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Under 30 Minutes

Under 30 Minutes

Coconut-Crusted Shrimp

In this dish, Dijon mustard does more than add big flavor to the shrimp: It also helps the breadcrumbs adhere. You can use the same technique when baking chicken, fish, or even a rack of lamb.

  • prep: 20 mins
    total time: 30 mins
  • servings: 4
Photography: Johnny Miller




  • 3 tablespoons vegetable oil
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 1/2 cup sweetened shredded coconut, roughly chopped
  • 1/2 cup Dijon mustard
  • 1/2 teaspoon curry powder
  • 2 large egg whites
  • 1 pound large shrimp, peeled and deveined, tails left on
  • 1 lime, cut into wedges

Cook's Note

These flaky breadcrumbs make the crunchiest coating. Find them in the Asian-foods aisle.


  1. Step 1

    Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.

  2. Step 2

    In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.

  3. Step 3

    Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.

Everyday Food, March 2013



Reviews (5)

  • lookp002 28 Jun, 2013

    These are excellent. Better (and healthier) that the fried version of coconut shrimp we commonly see here in Hawaii. Don't reduce the portions of the ingredients. You'll want the layers-of-flavors. I served with Thai Sweet Chili Sauce for dipping.

  • Gia2 14 Jun, 2013

    I liked this recipe a lot but I did use less Dijon mustard because I did not want that flavor to be dominating the dish and to satisfy my family's tastes. I used only about two tablespoons of mustard which added just a touch of flavor and did not overwhelm the dish. I really liked the idea of precooking the breadcrumbs and that I did not have to fry the shrimp. Everyone liked this dish and I would make it again.

  • sjz21 8 Jun, 2013

    Made this with tilapia fillets and it worked really well, just took a little longer to cook. If you want more coconut, then increase the ratio of panko to coconut. If you want less mustard, then don't leave quite so much on when you dip in the panko. I think it's just fine as is and will not be altering the recipe.

  • ljwaldron 18 May, 2013

    Well, I like them. You can add more coconut if you like, but between the toasted panko & coconut, I thought they had more than enough flavor. I barely tasted mustard. Served with steamed spinach. Yum.

  • jasminelael 14 May, 2013

    These are terrible. I'm pretty upset that I wasted a pound of shrimp on them. They don't taste like coconut at all; they taste like mustard. The recipe calls for a tiny amount of coconut... they're COCONUT shrimp! If you like coconut shrimp, don't make these.