Sheet Pan Coconut Shrimp

FoodLunchDinnerShrimpCoconutOne PanFish30 Minute MealReady in 30
Written By Sophia Vincent

This Sheet Pan Coconut Shrimp is crispy on the outside, juicy on the inside, lightly sweet from toasted coconut, and finished with a drizzle of the dreamiest creamy chili-lime sauce. It feels indulgent and fun, but it’s secretly so easy and totally doable on a weeknight.

And the best part?
It all bakes on one pan.

No frying.
No splattering oil.
No standing over the stove.
No mountain of dishes.

Just toss, coat, bake, drizzle, and devour.

This is one of those meals that looks insanely impressive but is actually very low effort. The kind of thing you make when you want to feel like you really did something in the kitchen without actually doing that much.

And when you pair it with fluffy rice, creamy avocado, juicy mango, fresh cilantro, and a squeeze of lime? Yeah. It’s over. You’re not going back to boring shrimp ever again.

Why You’ll Love This Recipe

Here’s why this one deserves a permanent spot in your rotation:

  • One pan = easy cleanup

  • No deep frying = lighter and less messy

  • Ultra crispy coating thanks to coconut + panko

  • Sweet & savory flavor that feels restaurant-worthy

  • Fast – ready in about 30 minutes

  • Perfect for bowls, tacos, or salads

  • Crowd-pleaser that both kids and adults love

It’s perfect for:

  • Busy weeknights

  • Meal prep

  • Dinner parties

  • Summer dinners

  • Date nights at home

  • When you’re bored of your usual meals

  • When you want something fun but not complicated

Ingredients

For the shrimp:

For the creamy chili-lime sauce:

For serving (optional):

The Steps

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease.

  2. Prepare the coating.
    In a shallow bowl, whisk the eggs. In another bowl, mix the shredded coconut, panko, garlic powder, paprika, salt, and pepper.

  3. Coat the shrimp.
    Dip each shrimp into the egg, then dredge in the coconut-panko mixture, pressing gently so it sticks well.

  4. Arrange on the pan.
    Place coated shrimp in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispiness.

  5. Bake.
    Bake for 15–18 minutes, flipping halfway through, until shrimp are golden, crispy, and cooked through.

  6. Make the sauce.
    While the shrimp bake, whisk together mayonnaise, sweet chili sauce, lime juice, honey, and garlic powder in a small bowl. Taste and adjust as needed.

  7. Serve.
    Serve shrimp hot with the creamy chili-lime sauce drizzled on top or on the side for dipping.

How to Build the Perfect Coconut Shrimp Bowl

This is totally optional… but also highly recommended.

To recreate that gorgeous bowl from your photos:

  • Start with a base of fluffy jasmine rice

  • Add a few coconut shrimp

  • Add sliced avocado

  • Add diced mango

  • Drizzle generously with chili-lime sauce

  • Sprinkle with cilantro

  • Add a squeeze of fresh lime

  • Finish with red pepper flakes

It’s sweet, savory, creamy, fresh, crunchy, and spicy all at once. Absolute perfection.

My Best Tips for Ultra-Crispy Shrimp

These little details make all the difference:

1. Pat your shrimp dry first.
This helps the coating stick better and get crispier.

2. Use panko, not regular breadcrumbs.
Panko = crunchier texture.

3. Spray the tops lightly with oil.
This helps everything brown beautifully.

4. Don’t overcrowd the pan.
Give them space so they crisp instead of steam.

5. Flip halfway through baking.
For even golden color on both sides.

Fun Variations to Try

Once you make this once, you’ll want to remix it:

How to Store & Reheat

These are best fresh, but still great as leftovers:

To store:
Refrigerate in an airtight container for up to 2 days.

To reheat:
Reheat in the oven or air fryer to keep them crispy.
(Microwaving works but softens the coating.)

What to Serve With Coconut Shrimp

It’s amazing with:

Final Thoughts

This Sheet Pan Coconut Shrimp is one of those recipes that just feels fun. It’s crispy, golden, lightly sweet, and totally addictive in the best way.

It’s a meal you make when you’re bored of the usual chicken dinners. The kind you make when you want something that looks impressive without working that hard. The kind you make when you want your kitchen to smell like a tropical vacation.

And honestly? Once you make it, you’re going to want to put coconut shrimp on everything.

If you make this recipe let me know how much you loved it below!

Looking for more dinner recipes? Try my popular recipes below:

Yield: 4 servings
Sheet Pan Coconut Shrimp

Sheet Pan Coconut Shrimp

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This Sheet Pan Coconut Shrimp is crispy on the outside, juicy on the inside, lightly sweet from toasted coconut, and finished with a drizzle of the dreamiest creamy chili-lime sauce. It feels indulgent and fun, but it’s secretly so easy and totally doable on a weeknight. And the best part? It all bakes on one pan.

Cook modePrevent screen from turning off

Ingredients

For the Shrimp
For the Creamy Chili-Lime Sauce
For Serving

Instructions

Notes

Pat your shrimp dry first - this helps the coating stick better and get crispier.

Use panko. Not regular breadcrumbs. Panko = crunchier texture.

Spray the tops lightly with oil. This helps everything brown beautifully.

Don’t overcrowd the pan. Give them space so they crisp instead of steam.

Flip halfway through baking. For even golden color on both sides.

Nutrition Facts

Carbs

34 g

Cholesterol

287 mg

Fiber

4 g

Fat

36 g

Net carbs

30 g

Sat. Fat

12 g

Sodium

876 mg

Sugar

17 g

Protein

30 g

Calories

574
Sophia Vincent
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