Baked Spicy Coconut Shrimp

Anytime I am bored with the weeknight simple dinner of rice and dal(lentils), I reach out for that shrimp in my freezer!  Just do a  quick marinade with red chili, turmeric,salt and coconut oil and then shallow fry them in a pan.  Now that certainly makes my normally ‘oh so fussy’, ultra slow and picky eater of a daughter finish her meal in a jiffy!  My son loves it too of course and so do my husband and I.  This past week we had a lot of the Onam sadya leftovers from last weekend – I for one was really glad that I did not need to cook this week at all. All I needed to do was to cook rice and then pull randomly any two of the sadya dishes out of the refrigerator! Seeing how I was in a good and relaxed mood every weeknight when he got home, hubby commented ‘Maybe you should do this every weekend!’. ‘yeah, maybe I said’ vaguely…but I knew I didn’t want to spend 4-5 hours at a stretch every weekend cooking as much as I love cooking.!

So anyways on the 5th night of the Onam leftover specials was when I decided to pull some shrimp out of the freezer too to help make things interesting for all of us since my ‘ever so compliant’ family had gotten to look a little blasé with the ‘repeat’ Onam telecasts! 🙂 And I thought of baking them this time and making it extra spicy and then as an afterthought, thought … ‘Why not coat with coconut?’  Gave some thought (too much thinking hey?…had too much time on my hand after all! 🙂 ) as to how I could accomplish both goals – keep it spicy as well as add the coconut…and finally decided that it was best to half-bake the spicy shrimp first and then do the coating layer so it would still be spicy inside and sweet and ‘coconutty’ on the outside.  I also made a quick sweet and spicy dip to go with it. Happy to report that this did work and very splendidly too since they were half-gone before I could place dinner on the table. 🙂

Also bringing these fiesty shrimp to the weekly Fiesta Friday hosted by the lovely and extremely talented Angie of The Novice Gardener.

Baked Spicy Coconut Shrimp

  • Time: about 30 minutes
  • Difficulty: easy
  • Print
 This recipe makes about 4-6 appetizer/sides


  • 1 lb of shrimp, deshelled and deveined and cleaned leaving tails intact (about 25-30 medium size)

For the Marinade 

  • 1 tbsp of coconut oil
  • 1 tsp red chill pow (add more for extra spicy)
  • 1/2 tsp turmeric pow
  • 3/4 tsp salt
  • 2 tsp sriracha (or any hot sauce)
  • 1 small egg, beaten
  • 1/2 cup freshly grated coconut or fresh frozen grated coconut (or shredded coconut)

For the sweet and spicy dip:

  • 1/2 cup mayonnaisse
  • 1 tsp sriracha
  • 1 tbsp honey


Preheat oven to 450 degrees F.

Take the cleaned shrimp on a plate and pat dry using paper towels.

Mix all the marinade ingredients together in a  bowl.

Add the shrimp to it and mix well to coat the shrimp well with the marinade.

Line a tray with Al foil and place the shrimp on it and place in the oven for 2 minutes.

Meanwhile take a small bowl and add the egg and beat it well. Then take the half baked shrimp one by one and dip in the egg first and then coat with the coconut on  top and place back on the tray. Repeat for all the shrimp.

Place the tray back in the oven and bake for another 5-6 minutes until the shrimp is cooked and the coconut on top turns slightly golden. Take the tray out and flip the shrimp to get crispy on the other side too and bake for another 1 minute or so.

Alternately, you can pan fry /shallow fry the shrimp in a frying pan too.!

For the dip, mix all the dip ingredients above in a  small bowl and serve with the shrimp! Yum! 🙂


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  1. Pingback: Rainbow Pizza with Kale Parmesan Crust | Fiesta Friday #33 | The Novice Gardener

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