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Sweet & Spicy Baked Coconut Shrimp

Prep Time:

30 minutes

Bake Time:

15 minutes

Total Time:

45 minutes


4-6 servings




  • ½ cup all-purpose flour

  • 2 teaspoons FreshJax Shichimi Togarashi seasoning

  • ½ teaspoon salt

  • ¼ teaspoon onion powder

  • 1 cup panko bread crumbs

  • 1 cup sweetened shredded coconut

  • 2 large eggs

  • 1 pound shrimp, peeled and deveined

  • Olive oil cooking spray

Tools Needed

Baking Tray

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  1. Preheat oven to 400℉. Line a baking tray with aluminum foil and generously grease with olive oil cooking spray. Set aside.

  2. In a medium bowl, combine flour, salt, togarashi seasoning, and onion powder. Mix well.

  3. In a large bowl, combine panko bread crumbs and coconut. Mix well. 

  4. Scramble eggs in a small bowl and arrange all three bowls in the following order: flour mixture, egg mixture, and coconut mixture.

  5. One at a time, toss the shrimp in the flour mixture, coating evenly. Next, dip the shrimp in the egg mixture. Lastly, add the shrimp to the coconut mixture and lightly pack the coating to adhere to all sides. Place the shrimp in a single layer onto the prepared baking tray. Generously spray the shrimp with the olive oil.

  6. Bake shrimp in the preheated oven for 15 minutes, flipping halfway through the bake time and spraying with olive oil once more. The shrimp should be golden brown and crispy.

  7. Allow the shrimp to cool on the baking tray for 5 minutes before serving warm. Enjoy!

Recipe Tags

Spicy, Seafood, FreshJax, Dinner, Appetizer

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