Baked Coconut Shrimp

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
The cornflake-coconut coating gives this dish a crunchy texture the whole family will love. For a sweet complement, serve the shrimp with mango chutney or apricot preserves. If you can’t find cornflake crumbs, you can make your own by placing regular cornflakes in a zip-close plastic bag and finely crushing them with a rolling pin. Spray the knife with nonstick spray to keep the coconut from sticking as you chop.


Fat free skim milk

¼ cup(s)

All-purpose flour

3 Tbsp

Uncooked shrimp

24 medium, peeled and deveined, tails left on

Sweetened coconut flakes

½ cup(s), chopped

Cornflake crumbs

¼ cup(s)


  1. Preheat the oven to 450°F. Spray a 10 x 15-inch jelly-roll pan with nonstick spray.
  2. Whisk together the milk and flour in a large bowl. Add the shrimp; toss to coat.
  3. Place the coconut and cornflake crumbs in a large zip-close plastic bag. Add the shrimp, a few pieces at a time, and shake to coat. Place the shrimp in the jelly-roll pan in one layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, about 5 minutes on each side.
  4. Serving size: 3 shrimp