Crunchy Coconut Shrimp

Total Time
15 mins
14 mins

A simple and tasty appetizer that could also serve as a full meal with some noodles and veggies.

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  1. Preheat oven to 400 degrees F.
  2. Combine coconut milk, pepper, cilantro and shrimp in a sealable bag. Coat shrimp with mixture and refrigerate bag for 60 minutes.
  3. Dip shrimp in flour, then egg whites, then roll it in the coconut and bread crumbs.
  4. Bake for 7 minutes each side.
  5. Serve with dipping sauce of your choice. Nice and easy sauce can be made with 1 teaspoons of mustard and 1/3 cup apricot preserves.
Most Helpful

5 5

These shrimp were very very tasty. The added coconut milk and jalapeno really kick this up a notch. I had to go out so left the shrimps in the marinade for most of the day, so the shrimp had a really pronounced flavour. We loved these and will make again. Thanks for sharing.