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4.9 from 27 votes

Crispy Baked Coconut Shrimps

Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6
Calories: 190 kcal
Course: Main Course , Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.