Super Easy Baked Coconut Shrimp

These super easy-baked coconut shrimp will deliver in a flavor so delicious they will be sure to be a favorite among all of your guests! They are golden and crispy and baked to perfection.

Baked coconut shrimp are delightful to pop into your mouth and eat plain or drizzle them with a delicious sauce and impress your guests with your baking skills. Try them dipped them in a store-bought sweet chili sauce, our yum yum sauce or make an array of appetizers including cream cheese wontons and our insanely delicious crab dip!

 

Why You’ll Love This Baked Coconut Shrimp

I love making baked versions of my favorite fried foods because you get all the flavor without all the added calories. This recipe is no exception and delivers all of the flavors of delicious shrimp as well as the crispy texture baked to perfection! Shrimp is such a versatile food that can be used as a main dish, an appetizer, or a side! This recipe allows creativity in what it’s served with and is a dish that will keep guests coming back for more!

This baked coconut shrimp is super super easy to make and even easier to eat! The shrimp is crispy and crunchy on the outside and tender on the inside. Using a mixture of panko breadcrumbs and coconut to coat the shrimp gives different textures and flavors to the dish. Baking the shrimp makes this a healthier option because you aren’t frying it in oil but it still retains all of the tasty flavor and texture. It’s the best of both worlds!

What do I need for Baked Coconut Shrimp?

You will have many of these ingredients on hand in your pantry and refrigerator. Once you have your shrimp, you will be all set to start baking! These are so delicious and come together so easily! See the recipe card below for full instructions and amounts.

• Large shrimp: Make sure that the shrimp is peeled with the tails left on and deveined.
• Eggs: Eggs create a sticky base for the breadcrumbs and coconut.
• Flaked coconut: Make sure that the coconut flakes are unsweetened.
• Panko breadcrumbs: These breadcrumbs will be the key ingredient in getting that crispy texture!
• All-purpose flour: This creates a base for all of the ingredients used to cover the shrimp.
• Garlic powder: This will give you a hint of garlic flavor that compliments the coconut!
• Paprika: Garnishing with paprika is optional but it will add a slight sweet pepper flavor, without any added heat.
• Salt: Adding the salt to the dish will help to bring out all of the other flavors.
• Black pepper: Freshly ground black pepper will give a slight hint of heat to the taste without making it too spicy or hot.

Instructions for Baked Coconut Shrimp

This is a restaurant-quality dish that you can easily make and put together at home! it doesn’t take a lot of time yet it looks and tastes like a million bucks! This tastes SO GOOD and you will be adding this as an appetizer any chance you get!

1. Preparing: Pre-heat oven to 425F Grease a cookie sheet with oil and set aside. 
2. Coat the Shrimp: Beat eggs in a small bowl and set aside. Next, combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
3. Dip Shrimp: Next, dip shrimp in small batches in the flour mixture then the egg mixture. Once you are done, let the excess drip off the shrimp. Then coat in the coconut/breadcrumb mixture, pressing to adhere. 
4. Bake: Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. After, place the shrimp in the oven and bake until they are golden on the outside and opaque in the center, about 10 minutes.

Tips for Perfectly Baked Coconut Shrimp

Shrimp seems like a dish that people can only get at a restaurant. This recipe makes it possible and EASY to make this in the comfort of your own home! Follow these tips to help out and you will come away with the knowledge and confidence to conquer any baking project to perfection!

• Frozen Shrimp: If starting with frozen shrimp, make sure to thaw before starting.
• Peeled and Deveined: I recommend getting shrimp that is peeled and deveined. It will save you time at home and keep this recipe quick and simple!
• Raw Shrimp: Make sure that the shrimp that you get for this recipe is raw and not frozen cooked shrimp. This will help with the baking of the recipe and keeping it all fresh!
• Flour: The recipe calls for all-purpose flour but any flour (oat flour, all purpose or gluten free) will all work!
• Breadcrumbs: Panko breadcrumbs are most recommended to get that extra crispiness but you can substiture for almond meal.

More Delicious Shrimp Recipes to Try

Do you love shrimp as much as I do? The amount of variations are endless and I love trying them all! Here are a few additional recipes that you can try that will satisfy all of your cravings for shrimp!

Side Dishes

Better than Takeout Shrimp Fried Rice

Dinner

15 minute Garlic Shrimp Stir Fry

Dinner

Creamy Tuscan Garlic Shrimp

Dinner

Honey Walnut Shrimp

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Baked Coconut Shrimp

These super easy baked coconut shrimp will deliver in a flavor so delicious they will be sure to be a favorite among all of your guests! They are golden and crispy and baked to perfection.

Course Dinner, Side Dish

Cuisine American

Keyword baked coconut shrimp, coconut shrimp

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Calories 373kcal

Author Alyssa Rivers

Ingredients

• 1 pound large shrimp about 25, peeled (tails left on), deveined
• 2 large eggs
• 1 cup flaked unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika optional
• Salt and freshly ground black pepper

Instructions

• Pre-heat oven to 425F Grease a cookie sheet with oil and set aside.
• Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
• Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp and then coat in the coconut/breadcrumb mixture, pressing to adhere.
• Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

Notes

Updated on August 2, 2021

Originally Posted August 31, 2016

Nutrition

Calories: 373kcal | Carbohydrates: 23g | Protein: 30g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 368mg | Sodium: 976mg | Potassium: 268mg | Fiber: 4g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 5mg

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Pina Colada Poke Cake

Pina Colada Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!

I love the flavor coconut adds to recipes, it’s so light, nutty, and decadent. Try more coconut recipes from my blog like this, Pie, Shrimp, and Coconut Cream Cake!

Pina Colada Poke Cake

This Pina colada cake is a taste of tropical paradise heaven. Despite adding the coconut cream and pineapple sauce to the cake, the texture is still light and fluffy. The sauce adds incredible one of a kind flavor without making it heavy. The flavor is rich but the texture is delicate. The perfect summertime Pina colada cake takes you to a tropical paradise all in one bite.

This super easy and insanely delicious Pina colada cake is a wonderful dessert to take to a party or potluck. Making it all in one pan makes it easy to transport. And using a box cake mix speeds up the process and still creates a luscious cake. You will need to take some time to chill it, but then it’s off to paradise. Just like the Cherry Jello Coke Poke Cake you are going to love it! You have to make this cake!

Ingredients for Pina Colada Cake

This Pina colada cake is made easy by using a boxed yellow cake for the base. Create the best combination with this easy to make pina colada cake. For all the ingredients and measurements see below in the recipe card.

• Boxed yellow cake mix: Use your favorite boxed yellow cake mix, one you know you will love.
• Crushed pineapple with juice: You only need an 8oz can, if you cannot find the smaller can, measure out a cup of pineapple from the bigger can.
• Vegetable oil: I like to use canola oil, it’s a mild-flavored oil so it doesn’t flavor the bake.
• Eggs: Have your eggs at room temperature, take them out of the fridge at least an hour before mixing.
• Cream of coconut: Super thick and decadent, this cream of coconut tastes like paradise.
• Pineapple juice: This adds a nice flavor that compliments the coconut.
• Heavy cream: I recommend using heavy cream as you’ll be whipping this up into a beautiful frosting.
• Cream of coconut: You can sometimes find the cream of coconut with alcohol at your grocery store because it’s most often used for making pina Coladas!
• Sweetened shredded coconut toasted: Toast it in a pan on the stove over medium-high heat, stirring constantly.

How to Make Pina Colada Cake Recipe

Super easy and full of flavor you are going to love this Pina colada cake! Easy steps to follow and make the perfect cake every time.

1. Prep: Preheat the oven to 350°. Spray a 9×13 pan with pan spray and set aside.
2. Mix the Cake: In a medium bowl, add the cake mix, crushed pineapple and juice, vegetable oil, and eggs. Mix on medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean from the center.
3. Sauce: While the cake is baking, mix the cream of coconut and pineapple juice.
4. Poke and Pour: When the cake is done baking and is still warm, use a large fork to poke holes all over the top. Pour the cream of coconut/pineapple juice mixture evenly over the cake and allow it to be completely absorbed.
5. Frost: In the bowl of a mixer, add the heavy cream and cream of coconut. Using the whisk attachment, whip until medium-stiff peaks form. Once the cake is completely cool, spread the whipped cream over the top. Top with toasted coconut. Refrigerate until ready to serve.

The Best Pina Colada Poke Cake Tips

Sweet and tropical, this Pina colada cake was made for summer! These tips will help take your boxed cake to the next level!

• Cake: Adding crushed pineapple to the cake not only keeps it moist but adds a sweet flavor that is light delicate.
• Cream of Coconut: Cream of coconut is different than coconut milk, the coconut cream is richer and will adhere to the cake better than coconut milk and it has a richer flavor.
• Poke and Pour: Make sure you wait a bit to poke the cake, you want it a bit warm but not too warm. Otherwise, the cake will stick to the fork or the back of the spoon. You can use a fork or skewer to poke the holes. Make sure you poke enough to have the sauce in every piece and then some.
• Chill: You will want to chill the cake, it will keep the sauce evenly dispersed stay that way, instead of soaking into the bottom. Plus tastes better.
• Topping: You do not have to add the cherries or the pineapples if you do not want to, but the coconut is a must. Toast it in the oven on a cookie sheet or on the stovetop.

Making Ahead and Storing Poke Cake

• Make-Ahead: This is a wonderful cake to make ahead of because it needs to be refrigerated. Do not frost though, it can make the Pina colada cake weep and make the top soggy.
• Store: If you have any leftovers keep them in the fridge covered. It will keep for up to 3 days.
• Freeze: You can freeze the cake but I recommend freezing it without the whipped topping. Tightly wrap the cake in both plastic and foil. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature. Once thawed you can top it. You can freeze the cake before or after poking it and pouring the sauce.

More Poke Cake Recipes

Take a boxed cake mix and turn it into something extraordinary, just by adding a few holes. Ok, a lot of holes, and then filling them with flavors that help create a moist fancy cake that will rock your world. Poke cakes are a favorite go-to dessert when I need something fast, but do not have a ton of time to make something from scratch. They are super easy and adding rich flavors along with delicious toppings transforms the otherwise boring boxed cake. You can do so many different flavors with this method, your imagination is the limit. Here are some winners to get you started.

Desserts

Better than ANYTHING Cake

Desserts

Almond Joy Poke Cake

Desserts

Lemon Blueberry Poke Cake

Desserts

Key Lime Poke Cake

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Pina Colada Cake

Pina Colada Poke Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!

Course Dessert

Cuisine American

Keyword pina colada poke cake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 16 slices

Calories 391kcal

Author Alyssa Rivers

Ingredients

• 1 box yellow cake mix
• 1 (8 ounces) can crushed pineapple with juice
• ½ cup vegetable oil
• 4 large eggs
• 1 cup cream of coconut
• ½ cup pineapple juice

Topping

• 1 ½ cup heavy cream
• ¼ cup cream of coconut
• ½ cup sweetened shredded coconut toasted

Instructions

• Preheat the oven to 350°. Spray a 9×13 pan with pan spray and set aside.
• In a medium bowl, add the cake mix, crushed pineapple and juice, vegetable oil, and eggs. Mix on medium speed for 2 minutes. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean from the center.
• While the cake is baking, mix the cream of coconut and pineapple juice.
• When the cake is done baking and is still warm, use a large fork to poke holes all over the top. Pour the cream of coconut and pineapple juice mixture evenly over the cake and allow it to be completely absorbed.
• In the bowl of a mixer, add the heavy cream and cream of coconut. Using the whisk attachment, whip until medium stiff peaks form. Once the cake is completely cool, spread the whipped cream over the top. Top with toasted coconut. Refrigerate until ready to serve.

Nutrition

Calories: 391kcal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 281mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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Wedge Salad

This Classic Wedge Salad is a crisp, cool and refreshing tasty dish. This perfect side dish is super easy and quick!

Wedge salad is superb favorite as a side dish. Or you can serve it with one of these fantastic soups, Cheeseburger or Broccoli Cheese and homemade bread for a light dinner or lunch.

Classic Wedge Salad

Wedge Salad is such a fun salad. It is colorful, full of flavor and crisp and fresh. Just like a salad should be. No one knows where these delightful salads came from, but they seem to have come into major popularity ever since steak houses started putting them on the menu. We are not complaining. Such a simple salad, but with such huge flavor. It takes a knife and a fork to eat this impeccable salad!

It can be served on its own or accompaniment to your favorite dishes. Its unique shape and color will draw attention and the taste will pull them in. Serve wedge salad alongside beef, chicken, pork or fish. See below for ideas. This simple wedge of iceberg has made the super fancy salad list. Your whole family is going to love this fun, delicious salad.

What You Need For The Perfect Wedge Salad

Look for fresh lettuce and tomatoes to really help this salad taste its best. Heads of lettuce can vary in size so pick accordingly. Depending on how many you are serving you may need to buy more than one. Some heads are so small that it will work best to cut them in half or just thirds instead of quarters. If you have them, home grown tomatoes cannot be beat! Below I give you a tip to keep your lettuce fresh for up to 2 weeks!

