Baked Coconut Shrimp / This easy recipe is gluten free, and makes a delicious, popular party appetizer.
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5 from 6 votes

Baked Coconut Shrimp

This healthier baked version of Coconut Shrimp is a party favorite. This is gluten free, made with homemade gluten free "bread crumbs," and served with a homemade Chili Orange Dipping Sauce. Serve with a store bought cocktail sauce or sweet Thai chili sauce to save time.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 5 people
Calories: 292kcal
Author: Michelle Miller


  • 1 pound jumbo shrimp
  • 2 eggs
  • olive oil spray, if possible

"Flour" Mixture

  • 1/2 cup almond flour
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • black pepper to taste

Coconut Mixture


  • Preheat oven to 425 degrees F. Line a large baking tray with baking paper or a Silpat. If neither of these options are available, generously grease the pan with olive oil. If shrimp aren't defrosted yet, add to a strainer and run under cool water for 5-10 minutes to thaw quickly.
  • In one bowl, mix together the "flour" ingredients.
  • In another bowl, beat the eggs.
  • In a 3rd bowl, add together the ingredients for the coconut mixture.
  • Take shrimp one at a time and dip into the flour mixture, then into the eggs, and then into the coconut mixture. Place onto the baking tray, leaving space around each shrimp so the hot air can circulate around them and brown them all the way around.
  • Lightly spray the coated shrimp with an olive oil spray. 
  • Once all the shrimp are coated, bake for 12-15 minutes. Around the 10 minute mark, begin monitoring the shrimp. The coconut will go from nicely browned to burnt rather quickly, and all ovens are different.
  • If you'd like to prepare these ahead of time for a party, prepare the 3 bowls (flour, eggs, coconut mixture), and be sure you have your dipping sauce made ahead of time. These can be coated in 5 minutes and baked just as your guests are arriving. It's best to serve these still warm while they are extra crispy. I don't recommend baking these and then reheating - I have tried re-baking the leftovers, and they weren't nearly as good as they were the first day.


Calories: 292kcal | Carbohydrates: 6g | Protein: 24g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 294mg | Sodium: 1317mg | Potassium: 198mg | Fiber: 4g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 3.3mg