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Coconut shrimp baked


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Rate this recipe 4.5/5 (2 Votes)


  • 1 pound tail-on, peeled and deveined shrimp (I used 16-20 count)
  • 2/3 cup lite coconut milk
  • 2 tablespoons olive oil (I infused mine with some chopped tarragon and heated it over low heat)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup panko bread crumbs
  • 3 tablespoons shredded coconut (I used unsweetened)
  • 3 tablespoons chopped fresh tarragon (If you don’t like tarragon, sub parsley)
  • Pineapple Peach Salsa
  • 1/4 cup chopped pineapple (about 4 large chunks)
  • 1/3 cup chopped peaches (I used 2 white peaches)
  • 1/4 cup chopped tomatoes
  • 1 tablespoon chopped tarragon
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • juice of half a lemon
  • Combine all ingredients in a bowl, spritz with lemon and toss to mix. Will stay fresh for 2-3 days in the fridge!



Step 1

Preheat oven to 425 degrees F. Spray an 8×8 baking dish with non-stick spray. If desired, slice shrimp down the middle to butterfly. I did this because I like how it appears to make the shrimp “larger.”

Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl, combine coconut milk, olive oil, garlic and tarragon. Pour over shrimp in the baking dish. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp. Bake for 20 minutes, or until bread crumbs are golden brown. Serve shrimp and spoon a bit of the coconut milk mixture over top. Top with salsa.

Note: if you are not a fan of coconut (especially the texture), you can leave it out and up the quantity of the panko bread crumbs. The coconut milk itself does not have a strong coconut flavor.

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