One of my all-time favorite dishes to make is baked coconut shrimp. Not only is it a great way to kill those cravings of fried food (while keeping it healthy), but the sweet taste and crunchy texture is one of my favorite combinations on earth. Serve this along side my famous sweet chili sauce and you are in for one happy tummy.
If shrimp isn’t your thing, you can use it on chicken and fish too!
Healthy Baked Coconut Shrimp
Not only is it a great way to kill those cravings of fried food (while keeping it healthy), but the sweet taste and crunchy texture is such a great combination! Serve this along side my famous sweet chili sauce and you are in for one happy tummy.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 2
Ingredients
For Shrimp
- 1/2 lb Raw Shrimp peeled & deveined, but keep the tails on for easy handling
- 1 Egg beaten
- 1/4 cup Flour
- 1/2 cup Panko
- 1/2 cup Coconut shredded, unsweetened
- Salt & Pepper
For Sauce
- 2 tbsp Sweet Chilli Sauce
- 1/2 tsp Sriracha start with a few drops and work up so it’s not too spicy
- 1 tsp Soy Sauce
Instructions
- Preheat the oven to 475 degrees. Wash the shrimp, season both sides with salt and pepper
- Mix the coconut and the panko together. In three separate bowls place the flour, beaten egg and the coconut & panko mixture
- Dip the shrimp in the flour, then the egg and then in the coconut/panko mix. Make sure it’s covered really well. Place on parchment paper lined baking sheet.
- Bake for 8-10 minutes and flip to cook for another 6-8 minutes (14-18 minutes total).
- While shrimp are cooking, make your dipping sauce by combining the sweet chili, Sriracha and soy!
That’s it! I like to serve my shrimp over some purple cabbage for a low carb crunch, but rice can work too! I also garnish my shrimp with some diced green onion for an extra boost of color and flavor.
Love always,
Erica
