Crispy Baked Coconut Shrimps
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
190 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Crispy Baked Coconut Shrimps
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Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce
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Ingredients
- 1 Large Shrimp, 21-25 count peeled and deveined with tails left on
- ¼ Cup whole wheat or gluten-free flour
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 Large eggs beaten with a fork
- 1½ Cups sweetened shredded coconut
- ½ Cup Panko bread crumbs
- olive oil cooking spray
Ingredients for sweet chili sauce:
- ¼ Cup Sugar-free apricot preserves
- 1 tablespoon apple cider vinegar
- 1 garlic cloves minced
- 1 teaspoon chili flakes or to taste
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Instructions
- Whisk all the chili sauce ingredients in a small bowl (¼ Cup Sugar-free apricot preserves, 1 tablespoon Apple cider vinegar, 1 Garlic Cloves, and 1 teaspoon Chili Flakes ). Cover with plastic wrap and refrigerate until ready to use.
- Preheat the oven to 400F and line a large baking tray with parchment paper. Peel and devein the 1 Large Shrimp, 21-25 count, with tails left on.
- Wash thoroughly and pat the excess moisture with a paper towel. Now set up three dipping stations in a mixing bowl, whisk 2 Large Eggs until frothy.
- On a large plate, combine ¼ Cup Whole Wheat , ½ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, and ½ teaspoon Kosher Salt; mix well and set aside.
- In another shallow bowl, place 1½ Cups Sweetened Shredded Coconut and ½ Cup Panko Bread Crumbs , mix well, and set aside. Dredge the shrimp into the flour, shaking off any excess.
- Next holding the shrimp by the tail, dunk the shrimps into the beaten egg and then immediately into coconut and bread crumbs mixture, gently pat with your hands to coat well.
- Place the coated shrimp in the prepared baking tray with the Olive oil cooking spray and bake for about 12 minutes or until crispy and lightly golden.
- Serve the crispy shrimp with sweet chili sauce and lime wedges.
Notes
- Substitutes:
- Try adding some crushed pineapples or pineapple preserves to the sweet chili sauce for extra sweetness.
- For another flavor dimension, add some paprika to the seasoning mix.
- Adjust chili flakes to your level of heat.
- If you're not a fan of coconut, that's fine, these still taste great if you omit them. Just add another 1/2 cup of panko and skip the coconut.
- Mango chutney is another great dip with these baked coconut shrimp!
- Any flour would work. Oat flour, all-purpose, or gluten-free.
- Coconut - sweetened or unsweetened will be fine. We recommend shredded and not the flakes.
- Panko breadcrumbs for the extra crisp. But you can sub with an almond meal.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Cholesterol
63mg
(21%)
Sodium
326mg
(14%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
189IU
(4%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 63mg | 21% |
| Sodium | 326mg | 14% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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