Low-Fat Baked Coconut Shrimp With Dipping Sauce

Total Time
Prep 15 mins
Cook 12 mins

Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!

Ingredients Nutrition


  1. Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
  2. Preheat oven to 400 degrees.
  3. Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
  4. Beat egg in separate pie plate.
  5. Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
  6. Place on lightly greased baking sheet.
  7. Bake 10-12 minutes or until shrimp are cooked through.
  8. While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.
Most Helpful

Really great recipe!! I wanted to make use of leftover sweetened coconut I had on hand, and this seemed to be a great fit. I love coconut shrimp, and the added benefit of it being healthy and baked was a bonus! No changes made - will definitely make again! Thank you!!

Scrapbook Lori February 10, 2010

This was absolutely fabulous! I used a bit more coconut than what is called for in the recipe and added about 1/2 tsp garlic salt to the coconut mixture. In addition, I used the Pina Colada Dipping Sauce from Red Lobster Parrot Bay Coconut Shrimp by Todd Wilbur instead of the orange sauce in this recipe. I love coconut shrimp when I go out to seafood restaurants, but have always avoided fixing it at home because I refuse to deep fry anything. This recipe allowed me to fix one of my favorite dishes without deep frying, and will be made often. Thanks so much for posting, KadesMom!

Kendra* February 13, 2009