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coconut shrimp garnished with fresh chopped parsley on a parchment lined baking sheet with an orange dipping sauce

BAKED COCONUT SHRIMP

Take a ride to the tropics with this easy and healthy baked Coconut Shrimp recipe. Paired with the perfect tangy dipping sauce, this classic dish makes a great appetizer or a tasty addition to any meal!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

FOR THE COCONUT SHRIMP

  • 1 pound Raw Large Shrimp peeled and deveined with tails attached
  • 2 Eggs
  • ¾ cup Unsweetened Shredded Coconut
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Whole Wheat Flour
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Paprika
  • Salt and Pepper to taste
  • Cooking Spray

FOR THE TANGY DIPPING SAUCE

  • 3 tbsp Apricot Jam
  • 3 tbsp Thai Sweet Chili

Instructions

  • Preheat the oven to 400°F and place the oven rack in the center position. Line a baking sheet with parchment paper then set a wire rack on top.
  • Pat the shrimp dry and generously season with salt and pepper.
    bowl of raw shrimp seasoned with salt and pepper
  • Prepare 3 medium bowls. In the first one, combine the flour, garlic powder, onion powder and paprika.
    bowl of flour
  • In the second one, beat the eggs.
    bowl of beaten eggs
  • In the third one, combine the shredded coconut and the panko breadcrumbs.
    bowl of shredded coconut and panko
  • Dip the shrimp in the flour, shaking off the excess, then into the egg, then in the coconut crumb mixture. Use your hands to press down on the shrimp, making sure the entire surface is evenly coated.
    hand dipping a shrimp into a bowl of beaten eggs next to a bowl of flour and a bowl of coconut
  • Repeat until no shrimp remain, washing your hands a few times throughout the process, if needed.
    hand holding a piece of raw coconut shrimp over a bowl of eggs and a bowl of coconut
  • Arrange the shrimp on the wire rack in a single layer and lightly spray the tops with cooking spray.
    raw coconut shrimp on a wire rack on a parchment lined baking sheet
  • Bake for 10-12 minutes or until the tails turn pink and the shrimp are cooked through, golden brown and crispy.
    baked coconut shrimp on a wire rack over a parchment lined baking sheet
  • Meanwhile, make the dipping sauce by combining the apricot jam and sweet chili in a small bowl.
    orange sauce in a bowl with a little whisk
  • Remove the shrimp from the oven and serve immediately, with the dipping sauce.
    bowl of coconut shrimp with an orange dipping sauce

Nutrition

Serving: 1Serving | Calories: 322kcal | Carbohydrates: 23g | Protein: 28g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 264mg | Sodium: 207mg | Potassium: 483mg | Fiber: 4g | Sugar: 8g | Vitamin A: 273IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg
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