Crispy Coconut Shrimp Bake
Thai-inspired baked shrimp in a coconut-curry sauce with crispy edges. Ready in 20 minutes—no steaming pockets required, just a sheet pan and pure umami.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
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Ingredients
- ¾ lb large shrimp, peeled and deveined
- ¾ cup unsweetened coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 whole lime (juiced)
- 1 medium green bell pepper, chopped
- 2 whole scallions, chopped
- ¼ cup coconut flakes (unsweetened), divided
Instructions
- 1
Preheat oven to 425°F. Pat shrimp dry with paper towels.
- 2
Whisk coconut milk, curry paste, fish sauce, and lime juice in a bowl until smooth.
- 3
Spread shrimp on a sheet pan. Pour sauce over and toss gently to coat evenly.
- 4
Scatter bell pepper and half the coconut flakes over the shrimp.
- 5
Bake 10–12 minutes until shrimp curl and edges are golden and crispy.
- 6
Garnish with scallions and remaining coconut flakes. Serve immediately.
Tools you’ll need
- sheet pan
- medium bowl
- whisk
- paper towels
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