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–+ servings
a dish with coconut shrimp next to a small bowl of dipping sauce
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4.89 from 9 votes

Crispy Baked Coconut Shrimps

Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Low Fat
Servings: 6
Author: Rena

Equipment

  • small bowl
  • Sheet Pan

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

  • 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.

Video

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

Calories: 190kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 326mg | Potassium: 140mg | Fiber: 2g | Sugar: 14g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg