Healthier Coconut Shrimp With Dipping Sauce

“I found this recipe this morning online and want to try it soon, I love the coconut shrimp, but never get it becsue of the calories and fat, but this recipe makes it something we can have often..On top of a flavor-boosting marinade, the secret to this recipe is a classic breading technique that uses flour, eggs and Japanese bread crumbs blended with shredded coconut. The shrimp are then baked instead of deep-fried, but still get that nice crunch. Time does not include the 1 hr marinate time.”

Ingredients Nutrition


  1. Preheat oven to 400°F Prepare a baking sheet with non-stick cooking spray, and set aside.
  2. In a small bowl, place 2 tablespoons of the coconut milk; cover and refrigerate. In a large zip-top plastic bag, combine remaining coconut milk, jalapeño, cilantro, and shrimp. Seal the bag and turn to coat. Refrigerate for 1 hour.
  3. Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture.
  4. Place shrimp on prepared baking sheet. Bake for 7 to 9 minutes on each side, or until lightly browned.
  5. Meanwhile, for dipping sauce, combine preserves and mustard with the reserved coconut milk. Serve with shrimp. Makes 5 servings.
  6. Note: To toast shredded coconut, spread it on a baking sheet and place it in an oven preheated to 350 F for 2 to 3 minutes until lightly browned.

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