Enjoy a playful twist on a classic with these Baked Coconut Shrimp Meatballs, inspired by the familiar flavors of coconut shrimp and elevated with bold Thai influences. Combine tender shrimp, crispy coconut, red curry paste, and fragrant Thai basil to create golden, oven-baked bites that balance sweet, savory, and gently spicy notes. Serve them as a standout appetizer or a fresh, flavorful main over rice or greens for a dish that feels both comforting and exciting.
Recipe at a glance
- Recipe: Baked Coconut Shrimp Meatballs
- Serving: 4
- Total Time: 45 minutes
- Difficulty: Easy
- Key Ingredients: Raw Shrimp, Red Curry Paste, Shredded Coconut
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Ingredients
Find below the list of ingredients I used to make my Baked Coconut Shrimp Meatballs recipe.
- Uncooked Shrimp
- Unsweetened Shredded Coconut
- Breadcrumbs
- Large Egg
- Grated Ginger
- Red Curry Paste
- Lime Zest
- Fresh Thai Basil
- Salt
See recipe card for quantities.
Ingredient Substitutions
- Uncooked Shrimp: Substitute with finely chopped white fish (like cod or haddock), scallops, or a plant-based seafood alternative.
- Unsweetened Shredded Coconut: Swap with panko breadcrumbs for a non-coconut crunch, or use crushed rice crackers for a gluten-free option.
- Breadcrumbs: Replace with panko, crushed crackers, oat flour, or gluten-free breadcrumbs.
- Large Egg: Substitute with a flax egg (1 tablespoon ground flaxseed + 2½ tablespoon water) or chia egg for a binder.
- Grated Ginger: Use ½ teaspoon ground ginger or ginger paste if fresh isn’t available.
- Red Curry Paste: Replace with green or yellow curry paste, or use a blend of curry powder and chili paste for similar heat.
- Lime Zest: Substitute with lemon zest or a splash of rice vinegar for brightness.
- Fresh Thai Basil: Swap with regular basil, cilantro, or mint for a fresh herb note.
- Salt: Use kosher salt, sea salt, or reduce if your curry paste and breadcrumbs are already salty.
How to make Coconut Shrimp Meatballs
- Make sure that your shrimp are peeled, deveined, and fully thawed. Pat them dry to remove any excess moisture. You should have 1LB of prepared shrimp. This is important to ensure the right consistency of the meatball.
- Transfer the prepared shrimp to the bowl of your food processor. Pulse until the shrimp is ground finely, but not pureed.
Note: When you are ready to shape the meatballs, preheat the oven to 375F. Line a baking tray with parchment paper and set aside.
3. Place the ground shrimp in a large mixing bowl. Add to it, the curry paste, egg, ginger, breadcrumbs, coconut, lime zest, Thai basil, and salt.
4. Stir the ingredients until mixture is uniform. Divide into 16 morsels.
5. Shape each morsel into a meatball and roll it around in shredded coconut before placing it on the baking tray.
6. Bake the shrimp balls in the preheated 375F oven for 15 minutes or until the internal temperature reaches 145F.
Storage
Store the baked Coconut Shrimp Meatballs by allowing them to cool completely before transferring them to an airtight container. Refrigerate the meatballs for up to 3 days to maintain their texture and fresh, citrusy flavor. Freeze them in a single layer on a baking sheet until solid, then move them to a freezer-safe container for up to 2 months. Reheat in a 350°F (175°C) oven or air fryer until warmed through and lightly crisp on the outside.
You may also like
If you loved these Baked Coconut Shrimp Meatballs, explore a few more recipes that lean into bold, global flavors and cozy comfort. Try my Turkey Meatballs in Coconut Curry Sauce or the classic Coconut Curry Meatballs for another rich, aromatic dinner option, or switch things up with the Thai-Inspired Chicken Meatball Soup for a lighter, brothy take on the same flavor profile. Add a seafood-forward favorite like Shrimp Mushroom Pasta for a creamy weeknight meal, and round things out with the refreshing Swedish Shrimp Salad for a bright, chilled option that’s perfect for lunches or easy entertaining.
Recipe
Baked Coconut Shrimp Meatballs
Equipment
- Food Processor
Ingredients
- 16 oz Raw Shrimp thawed, peel and deveined
- 1 cup Unsweetened Shredded Coconut divided
- ⅓ cup Breadcrumbs or panko
- 1 large Egg
- 1 tablespoon Grated Ginger
- 1 tablespoon Red Curry Paste
- 2 tablespoon Fresh Thai Basil finely chopped
- ½ teaspoon Lime Zest
Instructions
How to make the ground shrimp
- Make sure that your shrimp are peeled, deveined, and fully thawed. Pat them dry to remove any excess moisture. You should have 1LB of prepared shrimp. This is important to ensure the right consistency of the meatball.
- Transfer the prepared shrimp to the bowl of your food processor. Pulse until the shrimp is ground finely, but not pureed.
Make the Coconut Shrimp Meatballs
- When you are ready to shape the meatballs, preheat the oven to 375F. Line a baking tray with parchment paper and set aside.
- Place the ground shrimp in a large mixing bowl. Add to it, the curry paste, egg, ginger, breadcrumbs, ⅓ cup of the coconut, lime zest, Thai basil, and salt.
- Stir the ingredients until mixture is uniform. Divide into 16 morsels.
- Shape each morsel into a meatball and roll it around in remaining shredded coconut before placing it on the baking tray.
- Bake the shrimp balls in the preheated 375F oven for 15 minutes or until the internal temperature reaches 145F.
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