Baked coconut-crusted shrimp is a delicious appetizer. Serve these with your favourite dipping sauce.

Yield: Serves 6.



  • 1 lb (500 g) frozen raw shrimp, thawed and rinsed
  • 1/4 cup all-purpose flour
  • 2 tbsp packed golden brown sugar
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1 cup shredded coconut


  1. Line a rimmed baking sheet with nonstick foil.
  2. Peel and devein shrimp, leaving tails intact. Pat shrimp dry with paper towels; set aside.
  3. Combine flour, brown sugar, salt and pepper in a pie plate. Beat together egg and lemon juice in a separate pie plate. Place coconut in a third pie plate.
  4. Working with one shrimp at a time, coat shrimp with flour mixture and then dip into egg mixture, turning to coat both sides. Place shrimp in coconut, pressing lightly so that coconut adheres; turn to coat both sides.
  5. Place shrimp in a single layer in prepared pan.
  6. Bake, uncovered, at 425°F until shrimp are pink and opaque, about 8 - 10 minutes. Do not overcook.
  7. Serve warm. Cooked shrimp may be frozen for up to 1 month.
Nutritional analysis per serving:


​ 225 calories, 12.3 g fat, 16.2 g protein, 12.8 g carbohydrate, 2.3 g fibre, 963 mg sodium