Coconut Cashew Shrimp

November 9, 2021 / By Foodland

Coconut Cashew Shrimp

“This easy take on coconut shrimp makes for a delicious main or pupu, depending on your gathering. And it’s a versatile recipe — you can sub out the shrimp for chicken or even tofu if you prefer.”
- Rebekah DeCosta, Senior Chef De Cuisine
Course Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 16 ounces Shrimp (peeled and deveined, tail on)
  • 2 Eggs
  • 1 cup Panko
  • 1 cup Maika'i coconutty cashews (finely chopped)
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • Cooking spray
  • Sweet chili sauce (for serving)


  1. Preheat oven to 425F.
  2. In a small bowl, whisk eggs and set aside.
  3. Combine panko, coconutty cashews, salt and pepper on a separate plate and set aside.
  4. Pat dry raw, tail-on shrimp using a paper towel.
  5. Dip each shrimp into the egg wash and then immediately into the panko mixture.
  6. Place each shrimp on a baking rack on a baking sheet. Spray with cooking spray.
  7. Bake for 10 -12 minutes.
  8. Serve with sweet chili sauce.
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