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A plate of breaded coconut shrimp garnished with lime wedges and cilantro, served with a small bowl of dipping sauce.
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Coconut Shrimp Recipe

Baked coconut shrimp with a panko-macadamia nut coating that actually crunches, finished with a warm honey butter lime drizzle that’s equal parts sweet, salty, and bright. No fryer, 30 minutes, and they disappear faster than you can plate them.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 4 servings
Calories: 461kcal
Author: Kita Roberts

Equipment

  • Baking sheet
  • Parchment paper or oven-safe rack
  • 3 shallow bowls for breading
  • Mixing spoon or fork
  • Small saucepan for honey butter lime drizzle
  • tongs
  • Measuring cups and spoons
  • Cooling rack

Ingredients

For the Coconut Shrimp

  • 1 lb large shrimp peeled and deveined (tails on if desired)
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk or water
  • ¾ cup panko breadcrumbs
  • ½ cup shredded sweetened coconut
  • ¼ cup finely chopped toasted macadamia nuts
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp smoked paprika
  • Cooking spray or olive oil spray

For the Honey-Butter Lime Drizzle:

  • 3 tablespoons butter
  • 2 tablespoons honey
  • 1-2 teaspoons fresh lime juice
  • Pinch of salt

Instructions

Pat shrimp dry thoroughly to help coating stick.

  • Preheat oven to 425°F. Line a baking sheet or set a rack over a sheet pan.

Prep Shrimp & Build Breading Station

  • Set up three bowls: flour; eggs + milk whisked; panko, coconut, macadamia, and spices mixed.

Bread Shrimp

  • Dredge shrimp in flour, dip in egg, then press into coconut mixture until fully coated.
    A shrimp being coated in a mixture of coconut, macadamia nuts and breadcrumbs.
  • Place shrimp in a single layer on the wire rack and lightly spray with oil.
    A baking sheet with a cooling rack holds several pieces of breaded coconut shrimp, spaced apart, prepared for baking.

Bake

  • Bake 10–12 minutes, flipping halfway, until golden brown and shrimp are opaque with no gray center (120–125°F internal temp).
    A baking sheet with a metal cooling rack holds baked coconut shrimp arranged in rows.

Make Sauce

  • Melt butter over low heat and stir in honey, lime juice, and salt.

Serve

  • Drizzle sauce over shrimp or serve on the side.
    Breaded coconut shrimp on a metal wire rack, with a slice of lime visible in the corner.

Notes

  • Use a wire rack for better airflow and crisp texture.
  • Shrimp cook fast; pull them at 120–125°F or when just opaque to avoid a rubbery texture.
  • Press the coating firmly so it sticks and doesn’t fall off during baking.
  • Panko gives structure while coconut adds flavor—don’t skip it.
  • Sweetened coconut browns better than unsweetened in the oven.
  • Light oil spray helps mimic a fried finish without deep frying.
For the crispiest coconut shrimp without frying: Set the shrimp on a wire rack and give them a light oil spray before baking. The airflow crisps the coating while the oil helps it brown—so you get that fried texture without touching a pot of oil.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 34g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 248mg | Sodium: 1121mg | Potassium: 311mg | Fiber: 4g | Sugar: 11g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg