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Healthy Baked Coconut Shrimp

Not only is it a great way to kill those cravings of fried food (while keeping it healthy), but the sweet taste and crunchy texture is such a great combination! Serve this along side my famous sweet chili sauce and you are in for one happy tummy.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Baked, Coconut, Healthy, Seafood, Shrimp
Servings: 2

Ingredients

For Shrimp

  • 1/2 lb Raw Shrimp peeled & deveined, but keep the tails on for easy handling
  • 1 Egg beaten
  • 1/4 cup Flour
  • 1/2 cup Panko
  • 1/2 cup Coconut shredded, unsweetened
  • Salt & Pepper

For Sauce

  • 2 tbsp Sweet Chilli Sauce
  • 1/2 tsp Sriracha start with a few drops and work up so it’s not too spicy
  • 1 tsp Soy Sauce

Instructions

  • Preheat the oven to 475 degrees. Wash the shrimp, season both sides with salt and pepper
  • Mix the coconut and the panko together. In three separate bowls place the flour, beaten egg and the coconut & panko mixture
  • Dip the shrimp in the flour, then the egg and then in the coconut/panko mix. Make sure it’s covered really well. Place on parchment paper lined baking sheet.
  • Bake for 8-10 minutes and flip to cook for another 6-8 minutes (14-18 minutes total).
  • While shrimp are cooking, make your dipping sauce by combining the sweet chili, Sriracha and soy!