By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
168 cal · 35 min
Baked Coconut Shrimp
Recipe GLPRe0e65869161af2
Golden-baked shrimp coated in a crispy coconut and panko crust, lightly spiced with cayenne and chili powder. Served with a tropical sweet chili and fruit glaze that brings Caribbean flavors to the table. This baked method keeps the shrimp tender inside while delivering satisfying crunch outside.
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Ingredients
20 large shrimp, peeled and deveined
1/3 cup panko bread crumbs
1/3 cup unsweetened coconut flakes
1 tsp cayenne pepper
1 tsp chili powder
2 tbsp all-purpose flour
1 egg white, beaten
2 tbsp sweet chili sauce
2 tbsp pineapple or mango jam
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
In a shallow bowl, combine the panko bread crumbs, unsweetened coconut flakes, cayenne pepper, and chili powder. Mix well to distribute the spices evenly throughout the coating.
Place the flour in a separate shallow bowl and the beaten egg white in a third shallow bowl.
Pat the peeled and deveined shrimp dry with paper towels to ensure the coating adheres properly.
Working with one shrimp at a time, lightly coat it in flour, shaking off any excess. Dip into the beaten egg white, then press firmly into the coconut-panko mixture, coating all sides.
Arrange the coated shrimp in a single layer on the prepared baking sheet, leaving space between each piece.
Bake for 18-20 minutes until the coating is golden brown and crispy, and the shrimp reaches an internal temperature of 160°F (63°C) and is opaque throughout.
While the shrimp bakes, combine the sweet chili sauce and pineapple or mango jam in a small bowl to create a dipping glaze.
Remove the baked coconut shrimp from the oven and serve immediately with the sweet chili-fruit glaze on the side for dipping.
Comments
Baked Coconut Shrimp checks every box for a Charlotte weeknight: fresh shrimp lands here year-round and costs $8–12 a pound at any Harris Teeter or Publix, while panko, unsweetened coconut flakes, and the basic pantry staples (egg, flour, cayenne, chili powder) are standard at ALDI or Walmart and run under $15 total for all four servings. The stated 35 minutes is honest—prep is minimal once shrimp are peeled, and baking at 400°F needs only 12–15 minutes with no hovering. The real caveat is ingredient sourcing: sweet chili sauce and jam are both nonstandard, and while Food Lion and Harris Teeter stock Thai sweet chili sauce in their Asian aisles, a reader without that section nearby may need a second stop or a swap to sriracha mixed with a touch of honey. Leftovers reheat adequately in a 300°F oven but are best the same night, and the dish scales easily from two to six servings without fuss.
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