Crispy baked coconut shrimp with spicy orange dipping sauce is a delicious appetizer and can also be a great entrée. These are oven-baked, low-fat, and low-calorie. The panko breadcrumbs, coconut flour, and coconut flakes give a crispy, crunchy coating.
When I can, I prefer to try and make most of my recipes lower in fat.
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.
How to make Baked Coconut Shrimp?
- Season, season, season! Don't skip seasoning the coconut flour for added flavor.
- Dip shrimp in 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 the 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 adds a nice spice to the dipping sauce.
Some of my other favorite Football Foods are:
Baked Pecan Crusted Chicken Tenders with Creole Sauce
Mediterranean Veggie Flatbread Pizza
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Crispy Baked Coconut Shrimp
Crispy Baked Coconut Shrimp served with Spicy Orange Dipping Sauce is always a favorite! A great recipe for a tasty appetizer or an easy dinner recipe.
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Servings: 4 servings
Calories: 321kcal
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Equipment Needed:
Ingredients
Baked Coconut Shrimp
- 1 pound uncooked large shrimp (peeled and deveined) We prefer the tail-on for presentation.
- ½ cup coconut flour Note 1
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 large egg
- 1 cup coconut milk
- 1 cup sweetened coconut flakes
- ½ cup plain panko breadcrumbs
- olive oil spray
Spicy Dipping Sauce
- ⅓ cup Thai sweet chili sauce
- ¼ cup orange or apricot marmalade
- ½ teaspoon sambal oelek
Instructions
Prepare the Coconut Shrimp
- Preheat the oven to 425°F/218.33°C. Place oven rack in center of oven.
- Rinse the 1 pound uncooked large shrimp (peeled and deveined) pat dry and set aside.
- In a medium-sized mixing bowl, whisk together ½ cup coconut flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, and ¼ teaspoon salt. Set aside.
- In a second medium-sized mixing bowl, whisk together 1 large egg and 1 cup coconut milk until well combined. Set aside.
- In a shallow mixing bowl, combine 1 cup sweetened coconut flakes and ½ cup plain panko breadcrumbs.
- Spray a rimmed baking sheet with olive oil spray .
- Dip each piece of shrimp first in the flour mixture, then in the egg wash, then in the coconut mixture. Then place the shrimp on the prepared baking sheet.
- Repeat the flour, egg wash, and coconut mixture until all the shrimp are coated and on the baking sheet.
- Spray the top of the shrimp with olive oil spray. Place the cookie sheet on the center rack of the oven and bake for 10 minutes. The shrimp should be pink, and the panko breadcrumbs golden brown. The internal temperature of the shrimp should be 145°/63°C when cooked through. Serve with dipping sauce below.
Spicy Orange Dipping Sauce
- Combine ⅓ cup Thai sweet chili sauce¼ cup orange or apricot marmalade, and ½ teaspoon sambal oelek Keep refrigerated until ready to use. Adjust the spice to your liking.
NOTES
Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
- Note 1: 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 for the egg wash.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes
Nutrition
Serving: 4shrimp | Calories: 321kcal | Carbohydrates: 51g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 548mg | Potassium: 127mg | Fiber: 8g | Sugar: 33g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
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