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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Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry, and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor!

Eating and grilling meat on a stick is just easy and fun! You have to try these other skewers recipes Asian Garlic Steak, Hawaiian Teriyaki Chicken, and Cajun Shrimp and Sausage.

Thai Chicken Skewers

I love Thai food, so I decided to recreate some of my favorite restaurant flavors at home with these grilled chicken skewers. Chunks of chicken breasts are marinated in coconut milk, curry paste, ginger, and lime, then threaded onto skewers and grilled. The marinade takes just 5 minutes to put together, and the chicken should sit in the marinade for at least one hour, or up to 8 hours if you like to plan ahead!

You can find all the ingredients you need for the marinade in any major grocery store. The red curry paste comes in small jars and is typically found in the ethnic foods aisle. If it’s not grilling weather, you can either broil the chicken skewers or use a grill pan on your stovetop. After the chicken comes off the grill, it gets sprinkled with cilantro and chopped peanuts. These are so good, you are going to love them!

Ingredients for Thai Chicken

I serve these Thai chicken skewers with a quick and easy peanut sauce. If you’re in a hurry, you can use a store-bought peanut sauce, but the homemade sauce tastes so much better and takes just minutes to put together.

• Boneless skinless chicken breast: Cut the chicken into 1 inch pieces
• Coconut milk: You can find this int he Asian aisle by the soy sauce. It is often found in a can.
• Brown sugar: Adds a bit of sweetness to the spice.
• Red curry paste: Add more or less depending on how spicy you want it.
• Knob of ginger: Peel and cut into 3 slices.
• Zest of one lime: Wash and use a zester or the smallest holes of a cheese grater.
• Salt and Pepper: Add to taste.
• Chopped cilantro and peanuts: These are a garnish that you are going to want to make sure you use.

For the Peanut Sauce

• Creamy peanut butter: You can use natural peanut butter but the consistency will vary.
• Soy sauce: Use low-sodium soy sauce if you desire.
• Brown sugar: Adds a bit of sweet to the tang.
• Lime juice: Use the juice of the lime you zested for the chicken.
• Sesame oil: This is a finishing oil that adds incredible flavor.
• Minced garlic: Use fresh for the best flavor but jarred will work when you are in a hurry.
• Warm water: Add more or less to thin or thicken the sauce.

How to Make Thai Chicken Skewers

The next time you’re craving Thai food, skip the take-out and make these chicken skewers at home instead, you’ll be glad you did!

1. Make the Marinade: Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
2. Marinate Chicken: Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
3. Skewer: Remove the chicken from the marinade and thread onto skewers.
4. Grill: Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
5. Garnish: Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
6. Make the sauce: Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.

Thai Chicken Skewer Tips

I typically serve my chicken skewers with steamed rice and a green veggie to round out the meal; all of my kids happily devour this dinner which never happens!

• Chicken: You can use boneless skinless chicken thighs as well as the breasts. Be sure to keep the cuts even and bite sized for fast even cooking. The chicken can be swapped out for pork, beef or shrimp. Cooking times will vary.
• Marinate: The longer you can marinate the chicken the better the flavor it will have, so plan ahead and make sure you have ample time.
• Skewers: Soak the skewers for at least an hour and up to overnight. No need to dry them before skewering the meat on.
• How You Know it’s Done: The internal temperature of chicken should reach 165 degress when done.

Baking, Serving and Thai Chicken Skewers

You are going to want to keep ingredients for this handy so you can make it often.

• Bake: If you want a hands off way to cook these chicken skewers try the oven. Bake on a baking sheet that has been lined with foil and sprayed. Make sure there is plenty of room between skewers so they do not steam. Bake at 350 for 15-20 minutes or till internal temperature is 165. For a charred finish broil for 1 minute on each side.
• Serve: Thai Chicken Skewers go perfectly with rice or noodles. They can also be used to top salads, pizzas, vegetable stir fry, or make Thai tacos. Any way you make them they are going to be delicious!

How to Store Chicken Skewers

Leftover Thai Chicken can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Make sure they are placed in an airtight container or freezer-safe bag. Reheat in the microwave and then finish crisping in the oven or on the stove top. Extra peanut sauce can be kept in the fridge for up to 4 days and can also be frozen for 3 months.

More Thai Recipes to Love

Thai food is fresh, spicy, salty, sweet and oh so delicious. Dishes range from soups to appetizers and all of them are scrumptious. Full of incredible spices and flavors, if you need a bit of flavor in your life, this is one way to get it. You can have foods that are super spicy or mild and making them at home allows you to control it. Super easy and fresh you have to try these other delectable Thai dishes.

Salads

Thai Cashew Chopped Salad with a Ginger Peanut Sauce

Dinner

Thai Chicken Flatbread Pizza

Dinner

Thai Peanut Sesame Noodles

Dinner

Sheet Pan Thai Glazed Salmon with Vegetables

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Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor!

Course Appetizer

Cuisine Asian American, Thai

Keyword chicken skewers, thai chicken skewers

Prep Time 1 hour 10 minutes

Cook Time 5 minutes

Total Time 1 hour 15 minutes

Servings 4 people

Calories 657kcal

Author Alyssa Rivers

Ingredients

For the chicken skewers:

• 1 1/4 pounds boneless skinless chicken breast cut into 1 inch pieces
• 1 can coconut milk
• 1 1/2 tablespoons brown sugar
• 1 teaspoon red curry paste or more if you prefer it spicy
• 1 inch knob of ginger peeled and cut into 3 slices
• the zest of one lime
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped peanuts

For the peanut sauce:

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 1/2 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1/2 teaspoon minced garlic
• 1/4 cup warm water

Instructions

• Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
• Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
• Remove the chicken from the marinade and thread onto skewers.
• Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
• Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

For the peanut sauce

• Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.

Notes

Updated on August 2, 2021

Originally Posted on May 24, 2017

Nutrition

Calories: 657kcal | Carbohydrates: 22g | Protein: 42g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 91mg | Sodium: 1414mg | Potassium: 1016mg | Fiber: 4g | Sugar: 15g | Vitamin A: 240IU | Vitamin C: 6.8mg | Calcium: 44mg | Iron: 3mg

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Asian Glazed Salmon

Blanketed with an insanely good soy garlic glaze, this juicy Asian glazed salmon is to die for! With how healthy and delicious it is, it will become your new lunch go-to!

Salmon tastes so amazing with a sweet and savory, Asian-inspired sauce on top. You will love my other Thai, honey sesame, and teriyaki salmon recipes!

Easy and Delicious Asian Glazed Salmon Recipe

Asian glazed salmon is the perfect recipe for when you’re wanting to make something delicious and healthy without spending the whole night doing so. Just a handful of simple ingredients come together to create the most tender and amazing meal! Combine the ease of cooking salmon, its health benefits, a perfect sauce, and you have a knockout dinner. You would never know that this perfectly glazed fish is diet-friendly when it tastes this good! Not only is this Asian glazed salmon low in carbs, but it’s packed with omega 3s, potassium, and vitamins- making it a dish you can feel great about eating!

To add, I love salmon because it is so easy and fast to cook. The best part about this Asian glazed salmon recipe is that you simply put it under the broiler for 5 minutes on each side, and it is cooked perfectly every time! You are going to love the sweet, tangy, garlicky flavor of this sauce. It tastes incredible and complements the tender, flaky texture of broiled salmon so well. Asparagus and brown rice were what I paired this Asian glazed salmon with and it turned out to be a nutritious but satisfying meal. Even if you aren’t a seafood lover, you need to give this recipe a try! It’s time to break out the soy and hoisin sauce sitting in your pantry and get to making this tasty dish!

Simple Asian Glazed Salmon Ingredients

Once you taste how amazing this Asian glazed salmon is, you won’t believe it is made with just a few easy ingredients! Recipes that taste amazing but don’t require me to buy all new ingredients get an A+ in my book. Measurements for each ingredient are listed in the recipe card below.

• Brown Sugar: The sweetness of the glaze comes from brown sugar. Once dissolved, it helps to create the perfect texture as well.
• Soy Sauce: Original Kikkoman soy sauce is typically what I have in my cupboard, but you opt for a low-sodium variety, too. This will help cut down on the salt content of the glaze.
• Hoisin Sauce: Hoisin sauce is the secret ingredient to so many Asian-inspired dishes. If you haven’t tried it before, it is salty with a hint of sweetness, and has strong umami flavor. It comes in handy for other recipes of mine like general tsos and kung pao chicken, so pick some up next time you make a trip to your local Asian market! It will come in handy, I promise!
• Ginger: Ginger is very aromatic and will enhance all of the flavors in the glaze so that they eminate perfectly in your mouth. In this recipe, the ginger I use is peeled and grated.
• Dried Red Pepper Flakes: Add red pepper flakes to taste for slight heat and additional texture.
• Garlic: Minced garlic is going to do a lot of the heavy lifting in the sauce to give you the perfect savory flavor. Don’t skip it!
• Lime Juice: Adds the perfect hint of tart, tangy flavor.
• Salmon: I like to use salmon fillets that are boneless, skinless, and roughly the same thickness. This way, they all cook at the same rate.

How to Make Asian Glazed Salmon

This is the ultimate dish for busy weeknights. You get a tasty, nutritious meal in less than 20 minutes, start to finish! I am sure it will become a regular in your weekly dinner lineup because of how incredibly easy it is to make!

1. Whisk Together Sauce Ingredients: In a medium saucepan, whisk together brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic and lime juice.
2. Boil: Bring to a boil over medium heat until sauce thickens. Set aside.
3. Preheat Broiler and Prep Baking Dish: Preheat the broiler to high. Line a baking dish with foil and place salmon on top.
4. Brush With Glaze: Baste with glaze and broil for 4 minutes. Remove salmon from the oven, turn over, baste with glaze and return to the oven to broil for 4 more minutes.
5. Repeat: Carefully remove salmon from the oven and baste one more time before serving.

Tips for Making the Best Asian Glazed Salmon

These quick tips can help you upgrade this easy dish! Cooked to perfection and smothered in a flavorful sauce, I know you will love this recipe just as much as my family has!

• Salmon: I try to pick wild-caught salmon because it is less fatty and healthier than farmed salmon is. It is also more sustainable! Wild-caught salmon will be darker and more vibrant in color than its farmed counterparts. Try to pick salmon that looks moist and doesn’t have brown spots around the edges.
• Fillet Sizes: The thicker a salmon fillet is, the longer it takes to cook. I recommend choosing fillets that are roughly the same size and thickness so that they all cook up quickly and thoroughly.
• Why Broil: Broiling is one of my favorite ways to cook up salmon. Not only is it easy, it keeps your fish tender while creating the perfect, caramelized top.
• Thickening Glaze: If you want to thicken your sauce, you can add a teaspoon of cornstarch at a time until you have reached your desired consistency.
• Additional Flavors: You can customize your glaze with other ingredients like honey and hot sauce to adjust heat and sweetness to your liking.
• When Salmon Is Done: You will know that your salmon is done cooking when it turns opaque and flaky. Keep in mind, if your fillets are thick it may need a few more minutes of cooking before you reach this point.

What to Serve Asian Glazed Salmon With

My personal favorite way to enjoy this salmon is with sides that can complement its health benefits. Because of this, grilled vegetables and brown rice are usually in the lineup alongside this tasty dish! You can also have an Asian-inspired night and pair your salmon with potstickers, wontons, and fried rice for an easy take-out style dinner at home!

Appetizers

Amazing Chicken Potstickers

Asian

Egg Rolls – Super crispy!

Appetizers

Extra Crispy Crab Rangoon

Dinner

Better than Takeout Ham Fried Rice

How to Store Asian Glazed Salmon

Being able to reheat in both the oven and the microwave makes this salmon the perfect quick and delicious meal! Great for those of you on the go! Kids can even warm it up for a tasty afternoon snack.

• In the Fridge: Once your salmon has cooled down completely, you can store it in an airtight container for 3 days.
• In the Freezer: Asian glazed salmon will keep for up to 6 months in the freezer. Thaw overnight in the fridge before reheating.
• Reheating: You can microwave your salmon on 50% power for 30 second intervals or until heated through. You can also pop it in the oven, wrap it in tin foil, at 275 degrees Fahrenheit for 10-15 minutes.

Quick and Delicious Salmon Recipes

Salmon is so tender and flaky, and can be enhanced with so many different flavors and sauce pairings! Incorporate some of my other mouthwatering salmon recipes into your dinner schedule this week- you won’t regret it!

Dinner

Cedar Plank Honey Lime Salmon

Dinner

Baked Parmesan Garlic Herb Salmon in Foil

Dinner

Brown Sugar Garlic Air Fryer Salmon

Dinner

Lemon Salmon Piccata

Print

Asian Glazed Salmon

Blanketed with an insanely good soy garlic glaze, this juicy Asian glazed salmon is to die for! With how healthy and delicious it is, it will become your new lunch go-to!

Course Dinner, Main Course

Cuisine Asian American

Keyword asian glazed salmon, salmon, salmon recipes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 Servings

Calories 432kcal

Author Alyssa Rivers

Ingredients

• 3/4 cup brown sugar
• 1/3 cup soy sauce
• 2 Tablespoons hoisin sauce
• 2 Tablespoons ginger peeled and grated
• Dried red pepper flakes to taste
• 1/2 teaspoon minced garlic
• 1 Tablespoon lime juice
• 4 1 to 2 pounds salmon fillets boneless, skinless

Instructions

• In a medium saucepan, whisk together brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes, garlic, and lime juice.
• Bring to a boil over medium heat until sauce thickens. Set aside.
• Preheat the broiler to high. Line a baking dish with foil and place salmon on top.
• Baste with glaze and broil for 4 minutes. Remove salmon from the oven, turn over, baste with glaze and return to the oven to broil for 4 more minutes.
• Carefully remove salmon from the oven and baste one more time before serving.

Notes

Updated on August 1, 2021

Originally Posted on June 19, 2013

Nutrition

Calories: 432kcal | Carbohydrates: 46g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1296mg | Potassium: 953mg | Fiber: 1g | Sugar: 43g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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