Baked Coconut Shrimp

We love coconut shrimp so I was very happy to see this recipe chosen for the Recipe Group this week. We prepared these exactly as written and they are absolutely perfect. They took 14 minutes on convection bake in my oven. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. I found a copy-cat recipe on-line for Outback's sauce that they serve with these - 1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. It really does taste exactly like Outback's. We will be making and enjoying these often. Thanks for sharing!

Wow, I have to say this was one of those surprise good meals! I didn't quite know what to think about baking shrimp for 15 or 20 minutes but I took them out at 16 minutes and they were absolutely perfect! The coconut was just toasted and the shrimp were not over cooked. I had 1 lb of 30 count shrimp and the measurements turned out perfect. I will definately make this again.

This was pretty good but I think if I make it again I'll pulse the coconut in the food processor to make it a little finer. Tasted great though!

This was a great recipe, and so much more healthy than frying! I did everything as stated in the recipe, except that I cut down the amount of coconut in an effort to save on sugar and calories (a little coconut goes a long way)...not to mention, I wanted to save those calories for my sauce! I mixed sugar free apricot preserves, horseradish and dijon mustard (can't remember the measurements...just did it all to taste), and it was a great combination. I think next time I may add a bit more Cayenne pepper to the cornstarch mixture, since I like things pretty hot, but other than that think the recipe is perfect as is. :) Thanks for sharing!!!

Awesome!! Just used 2 whole eggs instead of the egg whites and they came out great!! Use a Thai Chili Glaze as dip... will make again and again!!

This was AMAZING! I will make this often. The recipe is perfect as stated, i wouldn't change a thing. Make sure to turn the shrimp once halfway through cooking so both sides brown.

Well, we really enjoyed this one!! I made this for the Recipe Group this week with 21-25 count shrimp and assembled them about two hours before baking, covered and refrigerated. I baked them for 18 minutes, flipping halfway though. I served them with two dipping sauces from this site, Yummy Honey Mustard Dipping Sauce and the dipping sauce in Coconut Tilapia with Apricot Dipping Sauce. Both were very good. The only drawback was that this is very messy to make, at least for me. But, the results were worth it, so give it a try!!

YUM! A super fantastic recipe! I had medium shrimp on hand (60 80 count per pound) and used those to make this dish. Probably because there were so many more shrimp, in the end I had to use 4 egg whites and the entire 14 oz bag of shredded coconut. (My shrimp did look like little macaroons, I had so much coconut on them!) The cayenne provided a nice bite - not too spicy at all. This is going into the file under "Keeper".

Fantastic! My son chose this recipe to do a cooking demonstration in his Advanced Foods class. They turned out super tasty. So much cleaner and easier than the fried version, not to mention far more healthy. They brown up so nicely that you won't miss the oil. We sprayed the cookie sheet but also the tops of the breaded shrimps so they wouldn't stck after flipping. We found they cooked more quickly so watch them close so they don't burn. He made an orange dipping sauce that compliments them perfectly. Mix together 1/2 cup orange marmalade, 1/4 cup Dijon mustard, 1/4 cup honey, and 4 drops tobasco.

Thisis a great recipe!!!! I even made it with cubed tofu and it was awesome. Thanks so much.

Of course fried is better, but these were pretty good. One tip - place them on a parchment paper lined baking sheet. Cleanup is a snap and there is no burned coconut to deal with. My only criticism is the lack of crispiness. Next time, I will chill them after coating and perhaps spritz them with cooking spray after turning. Mine cooked 8 minutes on the first side and 6 minutes after turning. Perfectly done with out being tough or dry. You need to watch them depending on the size and freshness of the shrimp. Our shrimp are fresh and wild caught, which is the ideal. For a dipping sauce, I used apricot jam about .5 cup, with 2 -3 T Creole mustard and a tsp. of horseradish. It could have been a tad hotter but really had good flavor. We preferred that to the orange marmalade suggested. I will be making this again and will post more reviews as I figure out how to get them crispier. Oh, and please make sure that you pulse your coconut in the processor to make the pieces finer. I took other reviewers suggestions and did that. Perfect flakes that adhered well. Enjoy. Thanks girlbob.

I've made this exact recipe probably 25 times as it one of my wife's favorites. It is excellent. I have started adding a bit more spice to the dry mix. I don't bother turning mine.

