• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Caroline's Cooking
  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
menu icon
go to homepage
  • Recipe Index
  • By country or region
  • By season or holiday
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By country or region
    • By season or holiday
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Appetizer/Starter

    Baked coconut shrimp with mango dipping sauce

    December 21, 2018 by Caroline's Cooking

    • Share
    • Tweet
    • Reddit
    • Yummly
    Baked coconut shrimp with mango dipping sauce

    These baked coconut shrimp are easy to make, healthier than fried and with a delicious flavor that pairs perfectly with the mango dipping sauce. They're great for entertaining or just because. 

    Jump to Recipe
    Baked coconut shrimp with mango dipping sauce in bowl at back of plate

    This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

    I know coconut shrimp might seem pretty everyday to some, but it's not something I grew up with. In fact while we absolutely got shrimp (or prawns as we call them in the UK, apart from small sized) I don't really remember having them much other than as scampi, mixed in to pasta and then later in Thai green curry.

     plate of baked coconut shrimp with mango dipping sauce with a shrimp in the sauce

    My first taste of coconut shrimp was in New York. When I lived there, a colleague suggested a kind of tour that was almost like being in a play/murder mystery. It was fun and at the end we ended up having a couple drinks with the "cast" as it was their last tour of the season.

    After a little while, snacks came out including some of the most delicious coconut shrimp. I knew one of these days I needed to get round to making them myself.

    plate of coconut shrimp with glasses and bruschetta behind

    Variations on coconut shrimp

    With things like this, despite being relatively simple, you have a little bit of a choice in how you make them. Traditionally they are fried and that will inevitably be crispier, but I prefer not to fry if I don't really have to.

    For things like cauliflower pakora, I think the crispiness is more important, but here I am happy to sacrifice a little for an easier and healthier cook.

    coconut covered shrimp ready to bake

    Also, some recipes combine coconut with panko, presumably to give more crispy texture. But personally I would rather have more coconut flavor.

    The other advantage of not using breadcrumbs is these are really easy to make gluten free by just swapping the flour to a gluten free blend (true, you could swap the breadcrumbs too, but GF flour is easier to find, from my experience).

    Baked coconut shrimp out of oven

    How to serve baked coconut shrimp

    You can serve these with a few different dipping sauces and a sweet chili sauce is pretty common. I opted for a mango dipping sauce as I love the freshness it adds and it keeps with the tropical flavor profile. The little bit of ginger, garlic and lime in the sauce really help it zing without being overpowering.

    However you serve them, these are great to just nibble on any time or they'd be great for a party.

    close up of baked coconut shrimp with mango dipping sauce behind

    Tips for perfect baked coconut shrimp

    These are really easy, but a couple of tips for making these:

    • Pat dry the shrimp before you start.
    • Make sure you shake off the excess flour after you dip them in the flour. If you have too much, it can impact the taste.
    • Similarly, don't get too much egg or coconut but these are less of an issue.
    • If you prefer, you can add the garlic and paprika to the flour (it can separate in the coconut).
    • You can make the dipping sauce ahead of time, but the shrimp are best served warm.

    You can see how easy they are to make in this short video:

    These coconut shrimp are so easy to make, and the mango dipping sauce works perfectly with the flavors. Fresh, light, and pretty healthy. There's every excuse to dip in and have some more!

    holding bite of Baked coconut shrimp with mango dipping sauce on it

    Looking for more finger-foods perfect for a party? Try these:

    • Prosciutto wrapped dates
    • Savory palmiers
    • Smoked salmon bruschetta
    • Plus get more appetizer recipes in the archives.
    Baked coconut shrimp with mango dipping sauce behind
    Print Recipe
    5 from 5 votes

    Baked coconut shrimp with mango dipping sauce

    These baked coconut shrimp are healthier than their fried counterparts, and easy to make too. And the mango dipping sauce goes perfectly!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Appetizer/Starter
    Cuisine: American
    Servings: 3 (approx - will be around 9-12 shrimp)
    Calories: 220kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    For the coconut shrimp

    • ½ lb uncooked shrimp prawns (peeled and deveined but with end of tail still on)
    • 2 tablespoon flour
    • 1 pinch salt & pepper
    • 1 egg
    • ⅓ cup shredded unsweetened coconut approx (also called desiccated coconut)
    • ⅛ teaspoon paprika
    • ⅛ teaspoon garlic granules

    For mango dipping sauce

    • ½ cup mango, in cubes
    • 1 tablespoon orange juice (or a little less)
    • ½ teaspoon lime juice
    • 2 teaspoon honey
    • 1 teaspoon coconut milk (optional)
    • ¼ teaspoon grated ginger
    • ¼ teaspoon grated garlic
    US Customary - Metric

    Instructions

    • Preheat oven to 425F/210C and lightly oil a baking sheet/tray.
    • Put the flour in one small bowl, with a little salt and pepper, beat the egg in another, and put the coconut in a third. Add the paprika ad garlic to the coconut (or you can add to the flour) and mix through. 
    • Pat the shrimp dry then, holding the shrimp by the tail, dip in to the flour to lightly coat all over. Shake off the excess flour. Quickly dip in the egg to coat and allow any excess to drip off before dredging in the coconut. Once coated on both sides, put on a baking sheet/tray. Repeat the flour then egg then coconut with the rest of the shrimp.
    • Bake the shrimp for around 10 minutes until the coconut is gently golden and just starting to brown and the shrimp become white and clearly cooked (the tails will also go pink).
    • While the shrimp are cooking, put all of the ingredients for the dipping sauce (mango, orange juice, lime, honey, coconut milk, ginger and garlic) in a small food processor and pulse until smooth. Put in a small dish and chill until needed. 
    • Serve the shrimp warm with the dipping sauce on the side.

