Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce is a 30 minute meal that will have you thinking tropical thoughts. Since these crispy, sweet shrimp are baked and not fried you’ll get all the tropical taste without all the fat! Pair them with a delightfully easy greek yogurt based Pina Colada Sauce for Coconut Shrimp.
Hello from Hilton Head! In honor of being at the beach this week, I’m sharing a recipe with you guys that brings some of my favorite beach-y things home… coconut and shrimp. This Oven Baked Coconut Shrimp recipe is crazy simple and is paired with an easy Pina Colada Dipping Sauce that is simply to die for.
Baked Coconut Shrimp with Pina Colada Dipping Sauce
The crispy shrimp are baked to perfection with panko and coconut. And then greek yogurt is the base for my coconut shrimp dipping sauce! These healthy swaps make my version of the Red Lobster favorite even better than a copycat recipe… because these are actually healthy! In fact after trying several versions I’d dare say this is THE BEST Baked Coconut Shrimp recipe.
Oven Baked Coconut Shrimp Recipe
August always has me hanging onto summer a bit tighter. Summer often feels so fleeting and I want my favorite season to linger as long as possible. This recipe is the perfect way to hang onto summer and celebrate all things tropical. These sweet, pineapple-y and coconut-y shrimp are pure perfection and I’m pretty sure you will want to make my Oven Baked Coconut Shrimp all year long.
What’s in the Shrimp & Pina Colada Dipping Sauce?
This shrimp recipe might look tricky but it comes together with just seven ingredients TOTAL!
Ingredients in the Oven Baked Coconut Shrimp:
- Raw Shrimp: Use thawed, peeled and deveined shrimp. You’ll want the large or jumbo ones! I like having the tail-on but either way works.
- Coconut: I like classic sweetened coconut for this but unsweetened also works!
- Panko: Panko gives the shrimp the crispy coating without a lot of fuss.
- Egg: You use the egg to make the panko and coconut stick to the shrimp. You’ll want to beat it before you get started.
Ingredients in the Pina Colada Sauce for Coconut Shrimp:
A lot of Pina Colada Sauce for Coconut Shrimp recipes have to be made on a stove top with cornstarch and sugar! This one is WAY better and uses creamy greek yogurt as the base. No cooking… just stiring. It’s simpler AND healthier.
- Coconut Milk: Use the stuff in a can! You can go for the light or full fat version depending on your personal preferences. The full fat has a lot more flavor but is high in calories.
- Crushed Pineapple: Lightly drain the pineapple leaving a little liquid behind to flavor the sauce.
- Plain Greek Yogurt: Use your favorite plain greek yogurt. You can use low fat or full fat depending on your dietary preferences.
- Shredded Coconut: Use the same kind you used for your coconut shrimp.
How to make coconut shrimp dipping sauce…
This Coconut Shrimp Dipping Sauce is super simple! You just take the coconut milk, crushed pineapple, plain greek yogurt, and shredded coconut and mix it in a small bowl. I like to make it ahead of time and let the flavors combine. Store it in an airtight container in the fridge.
How to Bake Coconut Shrimp…
These Oven Baked Coconut Shrimp may look a little tricky to make, but trust me they are worth it. This entire process comes together in less than 30 minutes. If you are curious about can you bake coconut shrimp… YES! And here’s what you do…
- Mix your Pina Colada Dipping Sauce first by combining the greek yogurt, pineapple, coconut and coconut milk. Put the sauce in the fridge and allow the flavors to combine. You can also make this ahead of time.
- Preheat the oven to 400 degrees.
- Make sure your shrimp are dry.
- Prepare an assembly line with two bowls and your baking sheet. I like the use one that has an elevated tray so the shrimp get crispier all around. Spray your baking sheet with cooking spray.
- In one bowl beat the egg and in the other mix together your panko and coconut like this!
- Dip the shrimp in the egg and then in the panko and coconut mixture. Go back to the end and repeat. On the second round make sure the shrimp has a nice and pretty coating.
- Line the shrimp on the baking sheet. Repeat with each shrimp until they are all done.
- Bake for 8-10 minutes until they are crispy brown.
Tips & Variations
- To get an even more golden color you can toast the coconut before you even start cooking the shrimp.
- Don’t forget to pat the shrimp dry before you get started.
- Bake these directly on the baking sheet! I normally use foil but that can keep them from getting crispy.
- These are best served right away.
- This makes a big batch for a couple you can half the recipe and the Pina Colada Dipping Sauce.
- You can make the Pina Colada Sauce for coconut shrimp ahead of time! It gets better after sitting for a few hours.
How long should shrimp be baked for?
If i’m making shrimp in the oven without the coconut coating I cook them for 3-5 minutes but with the coconut coating you’ll want 8-10 minutes at 400 degrees. They are done when the shrimp just start to curl. Don’t overcook them.
How do I store coconut shrimp?
Always store shrimp in an airtight container in the fridge. They will keep for 3-4 days. If anything has a fishy smell, don’t risk eating it.
How do you reheat baked shrimp?
Although these oven baked coconut shrimp are best eaten right away you can reheat them! For best results do it in the oven. Give the shrimp a spray of cooking spray and pop them back in the oven. Cook at 300 degrees for 5-8 minutes until heated through.
If you microwave these they will become super soft and overheated.
What do I serve with these shrimp?
These shrimp are great as an appetizer or meal! Here are a few simple dishes that will finish off your dinner perfectly.
- Avocado Pineapple Cucumber Salad
- Healthy Kale Caesar Salad
- Rainbow Salad
- Pineapple Salsa
- Kale Strawberry Goat Cheese Salad
This Oven Baked Coconut Shrimp Recipe with Pina Colada Dipping Sauce is simply divine! I hope you enjoy dunking these perfect shrimp in the Pina Colada Dipping Sauce as much as I do. This family favorite is sure to be one you’ll make again and again too.
More Healthy Shrimp Recipes
- 6 Ingredient Pineapple Shrimp Kabobs
- Honey Lime Shrimp Kabobs
- Grilled Foil Packed Shrimp – Low Country Inspired
- Healthy Sheet Pan Shrimp Teriyaki
- Sheet Pan Shrimp Fajitas
Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce
For the Oven Baked Coconut Shrimp
- 1 pound large or jumbo shrimp, peeled & deveined
- 1 cup shredded coconut
- 1 cup panko
- 2 eggs, beaten
- pinch of salt
- Cooking Spray
For the Pina Colada Dipping Sauce
- 1/3 cup coconut milk
- 8 ounce can crushed pineapple
- 1/3 cup plain greek yogurt
- 2 tablespoons shredded coconut
For the Shrimp
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- Dry the shrimp. Sprinkle them with just a pinch of salt.
- Make an assembly line with two bowls and your baking sheet. Put the beaten egg in one bowl. The second bowl will have a mixture of the panko and coconut.
- Dip each shrimp individually in the egg. Next dip the shrimp in the coconut and panko mixture. Take the same shrimp and put it BACK in the egg and then back in the panko and coconut. The second time around make sure the shrimp is covered evenly and looks nice. Put the shrimp on the baking sheet.
- Repeat with each shrimp until they are all lined up on your baking sheet.
- Bake on 400 degrees for 8-10 minutes.
For the Sauce
- Lightly drain the pineapple leaving about half of the liquid behind. Mix together the coconut milk, shredded coconut, crushed pineapple and greek yogurt.
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