Dairy-free: Use a plant-based butter alternative for the sauce and rice flavors.
Our Team’s Tips for the Best Baked Coconut Shrimp
- To enhance the crispy texture, make sure to toast the panko and coconut before coating the shrimp.
- Always pat the shrimp dry with paper towels to help the coating stick better.
- For meal prep, coat the shrimp ahead of time, then refrigerate until ready to bake.
- Store leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat in the oven to maintain crispiness.
Baked Coconut Shrimp FAQs
Can I use frozen shrimp for this recipe?
Yes, but make sure to fully thaw and pat them dry before coating.
What can I add to the honey butter sauce?
Try red pepper flakes, lemon zest, or a splash of hot sauce for extra flavor!
How do I make this recipe keto-friendly?
Skip the panko and use crushed pork rinds for the coating. Serve with cauliflower rice.
We hope you love this baked coconut shrimp recipe as much as we do! Share your thoughts in the comments—what healthy twist will you try?
Baked Coconut Shrimp with Honey Butter Sauce and Jasmine Rice
This baked coconut shrimp recipe is the ultimate healthy shrimp dinner, pairing crispy, golden shrimp with aromatic jasmine rice, sweet peas, and a rich honey butter sauce.
Ingredients
- 3/4 cup Chef’s Cupboard Panko Breadcrumbs
- 3/4 cup Baker’s Corner Coconut Flakes sweetened or unsweetened
- 2 eggs beaten
- 1/2 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 pound Fremont Fish Market Jumbo EZ Peel Raw Shrimp thawed, tails removed
- 1 cup Specially Selected Jasmine Rice uncooked
- 10-ounce bag Simply Nature Sweet Peas
- 1 lemon juice and zest
- 1 clove garlic grated
- 2 tablespoons butter
- 4 tablespoons melted butter
- 2–3 tablespoons honey
- 1–2 teaspoons Dijon mustard
Instructions
- Preheat the oven to 325°F. Spread the panko breadcrumbs and coconut flakes evenly on a baking sheet. Toast in the oven for 10–15 minutes, stirring occasionally, until golden brown. Remove and set aside, then increase the oven temperature to 425°F.
- In a pressure cooker or on the stovetop, cook the jasmine rice according to the package instructions.
- Set up three bowls: one for the flour, salt, and paprika; one for the beaten eggs; and one for the toasted panko and coconut mixture.
- Dredge each shrimp in the flour mixture, then dip into the egg, and finally press into the toasted coconut mixture to coat evenly.
- Arrange the coated shrimp on a baking sheet lined with parchment paper. Spritz or drizzle lightly with oil for extra crispiness.
- Bake in the preheated oven for approximately 10 minutes, or until the shrimp are pink, firm, and the coating is crisp.
- Meanwhile, fluff the cooked rice with a fork and mix in the sweet peas, lemon juice, lemon zest, grated garlic, and 2 tablespoons of butter.
- In a small bowl, whisk melted butter with honey and Dijon mustard to create the sauce. Feel free to add a pinch of chili flakes for heat.
- Serve the shrimp with a generous portion of the rice and drizzle with the prepared honey butter sauce.
Notes
Try gluten-free flour or breadcrumbs for dietary preferences. Adjust the sweetness or spice of the sauce based on your taste! Store leftovers in an airtight container for up to two days.