Baked Coconut Shrimp with Mango Jalapeño Dipping Sauce


Baked Coconut Shrimp made healthy with little fat and a Mango Jalapeno Dipping Sauce made with Greek yogurt. Whether you eat it for dinner or serve it as a party starter, this dish will please all seafood lovers.

Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce

Remember the 5 pounds of shrimp that I received via my Shrimp Showdown post? Here’s another shrimp recipe I made – Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce. This is a recipe I blogged a long, long time ago, probably in my first year or two of blogging. In fact it’s been so long that I kinda forgot this recipe existed. It wasn’t until a friend helped me brainstorm shrimp ideas that I remembered it. Instead of updating the old post, I decided to repost an updated version, complete with a brand new dipping sauce that I came up with using Greek yogurt, a mango and some jalapenos. The best part is that there is very little fat in this recipe, deeming it healthy. And we like it when shrimp is healthy.

Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce

I love eating fried foods, especially fried shrimp. However, my waist and arteries don’t feel the same way. That’s why I tend to bake my food. And although these are not even close to fried, battered shrimp, they still make a very tasty…snack? Appetizer? Dinner? I guess they are more of a starter than a meal, but if you pair it with a side of noodles or a vegetable, then it can become dinner.

Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce

The trick to these baked coconut shrimp is baking them on a rack so the heat circulates underneath, very similar to baking chicken wings. Ideally you want to use a roasting rack in a pan, but a cooling rack on a cookie tray works just as well. The cooking time and amount of shrimp this recipe makes is dependent on the size of your shrimp. My shrimp were almost as big as the palm of my hand! Not only did the cooking time needed to be adjusted, that also meant they used up more of the coating. I did weigh my shrimp to make sure I used one pound rather than trying to give an exact count. You may need to use your cooking instincts to adjust for your shrimp size.

Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce

For the dipping sauce, I threw all of the ingredients into a blender while the shrimp were baking. Because the jalapeno is raw, you really notice it, so if you are sensitive to spiceiness, don’t add the seeds or membrane (where most of the heat comes from). Instead, make the sauce without it, taste, then decide on if you want more heat. If you do accidentally make it too spicy, add more yogurt.

Yields 2

Baked Coconut Shrimp with Mango Jalapeño Dipping Sauce

Although shrimp is my favorite protein, you can also substitute chicken or turkey cut into strips. Bake it for 20 minutes then check. If they aren't fully cooked, bake another 5 minutes. *Meal planning tip - Take some extra time on a day off to shell the shrimp and cut up the mango ahead of time. You can freeze unshelled shrimp, making them ready to grab at a moment's notice.

30 minPrep Time

20 minCook Time

50 minTotal Time

Save Recipe


2 egg whites
4 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded coconut
1 pound raw shrimp, peeled, deveined, and patted dry
Mango Jalapeno Dipping Sauce
1 cup chopped mango (roughly half a mango)
1/3 cup plain Greek yogurt
1 teaspoon lime juice
1 chopped jalapeno (seeds and membrane optional)
2-3 teaspoons honey


  1. Preheat oven to 400F. Line a baking sheet or pan with a wire rack and lightly spray the wire rack with cooking spray.
  2. In one bowl, combine the cornstarch, salt, and pepper. In a second bowl, add the egg whites. In a third bowl, add the coconut.
  3. Working with one shrimp at a time, dredge in cornstarch mixture, then egg whites, then coconut. Place on the wire rack.
  4. Bake for 10 minutes, flip each shrimp over, then bake another 10 minutes or until coconut is toasted. The timing may vary depending on your size of shrimp, so you may need an extra 10 minutes.
  5. While the shrimp are baking, make the dipping sauce. Add the mango, yogurt, lime juice, jalapeno, and 2 teaspoons honey into a blender and blend until smooth. Taste and add the extra honey if needed. Serve shrimp with the sauce.

Source: Adapted from
If you enjoyed this Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce, you may also like these recipes:

General Tso’s Sweet Chili Shrimp

Spicy Beer Shrimp

Asian Shrimp Tacos with Mango Salsa

Jalapeno Popper Fettuccine Alfredo

Jalapeno Popper Corn Chowder

*Disclosure: The shrimp was provided by OXO and The Shrimp Council for their Shrimp Showdown. I was not required to make any additional recipes including this one, but I wanted to make the most of my shrimp (5 pounds is a lot of shrimp!). No monetary compensation was provided. All writing and photographs are my own unless otherwise noted.

Love what you read? Receive new posts in your inbox!

Did you make my recipe?

That makes my heart happy! Please let me know by sharing a photo on my Facebook page or uploading and tagging me on Twitter or Instagram using #chocolatemoosey (Note: If your Instagram account is private, you'll need to @chocolatemoosey as the hashtag won't make your photos public)

Comment Policy

Thank you for your comments! I read every single one and respond when possible. Your comment will show up once approved. I have the right the remove any that are spam or are downright spiteful.


  1. Carla,
    This shrimp looks so pretty! I want to just gaze at it, but I’m pretty sure if I could smell it–I’d face plant. All my favorite flavors–with the hope that someday the weather will be tropical enough like this dish is.

  2. Lovely!! Gotta try that out!

  3. I am so impressed on the size of the shrimp. How could you forget this recipe? I know. I know. So many recipes, so little time. Laughing. I am jazzed that these are baked shrimps, because I can remember the first time I ever tasted coconut shrimp. Let me tell you the world was flat, but those shrimps made a HUGE impression. Unfortunately at time that I could rarely afford ordering or even think of making such a dish.

  4. LOVE coconut shrimp! I have a very similar recipe on my blog, it’s delicious!

  5. Carla, I love these! No flour or breadcrumbs, not fried, so my belly will love them, and that dipping sauce is something my whole family will love!

  6. Carla, do you think chicken will work with this recipe or do you happen to have a recipe for coconut chicken? Thank you & happy new year!

    P.s. The vanilla bean fudge was delish!

    • I haven’t tried it, but I don’t see why not! I usually bake my chicken strips around 20 minutes as well, so just keep an eye on the bake time. If they are still pink, cook them another 5-10 minutes. And glad you enjoyed the fudge :)

    • Just following up with you – I made this recipe using turkey cut into strips instead of the shrimp, and it turned out delicious! Bake your chicken for 20 minutes then check on it. Bake it another 5 minutes if they aren’t done in the middle.

  7. Looks and sounds good will defently try

Speak Your Mind