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Succulent Coconut Shrimp

Steve February 12, 2013

- 1 lb (24) large raw shrimp, peeled and deveined (weight after peeled)

- ½ cup shredded coconut

- ½ cup panko crumbs

- 2 tbsp flour

- 1 large egg

- Pinch of salt

- Non-stick spray

- Brown Rice as a side (optional)


For the Sweet and Spicy Dipping Sauce:

- ½ cup apricot preserves (sugar free optional)

- 1 tbsp rice wine vinegar

- ¾ tsp crushed red pepper flakes




Preheat oven to 425 degrees.  Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl.  Place the flour on a small dish and whisk the egg in another bowl.

Dip the shrimp in the flour, shaking off the excess, then into the egg, and then in the coconut crumb mixture. 

Lay the shrimp on a cookie sheet and lightly spray the top of the shrimp with a quick swipe of cooking spray; bake in the middle rack for about 10 minutes.  Turn the shrimp over and cook another 6 to 7 minutes or until cooked through.  Remove from the oven and serve with dipping sauce.

For the sauce, combine above ingredients in a small bowl.

Serve and Enjoy!


Serves 6

4 shrimp, 1 tbsp sauce (Brown Rice not included in calculated nutrients)

Macros per serving

Calories: 167   Carbohydrates: 22g   Protein: 12g   Fat: 3.5g   Fiber: 2g


Side notes: You can use all egg whites, but the crumbs will stick better with a whole egg.  In addition you will only use about 1tbsp of flour in this recipe, so that’s calculated in the macros above.

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