    Video

    Nutrition

    Calories: 220kcal | Carbohydrates: 15g | Protein: 18g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 245mg | Sodium: 613mg | Potassium: 181mg | Fiber: 2g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 15.7mg | Calcium: 118mg | Iron: 2.4mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    Remember to pin for later!

    These baked coconut shrimp are easy to make, healthier than fried and with a delicious flavor that pairs perfectly with the bright mango dipping sauce. They're great for entertaining (or just because!) and come together so easily. #coconutshrimp #shrimpappetizer #fingerfood

    « Prosciutto wrapped dates
    Oatcakes (oat crackers) »
    • Share
    • Tweet
    • Reddit
    • Yummly

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Katie

      December 21, 2018 at 10:28 pm

      5 stars
      Coconut shrimp is such a tasty appetizer! And the mango sauce i s a perfect addition!

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:10 pm

        Thanks, the sauce goes so well with them.

        Reply
    2. Catherine Brown

      December 21, 2018 at 8:39 pm

      5 stars
      Oh, YUM! These look so crunchy and delicious! I know these are better than the frozen boxes in the grocer too! Can't wait to try this.

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:10 pm

        I'll be honest they're not super crunchy but they are delicious and agree no doubt better (at least for you) than boxed ones.

        Reply
    3. tayler

      December 21, 2018 at 6:42 pm

      5 stars
      coconut + mango = the best flavor combo! So absolutely genius

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:09 pm

        Thanks, I agree they go so well together!

        Reply
    4. Louise

      December 21, 2018 at 6:09 pm

      5 stars
      Yum! I love coconut shrimp, but don't make them because of the frying. I will have to try your recipe. Love the tip about patting dry the shrimp!

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:07 pm

        Baking doesn't come out quite as crispy (although maybe it would with panko but I like having more coconut flavor) but definitely easier and a bit healthier.

        Reply
    5. Raquel DeHoyos

      December 21, 2018 at 5:16 pm

      5 stars
      These are one of my guilty pleasures from my restaurant catering days when I first started making them and tasted them. So good and I love your dipping sauce.

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:07 pm

        Thanks, I can understand why! The sauce is definitely worth trying.

        Reply
    6. Karen

      December 21, 2018 at 1:15 pm

      These sound delicious and the mango sauce is so special!

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:05 pm

        Thanks, the sauce has such a great, fresh flavor. The little bit of ginger and garlic are great.

        Reply
    7. Wendy Klik

      December 21, 2018 at 9:38 am

      I love that these are baked instead of fried, especially if serving to company, you don't have to worry about grease splatters in your kitchen.

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:01 pm

        Thanks Wendy, and yes I hadn't thought about the mess part but it's very true. Much more hands-off.

        Reply
    8. Rebekah

      December 21, 2018 at 8:32 am

      These are so pretty! What a perfect treat to set out and share at a get together. I can't remember the first time I had coconut shrimp, but we never had it growing up either.

      Reply
      • Caroline's Cooking

        December 23, 2018 at 1:00 pm

        Thanks, I agree they'd be great to share.

        Reply

    Primary Sidebar

    Caroline's Cooking

    Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

    Read more →

    Try these popular recipes

    • baked portobello mushrooms on plate
      Baked portobello mushrooms
    • side view of torn loaf of Japanese milk bread
      Japanese milk bread
    • Tarta de Santiago from overhead
      Tarta de Santiago (Spanish almond cake)
    • pumpkin risotto
      Pumpkin risotto
    • Swedish cardamon buns with one on plate in front
      Swedish cardamom buns
    • stacked plates with English tea sandwiches close up
      Traditional English tea sandwiches

    Recent posts

    • whole imeruli khachapuri on plate
      Imeruli khachapuri (Georgian cheese filled bread)
    • overhead view of bowl of chashu pork ramen
      Chashu pork (for ramen and more)
    • bowl of blueberry apple smoothie
      Blueberry apple smoothie
    • plate of crab pasta from overhead
      Crab pasta

    Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    Learn more

    • Privacy Policy
    • Language and measurements
    • About Caroline's Cooking
    • Web stories

    Caroline's Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Cook the latest!

    Newsletter

    Signup for the latest recipes straight in your inbox!

    Thank you!

    Please check your inbox to confirm your email.

    .

    Copyright © Caroline's Cooking 2014 - 2022