BrokeAss Gourmet

BrokeAss Gourmet

Baked Coconut Shrimp

I love crispy fried coconut shrimp, but I don’t love how much fat they contain. The baked version of this classic tropical treat is every bit as tasty, but much lighter.

  • ingredients
  • oil or cooking spray for greasing baking sheet Pantry
  • 1/4 cup soy sauce Pantry
  • 2 tsp Sriracha or other Asian chili sauce $2 for 16 oz.
  • 2 tsp honey Pantry
  • 1/2 tsp ground black pepper Pantry
  • 18-24 medium to large raw shrimp, butterflied (tails can be left on) $9
  • 2 eggs, beaten $1.50 for 12
  • 1/2 cup Japanese panko breadcrumbs $2.50 for 14 oz.
  • 1/4 cup flaked coconut (I used unsweetened, but sweetened would work too) $2 for 10 oz.
Total Cost of Ingredients $15


Preheat oven to 425 degrees F. Lightly grease a baking sheet with the oil or cooking spray and set aside.

In a mixing bowl, combine the soy sauce, chili sauce, honey and black pepper. Stir well. Add the shrimp and toss to combine. Cover with plastic wrap and refrigerate for at least 15 minutes (up to an hour).

Mix the panko and coconut together. Toss well.

Set up an assembly line in this order: the marinated shrimp, the egg, the panko-coconut mixture and the prepared baking sheet. Dip a shrimp, holding it by its tail, into the egg, then into the panko-coconut mixture and place it directly onto the baking sheet. Repeat until all shrimp are coated.

Bake the shrimp for about 7 minutes, gently flip and bake for another 7 minutes.

Serve the shrimp atop mixed greens as a salad, or as an appetizer with lime wedges, sweet chili sauce or Sriracha for dipping.

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

Patty W., on Jul 6, 06:03 PM, wrote:

I’m trying them because they sound great and because your shrimp cakes were fab!

Karen, on Jan 13, 03:35 PM, wrote:

I’ve made this recipe numerous times since you posted it last summer. I like it so much better than the fried version – it’s totally decadent and delicious! It’s also fairly quick to make and I usually have shrimp in the freezer, so it’s become that perfect fallback recipe for nights when I realize I haven’t got anything planned. Wish all quick recipes were this yummy!

Robert, on Apr 14, 08:35 PM, wrote:

That is a very good recipe particularly to those new to the site… Simple but very accurate info Appreciate your sharing this one… here

Paris photographer, on Apr 24, 10:05 PM, wrote:

You made some tight recipes there. Paris photographer

Russo, on May 11, 06:31 PM, wrote:

Great info! I recently came across your blog and have been reading along. I thought I would leave my first comment. Pay Weekly Mattresses

champagnelady, on May 18, 03:14 AM, wrote:

Very nice blog and articles. I am realy very happy to visit your blog. Now I am found which I actually want champagnelady

james, on Jun 8, 12:26 AM, wrote:

Greetings! Very useful recipe in this particular post! It is the little changes that produce the most significant changes. Thanks for sharing! james

Jeff, on Jun 10, 03:31 AM, wrote:

You are my inspiration, I own few blogs and occasionally run out from brand :) Delta Letselschade

Edward, on Jun 30, 11:39 PM, wrote:

You’ve made some really good points there. land grid data