This post may contain affiliate links, please see our privacy policy for details.

Switching up the average weeknight meal with Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce. This coconut “popcorn” shrimp is breaded in sweet coconut, sesame seeds, oven-baked, then dipped in a spicy, tangy Thai chili lime sauce made with sweet, juicy pineapple chunks. Add fresh limes and Thai basil for a finishing touch. This is what I call at-home takeout. And yes, these popcorn shrimp bites are even healthier than ordering out…because they’re baked, not fried…plus so much tastier. Serve with veggies, steamed rice, or oven-baked french fries for an easy family dinner that’s different, sweet, spicy, and full-of-flavor.

overhead photo of Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Tuesday night coconut shrimp anyone? I’m feeling like we could use a fun, low key style recipe to livin’ up the week. Enter this coconut shrimp. We might not be relaxing on an Island, but we can pretend and at least have a fun dinner…right?

I’ve been wanting to post a good coconut shrimp recipe for a while now. Ever since our last family vacation to the Caribbean a few years back. I wanted to recreate the coconut shrimp we had almost every night. It was deep-fried, extra-crisp, and served with an array of different sauces and dips.

And you guys? It was delicious. So delicious that honestly some nights it just turned into dinner.

It’s been a couple of years since that family trip. I’d forgotten how good a simple coconut fried shrimp is. That is until I made this coconut popcorn chicken in the spring. I was then reminded of just how good the flavor of coconut can be when used in a savory way. After posting the popcorn chicken, so many of you requested a recipe for coconut shrimp. But yet, I still hesitated.

overhead photo of Oven Fried Coconut Shrimp on baking sheet

Why? Simply because I didn’t want to fry all that shrimp in hot oil. Just too much of a pain, you know? But then I got to thinking. I’ve certainly baked shrimp before, and I’ve certainly made many “oven fried” chicken recipes, so why couldn’t I do the same with shrimp? I wasn’t sure how it would turn out, but I figured it was worth trying.

The verdict? It works! And it’s easy, so easy, and it tastes delicious. Think about your favorite crispy fried coconut shrimp, but ditch all the oil. It’s not exactly the same because you don’t have that deep-fried flavor, but personally…I actually like this better. Instead of an oily taste, you can actually taste the sweet coconut and those sesame seeds add a little nutty Thai flare too.

Beyond good.

overhead photo of Thai Pineapple Chili Sauce

So here’s how to make oven fried coconut shrimp.

As with all of my oven fried recipes, this one is pretty easy too. I will say that breading each little shrimp does take a minute. But it’s much, much easier, cleaner, and healthier than frying.

The coconut breading is a mix of sweet shredded coconut, Panko breadcrumbs, and sesame seeds. The shredded coconut is the KEY flavor here. As the shrimp bake in the oven, the coconut becomes “fried” turning extra sweet, nutty, and crisp. What’s amazing is that since we’re not frying, you don’t get any of that oily flavor, just coconut flavor.

Once the shrimp are all breaded, bake until the shrimp are crispy all over.

side angled close up photo of Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Three tips for getting perfectly crisp shrimp.

The first tip, pulse the coconut in the food processor to really break the shreds down into a fine crumb. If you don’t have a food processor, try to find this brand of shredded coconut, which comes very finely shredded. This step is not a must, but I do find that the shrimp cooks up nicer with finely shredded coconut than it does with the shredded coconut that’s more common in store-bought brands.

Second tip, do not overcrowd your baking sheet. If you have too many shrimp on one pan, the shrimp with steam instead of crisp. We want crispy coconut shrimp, so make sure to leave room for the shrimp to really crisp up in the oven.

Tip three? Use olive oil to help the breading crisp up nicely. This is also key. You can use an olive oil mister or just drizzle the shrimp with oil. Both work, but don’t skip this step.

overhead photo of Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Now, on to that pineapple chili sauce?

As you would expect…it’s my favorite part. You guys know how much I love a sweet and spicy sauce, but add pineapple to the mix?