Disappointing....cocoanut should be pulsed finer, it was too sweet and overtook the prawns. I have had cocoanut prawns in a high end restaurant and the cocoanut was very fine. The concept is good but it needs some tweaking.......sorry

This is so delicious!! Cooked for a total of 16 minutes.. 8 minutes on each side. For the dipping sauce: I used 1 cup of sour cream, 1 cup of Coco Lopez pina colada nonalcoholic drink mix, 1/4 crushed pineapple and 1 tablespoon of fresh lemon juice.

I just made this for dinner and all I can say is wow! This was better than anything I've had at a restaurant. We got to eat them quickly from the oven. I butterflied 31/40 count shrimp (happened to be on sale that day) and followed the recipe exactly. We served them with orange marmalade and they were fabulous. I honestly don't know if I will make shrimp any other way now.. HA! These are THAT good!

great recipe. Cooking time is too long though, 10 minutes at 400 for perfectly juicy large (30-40 count) shrimp. I used an apricot dipping sauce to go with them. 1/2 cup apricot jam, 1 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sambal olek (asian chili sauce). was a big hit!

These were delicious! I didn't do it exactly as written (I used 1/4 t cayenne and 1/4 t paprika because my mother is visiting), I also used tapioca flour rather than cornstarch, but other than that, I didn't change anything. I will definitely be making this again! (Hint: make certain to have enough "frothy" whites. The ones I made with "froth" were nicer than the later, flat white ones. Also, I will probably grind up the coconut slightly next time so not so many have burned ends.) But...SO GOOD! For my "I hate coconut" daughter, I used two slices of bread (put in an electric chopper to make crumbs) and 1/4 cup of parmesan cheese. Hers were just as good and BETTER than any premade breaded ones. Oh my! I forgot to mention I used chicken!!! Sliced in "shrimp sized pieces." (My husband has a seafood allergy.)

Made this for our annual Christmas party and they were a huge hit! If you are wondering about preparing ahead of time, I made them around 1 and didn't cook them until 6:30 and they were PERFECT (just keep in the fridge)!!!

I really liked these...like many others here, I like coconut shrimp but don't want to deep fry. I tried the recipe as written for half the batch, then for the second, I spritzed lightly with cooking spray before baking. I found this gave the coating more of a golden color and crisp texture when baked. I did turn the shrimp over 1/2 way through baking. Next time, I will definitely pulse the coconut in the food processor, as I think that would make the coating the perfect consistency. Thanks for an easy and healthier version of a favorite!

I can't begin to tell you how pleased I was to discover this recipe. I was on the hunt for a gluten-free coconut shrimp. I found this and Alton Brown's. The two are very similar, except Alton's has less cayenne and adds white pepper, and is supposed to be fried. I used Alton's spices, but baked according to this recipe's directions. It was so easy, and delicious. My husband said it was some of the best coconut shrimp he's ever had. I made the orange marmalade sauce to go with it, and it tasted great. (1/2 cup orange marmalade, 2tsp. coarse ground mustard, and 1tsp. horseradish) I served it with Avocado Mandarin Salad on this site, which complemented the shrimp nicely.

excellent. good for snack, appetizer, or dinner.

Sounds so good....I'm wondering if it's possible to do this with frozen already cooked shrimp. I have some in my freezer and would love to give it a try but I don't want to waste it if it's not doable. Thanks for any input.

A hit for dinner! Easy to prepare. Served with pina colada sauce and sides of noodles (husband doesn't like rice!) and green beans. Lovely. Mixed leftover everything together and heated in microwave for lunch -- tasty! I think I will use whole eggs next time for a bit of a different flavor. Yum factor is BIG on this one.

Delicious, easy recipe. Proud to serve to guests. I suggest spraying shrimp with cooking spray after flipping to help brown the coconut. Mixed spicy brown mustard, honey, cayenne pepper & a juiced orange as a sauce to be drizzled over cooked shirmp. Thank you for sharing this great recipe.

Easy and delicious! I followed some of the suggestions by reviewers: two whole eggs, dipping sauce using 1 cup orange marmalade, 2 Tbs horseradish, 2 Tbs dijon mustard. I used 21-25 large shrimp. Next time I would process the coconut in the food processor as the flakes are pretty big straight out of the bag and don't stick to the shrimp as well. Overall 5 stars! I love to order Coconut Shrimp but now I can make it at home and without the mess of deep fat frying.

Wanted to make something a little more elegant for Valentines day. Coconut shrimp is one of her faves, but I was very reluctant to make this version out of fear that baked would suffer in comparison to fried. My fears couldn't have been more unwarranted. These were delicious! Huge hit with everyone. Baking gave them a wonderful crunch. So much so that I can't imagine how frying them would have made them any better. Doubled the order by simply doubling everything as written. No need to mess with what works here. The cayenne does a wonderful job of taking the sweet edge off the sweetened coconut. The "Dipping Sauce for Coconut Shrimp" on this site is a must as well. The dredging process for a lazy cook like myself is a bit tedious for a double order, but I'm ready to line up and do it again.

Wish I added a little more coconut & didn't burn as many, but were a big hit, especially with the marmalade!

Absolutely amazing! I have gone ahead and used the entire egg (not just egg whites) a few times and it worked just fine. Just hate having that extra yoke waiting to be used and then forgotten! Also, I found that I ended up using more coconut that it states, perhaps that is just because I like it to be "well coated." Serving it with orange marmalade may sound strange, but really does compliment it well. To make it easy, I use a sil pat instead of just coating a baking sheet, makes clean up that much easier. Have made this recipe over and over. LOVE LOVE LOVE it - and so do my in-laws now :)

These were very good ! Only change I made was using 2 eggs. Served with orange marmalade, horseradish and mustard as a dipping sauce. Thanks for sharing !!!

Delicious! I moved the oven rack up a notch for the last few minutes just to get a good browning on the coconut. We had some fresh grated coconut left over from a curry we made, so we used the fresh coconut (naturally sweetened). That's the only alteration and it was to use what we already had in the fridge. Thank you, we will make this one over and over!

GREAT TASTING, NO FAT. SERVED W/A PINEAPPLE SAUCE...MMMM. FAMILY LOVED THEM.

I'm in the process of making this now and it even LOOKS amazing. I was a little hesitant making this, being a vegetarian i couldn't try it. But my dad is definitely a fan! By the way, LOVE Allison's dipping sauce.

My husband asked me to make these a regular rotation in our household. And let me tell you, he NEVER does that! This is so much cheaper than his expensive, sit-down restaurant habit that he has and he and I both swear they're just as good. I will admit to forgetting to grease my pan, so when I took them out to flip, they stuck. So, being in a hurry and feeling lazy, I didn't flip them. They still turned out really well. I will be making these again. Thank you for pleasing my very picky husband and helping our checkbook in the process!

Incredible! I try to eat healthy but I am a sucker for Red Lobster's Parrot Bay Coconut Shrimp with their Pina Colada sauce. Thank you so much for this healthier version! I didnt change a thing when I made them and they were delicious and super easy. I did happen to have a bottle of Pampered Chef's Spicy Pineapple Rum Sauce that worked great as dipping sauce--a little bit spicier than the PC sauce, but another perfect match. This is a MUST TRY recipe!!

Just finished eating this awesome shrimp! It was easy to make, I followed the directions to a "T" and they turned out great! Made a dipping sauce another reviewer recommended, one cup orange marmalade, 2 tbsp. horseradish, 2 tbsp. dijon mustard. Hubby and son were blown away! I will make this again and again!

Very good. The shrimp I used were jumbo, 15 count in 1 lb. I added a dash of ginger to the cornstarch mixture. I pulsed the coconut in the food processor. I didn't need a full 2 cups. I also only needed 1 egg. I didn't have any trouble with the coconut falling off. I put the shrimp in the fridge for 30 minutes or so before baking. They turned out great, and I would make these as an appetizer. I used the 'Sesame Dipping Sauce' from this website. It was tasty. We also tried the 'orange marmalade, ranch dressing, hot sauce' recipe someone wrote about in their review. It was ok, but we liked the other sauce better.

Excellent! My mom loves the coconut shrimp at a popular restaurant so I made these for her and she is still raving about them. They reheat well too!

EXCELLENT! They were crunchy and delicious. We followed the recipie and it was awesome, my favorite shrimp recipie now!

Wow, Wow is this the most wonderful Shrimp I have ever eaten. I have made it twice in the last week. The first time, the coconut I had on hand was flakier, maybe natural, and already somewhat toasted. It tasted great, but didn't stick real well. The second time, I used shredded coconut, and it stuck better. The sauce I made for my hubby who likes stuff hot was the orange marmalade (about 1/3 cup), Tablespoon or so of horseradish sauce, and tsp of stone ground seed style mustard. I don't like too much hot, so used the marmalade, seed style mustard, and honey dijon mustard, yum, yum, will make this over and over. And I don't think I will Ever Fry shrimp again! Thanks so much for this one!

