Our baked version of coconut shrimp is easy and healthy. Serve these shrimp with a tangy dipping sauce for a quick and nutritious appetizer!

Our team of Registered Dietitians love contributing coconut shrimp as an appetizer party. The recipe is lighter than most coconut shrimp recipe as they are baked instead of fried. If you'd like to make this recipe gluten-free, simply choose gluten-free flour and gluten-free bread crumbs!

INGREDIENTS

COCONUT SHRIMP

• 24 (1 pound) shrimp, peeled and deviened
• ⅓ cup (35g) sweetened shredded coconut
• ⅓ cup (40g) bread crumbs
• ¼ teaspoon salt
• 2 tablespoons (20g) flour
• 1 large egg

DIPPING SAUCE

• ⅓ cup (80g) orange marmalade or apricot preserves
• ¼ teaspoon salt 
• 3 tablespoon (45mL) rice vinegar
• 1 teaspoon chili flakes 

DIRECTIONS

1. Preheat oven to 375°F and line a baking tray with parchment paper.
2. Combine coconut flakes, bread crumbs, and salt in a bowl.
3. Place the flour on a small dish.
4. Whisk an egg in a separate bowl.
5. Create a station with the flour, egg, and coconut mixture. Dip the shrimp in the flour, then into the egg, and finally into the coconut mixture.
6. Lay shrimp on the baking tray and bake for 10 minutes. Turn the shrimp over then cook another 6 minutes or until cooked though.
7. Combine the apricot preserves or orange marmalade with the vinegar and chili flakes.
8. Remove the shrimp from the oven and serve with dipping sauce.

DIETITIAN TIP

The cooking method you choose can influence the nutrition content of the meal. A classic coconut shrimp is high in fat because the recipe is fried. We chose the baking method as an alternative to frying to lower the fat coconut! Another option would be to air-fry the coconut shrimp using the method outlined above.

MORE RECIPES!

Looking for more shrimp recipes? Try our speedy shrimp tacos!