Crispy baked coconut shrimp with spicy orange dipping sauce is a delicious appetizer, game day deliciousness and it makes a great entrée! These are baked and not fried which makes them low-fat and low-calorie. The panko breadcrumbs, coconut flour, and coconut flakes give a crispy crunchy coating! Trust me, you will never fry again! #FootballFoods
Today is all about Game Day foods! My family and I are sports fanatics and football is on from September to February! For my family, this means let’s eat easy delicious fun food and watch the game! Sometimes there are foods you just have to eat and deal with the calories tomorrow. Then again, when I can make an amazing appetizer or meal and it’s lower in fat, calories, carbs and tastes outrageous – well why would I do anything else! Hence, we have this amazing Crispy Baked Coconut Shrimp with a Spicy Orange Dipping Sauce!
A few years ago, after becoming very sick I changed a lot of how I ate. I experimented with making many of my favorite dishes, healthier. These baked coconut shrimp were one of the first recipes I worked on.
These are my easy swaps to make these healthy baked shrimp:
- Baking, not frying reduces the calories in this easy baked coconut shrimp recipe.
- The coconut shrimp stays super crispy by using Panko breadcrumbs, coconut flour, and a coconut oil spray!
- Using coconut flour keeps this low-carb too!
- Use an egg white and coconut milk to make the egg wash again keeps calories down and coconut flavor strong.
I made these again this past weekend! The Hubs said these Crispy Baked Coconut Shrimp with Spicy Orange Dipping Sauce have moved to the top of his favorites list!
How to make Baked Coconut Shrimp?
- Season, season, season! Don’t skip seasoning the coconut flour for added flavor.
- Dip shrimp in order of flour, egg wash then coconut to ensure crispy shrimp.
- After dipping in egg wash, make sure to shake off any excess egg wash before placing in coconut, ensures a good coconut coating.
- Spray baking sheet with non-stick coconut oil spray, any spray works great.
How to make Coconut Shrimp Dipping Sauce:
- To make the coconut shrimp dipping sauce, in a small bowl, combine sweet chili sauce, orange marmalade, and sambal oelek. Refrigerate until ready to use.
What is Sambal oelek?
Sambal Oelek is used in the coconut shrimp dipping sauce. It is a chili paste that has a nice spice to it. I get it in the Asian section of my grocer. I am also lucky to have access to a lot of Asian grocers in NYC. You can also order from Amazon .
Today is Football Food day! A great event hosted by Wendy at A Day In The Life on the Farm! Thank’s so much Wendy for hosting this awesome collection of #FootballFoods.
I am super excited to check out everyone’s recipes today! They all sound absolutely delicious.! Looking forward to making these amazing food bloggers recipes! Enjoy clicking through to the recipes below:
- Bacon Jalapeno Palm Poppers by Palatable Pastime
- Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
- Buffalo Chicken Taquitos by The Redhead Baker
- Butternut Squash Pizzettas by A Day in the Life on the Farm
- Cheese Chili Tots by Frugal Pantry
- Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
- Chipotle Peach Meatballs by Sew You Think You Can Cook
- Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor’s Adventures
- Cheeseburger Bombs by Cookaholic Wife
- Fried Chicken Sliders by Strawberry Blondie Kitchen
- Ham and Swiss Sliders by Family Around The Table
- Instant Pot Buffalo Chicken Dip by Hezzi-D’s Books and Cooks
- Instant Pot Cheesy Southwestern Spinach Dip by Kate’s Recipe Box
- Mini Zucchini Pizzas by Jolene’s Recipe Journal
- Philly Steak Appetizer by The Freshman Cook
- Slow Cooker Chicken Taco Chili by Karen’s Kitchen Stories
- Texas Trash Party Mix by Amy’s Cooking Adventures
- Tomatillo and Pork Chili by Simple and Savory
- Warm White Bean Dip by Bear & Bug Eats
Some other of my favorite Football Foods are:
Can these baked coconut shrimp be made gluten-free?
Sure. There are a few really good gluten-free panko bread crumbs out there easily found in grocery stores.
Can these be made without eggs?
I prefer using eggs because they help the coconut to stick to the shrimp. I’ve made it with just using coconut milk on the shrimp. In this case, I use extra coconut flakes and panko. Dip the shrimp twice. ie coconut milk, coconut/panko, coconut milk, coconut panko.
Can frozen shrimp be used for this recipe?
You can use frozen shrimp. Defrost the shrimp according to the manufacturer’s instructions. Usually, it is in the fridge and they are defrosted in a few hours.
When you make this easy baked coconut shrimp recipe, take everyday_eileen or #everydayeileen with a pic! I love seeing your recipes.
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Crispy Baked Coconut Shrimp with Spicy Orange Dipping Sauce
A delicious appetizer or main dish is this Crispy Baked Coconut Shrimp with Spicy Orange Dipping Sauce is always a favorite! Baked and not fried makes this a healthy option for a Game Day snack or family dinner. A tasty dipping sauce of Thai Chili Sauce and Orange Marmalade make an easy dipping sauce that I use as a sauce for so many foods.
Baked Coconut Shrimp
- 1 pound uncooked large shrimp, peeled and deveined keep tail on
- 1/2 cup coconut flour *see notes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt, or to your taste
- 1 large egg
- 1 cup coconut milk * see notes
- 1 cup sweetened coconut flakes
- 1/2 cup Panko bread crumbs
- non-stick cooking spray see notes
Spicy Dipping Sauce
- 1/3 cup Thai sweet chili sauce
- 1/4 cup orange or apricot marmalade
- 1/2 teaspoon sambal oelek
Prepare the Coconut Shrimp
Preheat oven to 425 degrees. Place oven rack in center of oven.
Rinse the shrimp and pat dry, set aside.
In a medium bowl, combine the coconut flour, garlic powder, onion powder, ground black pepper and salt.
In a second bowl, whisk the egg and coconut milk to mix well.
In a third bowl, combine the Panko bread crumbs and sweetened coconut flakes to combine well.
On a large baking sheet, spray the non stick cooking spray to cover the pan. Dip each piece of shrimp, first in the flour mix, then egg wash, shake off excess egg wash. Then put shrimp into the coconut mixture to coat well with the coconut/Panko mix. Then place the shrimp onto the coated cookie sheet.
Once all the shrimp are on the sheet pan, give the top of the shrimp a quick spray with the non-stick cooking spray. Place the cookie sheet on the center rack of oven and cook between 10 to 15 minutes, depending on the size of the shrimp and serve with dipping sauce below.
Spicy Orange Dipping Sauce
Combine and mix well the Thai Sweet Chili Sauce, marmalade of choice, and sambal oelek. Keep refrigerated until ready to use. Adjust spice to your liking
- Using coconut flour is great for a low-carb diet. You can use all-purpose flour if you are not gluten-free or on a low-carb meal plan.
- I prefer coconut milk to extend the coconut flavor. You can use low-fat milk or buttermilk with the eggs for the egg wash.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes