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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.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 475 degrees. Wash the shrimp, season both sides with salt and pepper
  2. Mix the coconut and the panko together. In three separate bowls place the flour, beaten egg and the coconut & panko mixture
  3. 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.
  4. Bake for 8-10 minutes and flip to cook for another 6-8 minutes (14-18 minutes total).
  5. While shrimp are cooking, make your dipping sauce by combining the sweet chili, Sriracha and soy!