• Iceberg Lettuce: Do not substitute for something else. Icebergs shape is what gives the classic wedge its name.
• Tomato: I used a Roma tomato, choose a firm full flavored tomato.
• Bacon: Cooked and crumbled.
• Red Onion: Finely chopped.
• Blue Cheese Dressing: For the best flavor use homemade, get the recipe here!
• Blue Cheese Crumbles: Use more or less depending on your tastes

Putting a Wedge Salad Together

This amazing wedge salad is so easy! You are going to love how fast it is to throw together and voila! Your salad is done! Ever since wedge salads gained popularity at steak houses they have become known as the fancier salad, then just a bowl full of greens. The fact that it is so easy to make, and yet so fancy to eat make it a choice salad!

1. Lettuce: Cut the lettuce wedge in half and cut off the stem. Cut into four equal wedges.
2. Top it: Top with chopped tomato, bacon, onion, homemade blue cheese dressing and crumbles.

Tips for the BEST Wedge Salad

With this being one of the easiest salads to throw together, there isn’t much that can go wrong. But there are always a few things you can do to make it the easiest and best wedge salad ever.

• Lettuce: You can prep your salad in advance. Cut the iceberg lettuce into wedges BUT leave the stem on. This will keep the leaves intact better. Wash the quarters carefully, allowing water to run in between the leaves. Drain well. Store in a plastic bag with a paper towel until ready to use. Lettuce will keep like this for up to 2 weeks. If the outside leaves start to turn brown, you ca simply remove them. Cut off the stem right before serving.
• Tomatoes: Use grape or cherry tomatoes halved or quartered for easy, flavorful tomato flavor.
• Salt and Pepper:  Add some salt and pepper to taste.

Variations for Topping a Wedge Salad

The classic topping for a wedge salad are bacon, tomato, red onion and more blue cheese along with blue cheese dressing. But that doesn’t mean you cannot take a wedge of iceberg lettuce and make it your own. Wedge salads are easily customizable and still will be absolutely delicious. So mix and match to your liking.

• Add Different Vegetables: Try avocados, cucumbers, olives and chopped peppers or celery.
• Add Crunch:  Use croutons to add a bit of crunch. Make your own for the best tasting.
• Cheese:  Need a different cheese, try cheddar, feta, parmesan or gorgonzola.
• Not a fan of Blue Cheese Dressing: Although blue cheese is the standard, you can substitute for ranch, caesar or creamy parmesan dressing.
• Add Some Protein: Add chopped grilled chicken or steak. Or dice up hard boiled eggs.

What to Serve Wedge Salad With

Wedge salads can be a meal on their own or served as the ideal side. Served alongside a hearty meaty dish is exactly what a wedge salad was made for. They are the perfect beginning to your meal as the lettuce is cool and fresh and the toppings creamy and savory. When you need a great main dish to go with your wedge salad try one of these incredible favorites.

• Beef: Steak with Garlic Herb Butter, Easy London Broil, and Garlic Butter Prime Rib.
• Chicken: Lemon Garlic Chicken, Air Fryer Chicken Breast, and Crispy Air Fryer Fried Chicken.
• Pork: Cast Iron Pork Chops or Slow Cooker Brown Sugar Balsamic Glazed Pork
• Seafood: Air Fryer Shrimp, Grilled Lemon Garlic Scallops and Perfect Salmon.

More Salads We Love

Salads are fresh and inviting. They are perfect way to get more vegetables or fruit into your diet. Salads are great side dishes or light main meals. I love how versatile and creative salads can be. You can combine different flavors that come together in delicious ways. And the dressings! You cannot forget about them! They are the ones that meld all the flavors together in their zingy and zesty ways. Here are some of our tried and true favorite salads to try next time you need one.

• Cranberry Apple Pecan Salad with Creamy Poppyseed Dressing
• Southwest Chickpea Salad
• Greek Broccoli Pasta Salad
• How to Make the Best Antipasto Salad
• Very Berry Cheesecake Salad

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Wedge Salad

This Classic Wedge Salad is a crisp, cool and refreshing tasty dish. This perfect side dish is super easy and quick!

Course Main Course, Salad

Cuisine American

Keyword wedge salad, wedge salad recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 Wedges

Calories 383kcal

Author Alyssa Rivers

Ingredients

• 1 head iceberg lettuce
• 1 roma tomato diced
• 1/2 pound bacon cooked and crumbled
• 1/2 red onion diced
• Homemade Blue Cheese Dressing
• 1 cup blue cheese crumbles

Instructions

• Cut the lettuce wedge in half and cut off the stem. Cut into four equal wedges.
• Top with tomato, bacon, onion, homemade blue cheese dressing and crumbles.

Nutrition

Calories: 383kcal | Carbohydrates: 7g | Protein: 16g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 861mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1084IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 1mg

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