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.
Serves:
Ingredients
- 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
- pinchsalt
- non-stick spray
For Sweet and Spicy Dipping Sauce:
- ½cupapricot preserves,or sugar free
- 1tbsprice wine vinegar
- ¾tspred pepper flakes,crushed
Instructions
Sweet and Spicy Dipping Sauce:
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Combine the apricot preserves, rice wine vinegar, and red pepper flakes, and place in a small bowl. Set aside.
Coconut Shrimp:
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Preheat the oven to 425 degrees F.
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Spray a non-stick baking sheet with cooking spray.
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Combine the coconut flakes, panko crumbs, and salt in a bowl.
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Place the flour on a small dish.
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Whisk the egg in another bowl.
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Lightly season the shrimp with salt.
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Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
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Lay the shrimp on the cookie sheet, then spray the top of the shrimp with more cooking spray.
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Bake in the middle rack for 10 minutes.
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Turn shrimp over, then cook another 6 to 7 minutes or until cooked though.
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Remove from the oven.
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Serve with dipping sauce, and enjoy!
Nutrition
- 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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