This recipe was so easy, but SO SO delicious! I will definitely be making it again in the near future. My roommate couldn't stop raving about it! I was short on eggs so I used 2 whole eggs instead of the 3 egg whites. Maybe not as pretty, but certainly still delicious!

This was delicious! I love coconut shrimp but hate the fact that they are deep fried. This has all the flavor without the fat. The cayenne pepper is key - it gives it the perfect, unexpected kick. I didn't flip them during the baking process, and they still turned out perfectly.

I love that these are baked, not too terribly sweet, and have a nice spicy kick to them. I almost rated this a 4 because they were not as good as fried, but for baked they are definitely a 5. We didn't even use a dipping sauce and the teenagers devoured them. Using 2 eggs worked just fine, though I think I will try only the whites next time. And the corn starch and coconut amounts were perfect for 1 lb of shrimp - not too little, not too much.

Tasted like a big chewy ball of corn starch. I will never make these again.

Wonderful! Don't try to overcoat with coconut like me, or it's a little overwhelming. A little time consuiming to dip all 16oz pkg, but worth it. Yummy! However, I shouuld have known they wouldn't be good leftover in the micro! :(

I'm obsessed with this recipe! It's so much healthier than frying, but does not forfeit taste. I did add some Old bay seasoning in place of the cayenne and some panko bread crumbs, but the baked coconut makes them perfectly crunchy. I will definitely be using this recipe often. So quick and easy!

Wow - this was really fantastic. I was looking for a recipe to make fried coconut shrimp, but decided to give this a try. Now, I will always use this recipe. The shrimp came out so crunchy. Love it.

I made these for Sunday dinner and they were delicious. The receipe is easy to follow (one of my requirements). I would recommend boiling the potatoes first, until they are slighly tender. Great Receipe!

I've made these several times and we always enjoy them! The first time I made them, I didn't have anything to dip them in, so I mixed equal portions of ketchup and 'apricot-pineapple perserves' and it was a huge hit. These shrimp are so yummy--even my husand loves them and he'd not eaten much shrimp before. I like the bit of cayenne pepper to give them just the right amount of zip!

They came out pretty good, but the coconut didn't really stick as well as I thought it would. I did use the orange marmalade dipping sauce from one of the reviewers and everyone raved about it!

These were so yummy! I like the idea of baking them, much healthier and I just don't have patience to fry things. I would take it out half way through and turn them over next time to get the other side crispier. I didn't have any cornstarch on hand so I actually used whole wheat flour and that worked just fine. I think 10 minutes is enough time, I think I cooked it for 12 minutes or something like that. Great recipe thanks!

Delicious!!! It did take quite a bit longer to prep than stated but it was so good! Many compliments!

We thought they were good, i added garlic powder to the mixture. Next time will use the food processor to make it finer.

Can I give it more than 5 stars??? I can sum up this recipe in 3 words: These Are AWESOME. They flew off the plate right after I served them. I used the whole eggs instead of egg whites. definetly will make again and again.

Excellent recipe and easy to follow. This is such a healthy alternative to fried coconut shrimp and so tasty. We loved it! I was out of cornstarch and substituted 1/3 cup of flour and instead of cayenne pepper, used regular pepper, but only 1/4 tsp and then a few dashes of paprika. YUMMY!!!!

Excellent! I first dipped the shrimp in an egg-water mixture, then a flour and breadcrumb mixture, back in the egg, then in the coconut. I will chop the coconut finer next time to help it stick better.

It was pretty good but luckily I had a hunch this would be too sweet and subbed half unsweetened coconut flakes, otherwise I think this would be too sweet. Still, very yummy and served with Thai Chili sauce.

Great tasting shrimp without the fuss and the mess of cooking oil. Typically I refuse to give up taste for healthy when considering a recipe. With this recipe you don't have to- its one of our favorites.

Really GOOD!! Will certainly make again-next time for company!

I bought some shrimp as an afterthought when I was buying veal for osso bucco for my husband's birthday dinner yesterday. Dídn't know what I was going to do with them. When I got home and opened my email, this recipe was waiting for me and voila, I knew what I was doing with the shrimp. They tasted GREAT! I put the leftovers on a salad for my husband's lunch today and he said they were great cold too. HIGHLY RECOMMEND!!!!!!

Very easy to make and good. I mixed some orange marmalade with soy sauce and a little rice wine vinegar for a light dipping sauce.

I made this tonight, very good. Was glad to find a recipe that was not fried. Served with a homemade pina colada type sauce and a sweet chili sauce (for variety). Everyone loved it-thanks!!!

Pretty good, but I improved it with a few tweaks. I used jumbo shrimp, did NOT pat them dry before dipping in cornstarch, and two whole eggs beaten until frothy, ONE cup sweetened coconut mixed with 1/2 cup breadcrumbs, 1/2 tsp salt, only 1/4 tsp cayenne, then of course needed to bake 25 minutes due to the large size. I did not flip them, and they turned out absolutely picture perfect. This is a good starter recipe, but with some adjusting is a great recipe.

These were SO good, and pair amazingly well with an orange marmelade/horseradish dipping sauce.

used jumbo shrimp and baked 10 min on each side. turned the oven off and left the baking sheet in the oven for another 5 min. they came out perfect! will definitely make this again.

Very good only problem is that the coconut sticks to the pan.

The 'crunch factor' was okay. Coating all the shrimp took time, but any good recipe requires a little work. Putting on the parchment paper was a good idea.

This was AWESOME!!! I didnt have shrimp so I used chicken tenderloins and followed the directions as written and it was perfect. I even loved the chicken better than the coconut shrimp at restaurants!! Will make again and again - THanks so MUCH!!!

So yummy... not really crunchy like it says in the description, but I got great reviews from everyone who ate them. I used 16-20 ct shrimp, which I think helped to decrease the dryness in the shrimp that some people had a problem with.

This is a wonderful recipe. Even though I like coconut,I've never been a fan of coconut shrimp.This changed my mind.My husband loved it too. It turned out perfectly and since we are able to catch our own shrimp,I will be using this recipe a lot.

Excellent, easy recipe.

Especially good with the unsweetened coconut. Great flavor and color, and baking makes it so easy to prepare. Egg whites keep it light, we omit the egg yolks whenever we can because shrimp has enough cholesterol...no need for more! I used apricot jam mixed with honey mustard for the sauce. A great recipe, enjoyed by everyone, Thanks

so good! everyone loved it! Followed recipe exactly and then made the 1 cup orange marmalade, 2 tables horseradish, 2 tablespoon dijon mustard for dipping sauce!!! delish!

Excellent i made it before a big steak dinner. My husband (who isn't a big coconut fan) really enjoyed this. I only had precooked shrimp from the grocery and it worked well ( might use less flour because you could see it) oh i had no corn starch...but none the less super easy and on our Adkins diet (level 2)

this is 4 stars with the orange marmalade dipping sauce. on its own i would only give it 2 stars. i will say that i used frozen shrimp, not fresh, so maybe that will make the difference. in any case, the sauce is what makes this. i utilized marmalade and stone ground mustard for the sauce. the shrimp i followed the recipe exactly.

My family in Florida has been making coconut shrimp for years, but it's always fried, so I avoid it. This year I decided to try a healthier, baked version on them at Christmas and WOW-what a hit! Made entertaining really simple by making these in advance and putting them in on cookie sheets in the refrigerator ready to go. Doubled the recipe and they were devoured with every new baked batch. Made recipe as is, with a little less salt and sprayed the top as well with cooking spray before baking to help them crisp up. Flipped half-way at 8 minutes on 400 and they were perfect! No grease and loved that they are gluten free! Served with the "Outback-copycat" sauce recommended by one reader (doubled this)--was fantastic! 1/2 c. orange marmalade 2 teaspoons stone ground mustard 1 teaspoon horseradish (fresh, not horseradish sauce) dash salt

I used the coconut milk in place of the beer and this turned out really awesome! I wished I would have taken a few pics to show how good they looked but they were flying off the plate as fast as they landed. I used orange marmalade for the sauce, next time I'll have to try sauce mixture that alot of people have been posting. Thanks for sharing!

Cuckoo for Coconut Shrimp! Love the healthy alternative of it being baked and not fried like it's traditionally prepared. I added more cayenne pepper only cuz the hubby and I love spice. Delish and super easy to make.

This dish was easy and tasted great. I used 2 eggs instead of whites - could have gotten by with only one egg. Got the shrimp ready and put on baking sheet in fridge. Then baked when we were ready. Used an Apricot preserves dipping sauce as recommended by others.

This is absolutely fantastic! The only problem that I have with it is that it is so good that I have difficulty not being a pig about it! I want to eat WAY more than I ought! Excellent.

These were very very good - would have loved for the topping to stay on a little better, I sprayed my pan well, but they still stuck a bit. Don't be afraid of the amount of cayenne pepper, it is very subtle. Used 30 count shrimp - will use larger ones next time just for faster prep. - loved the suggestion of the dip: 1/2 cup orange marmalade, 2-3 tsp. dijon mustard with horseradish, and a dash of salt!

Very good, messy to make; try different dipping sauce.

Will not be making again. Too sweet and shrimps were overcooked following recipe

Good but not worth the preparation.

Made as recipe stated. They were very bland Definatly missing sometihng

This is a great healthy recipe for Coconut Shrimp. The whole family loves it. The cayenne gives it just the right bite.

Wow! This was sooo good! My fiance wasn't sure that he was going to like it since it was baked and not fried, but he loved it too! I didn't change this recipe one bit and it was perfect.

Relatively easy to make, will do nicely as an appetizer at a dinner party. I used unsweetened shredded coconut (very fine), and 2 whole eggs rather than the egg whites. Will make again, with the apricot dipping sauce mentioned in several reviews. Thanks!

Outrageously good. 7 minutes in the oven, flip'm over, 7 more minutes and perfect. We didn't even bother with dipping sauce they were so flavorful. But next time I'm going to try the "coconut in the food processor" suggestion, as the texture was a little... off.

I was very excited to try this. Unfortunately, it was not a hit in my house. Too much work for the outcome. Tasted OK after following the recipe, not great though, and not a "keeper". If you want coconut shrimp, splurge on the deep fried method, not baking.

Good but I think I'll use more cayenne next time, don't forget to grease the pan!

We love this recipe. I add a few Panko breadcrumbs and granulated garlic to the coating. I didn't pulse the coconut and it coated just fine. I lined the baking sheet with parchment paper and baked with no cooking spray. I turned them after 8 minutes and they were perfect in 7 more minutes. It was so easy, I'll definitely make this for guests soon.

I never had coconut shrimp before and enjoyed this recipe very much

these did not get that crunchy at all for us and i cooked even longer then suggested. made a huge mess though!

I put mine on a foil lined pan...either use non stick foil or grease it...they all stuck & could not turn them over...also 20 mins. is too long, they were dry, in saying that I will make them again as I LOVE my shrimp but it will be with these changes.....

GREAT recipe!! I thought these were fabulous! The only change I made was to use curry powder (about 1 1/2 tsps.) instead of cayenne. Just because I like curry. :-) I was in a bit of a hurry, so I used some pre-made "Sweet Chili Sauce" from my local market. It was really great! I also sprayed the prepared shrimp with cooking spray prior to baking, just to be sure they'd be crunchy. Thanks for this recipe! I'll use it OFTEN!

Made it just as described, served with orange marmalade and it was very good. Popular at a potluck and I was asked for the recipe. I would recommend baking them on aluminum foil or parchment paper as the cookie sheet was a mess after; I also broiled them at the very end so the coconut browned as I found it was still white after 20 minutes in a 400 degree oven. For 37 jumbo/large shrimp, I had at least 1/2 cup of coconut left over.

This was good, but my first time ever having coconut shrimp, so I wasn't sure what to expect... it was a little too sweet for me, but the flavor was good. Most of my kids really liked them. I was surprised at how well the coconut adhered to the shrimp - I thought for sure when I flipped them in the oven, they'd get all messed up, but they didn't and held together perfectly. I did one batch on my stone and the other on a cookie sheet and the stoneware batch browned up better, but in the end both batches were nice and crunchy. Since the coconut stuck so well even in the assembly process, I ended up needing about twice the amount of coconut that the recipe called for (also probably why it was too sweet). With all that coconut, it would have served more than 4. I doubled the recipe, but wish I hadn't for it took forever to prepare and now I have tons left over that I am not sure how to reheat.

Great recipe for baked version! Think next time i might add just a little more cayenne powder. Want to try making Red Lobster's pina coloda dipping suace one of these days. We whipped together an impromptu sauce with light sour cream, peach preserves and a dash of curry powder. Yum!

i love love love shrimp, especially coconut shrimp, and to find a recipe that was baked not fried was awesome. i left out the salt and once tried it with unsweetened coconut, but decided sweetened was definitely the way to go. i found it helpful to not add all the coconut mixture to the bowl at the same time, so that i don't end up trying to dredge shrimp in a goopy sticky mass.