How To Make Easy Baked Coconut Shrimp
Turn on your oven and bake up some flavorful coconut shrimp for lunch! It comes with a sweet and spicy dipping sauce for a more tasteful meal.
- 1lblarge raw shrimp,24 pieces, peeled and deviened
- ½cupsweetened coconut,shredded, plus 1 tbsp
- ½cuppanko crumbs,or gluten-free panko, plus 1 tbsp
- 2tbspall purpose,or gluten-free flour, divided
- 1large egg
- non-stick spray
For Sweet and Spicy Dipping Sauce:
- ½cupapricot preserves,or sugar free
- 1tbsprice wine vinegar
- ¾tspred pepper flakes,crushed
Sweet and Spicy Dipping Sauce:
Combine the apricot preserves, rice wine vinegar, and red pepper flakes, and place in a small bowl. Set aside.
Preheat the oven to 425 degrees F.
Spray a non-stick baking sheet with cooking spray.
Combine the coconut flakes, panko crumbs, and salt in a bowl.
Place the flour on a small dish.
Whisk the egg in another bowl.
Lightly season the shrimp with salt.
Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay the shrimp on the cookie sheet, then spray the top of the shrimp with more cooking spray.
Bake in the middle rack for 10 minutes.
Turn shrimp over, then cook another 6 to 7 minutes or until cooked though.
Remove from the oven.
Serve with dipping sauce, and enjoy!
- Calories: 136.93kcal
- Fat: 2.72g
- Saturated Fat: 1.74g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.35g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 16.36g
- Fiber: 0.65g
- Sugar: 9.17g
- Protein: 12.85g
- Cholesterol: 114.54mg
- Sodium: 217.74mg
- Calcium: 51.88mg
- Potassium: 192.93mg
- Iron: 0.67mg
- Vitamin A: 12.96µg
- Vitamin C: 1.95mg
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