My absolute favorite.

I made things easy and used this sauce as my base. To the sauce, I added a couple tablespoons of ketchup, garlic, and plenty of fresh lime juice and zest. I then stirred in fresh, finely chopped pineapple. It takes seconds to put together and is truly what I call, an addicting sauce.

Think sweet, tangy, and just a touch spicy with small chunks of pineapple throughout.

It is SO GOOD!

And finally…put the shrimp with the sweet sauce and serve um up…YUM. Think crispy, coconutty, and very addicting. The sauce is spicy, yet sweet and tangy, with pineapple chunks. The most delicious flavors.

The shrimp only takes minutes to cook up, so it makes for a fast dinner any night of the week. You could also make this as a fun weekend appetizer.

During the week, I will serve the crispy shrimp over steamed coconut rice or noodles, or serve with oven baked fries. I also like to add lime and plenty of fresh Thai basil from the garden. Then just add a summer salad to round out the meal. But on the weekends…I like to serve this as an appetizer along with a favorite tropical drink.

You can’t go wrong either way, delicious. Have fun with this one and enjoy!

close up photo of Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Looking for other easy shrimp recipes? Here are a few ideas: 

20 Minute Honey Garlic Butter Shrimp

Better Than Takeout Garlic Butter Shrimp Pad Thai

Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Lastly, if you make this oven fried coconut shrimp with Thai pineapple chili sauce be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 557 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Pineapple Chili Sauce


  • 1. In a bowl, whisk together the eggs. Add the shrimp and toss well to coat.
    2. Preheat the oven to 425 degrees F. Rub 2 baking sheets with oil.
    3. To a medium-sized bowl, add the coconut, Panko, flour, sesame seeds, paprika, and a pinch each of salt and pepper. Stir to combine.
    4. Remove each shrimp from the egg, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the shrimp have been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the shrimp with olive oil. Transfer to the oven and bake for 8-12 minutes, until the shrimp is cooked and the breading crisp.
    5. Meanwhile, make the chili sauce by combining all the ingredients in a bowl.
    6. Serve the shrimp topped with Thai basil, limes, and the pineapple chili sauce for dipping. Add creamy honey mustard or aioli for a little double-dip action. Enjoy!
View Recipe Comments

overhead horizontal photo of Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    We had an impromptu jimmy buffet tribute party for about 40 people. These were an absolute hit. The number of people asking how I made them and what was in the sauce was countless. Such a crowd pleaser – definitely adding to my permanent summer (and margaritaville) hosting menu.

  2. 4 stars
    Hello Tieghan,
    I loved the recipe and my wife especially loved it (which is the biggest win)! I love almost all the recipes you have on here and it largely defines my cooking nowadays! I have one question about this one: I noticed that the amount of breading that you are able to get onto your shrimp is a lot more than the amount I seem able to get on mine. Would it help to maybe blend the mixture some so it is more fine? I just found I could get less on and that the breading seemed to stick better to my fingers or itself (once some of the egged shrimp passed through). I would love your aid in diagnosing the problem. Thanks!

    1. Hey Lawson,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! Sure, you could totally use a food processor to make the mixture more fine! 🍓🫐🍉

  3. Looks good.. do you use cooked or uncooked shrimp? Also would tinned pineapple be ok in the sauce?

    1. Hi there,
      You are going to want to use uncooked shrimp for this recipe. Canned pineapple will be just fine for you to use! Please let me know if you have any other questions! xT

      1. Thank you! I am doing these for a family dinner with a bunch of other starters… just trying to juggle my time – how far in advance could you crumb the shrimp? Would it be ok to do then a few hours ahead and store in the fridge, or would the crumbs so soggy?

        1. I think they would get soggy:) I would just have everything prepped and ready to go for assembling!

    1. Hey Annie,
      Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx

    1. Hi Jill,
      Totally, that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hi Lynne,
      Buttermilk would work well for you in place of the egg. Please let me know if you have any other questions, I hope this recipe turns out amazing for you! xx