Low-Fat Baked Coconut Shrimp With Dipping Sauce

READY IN: 27mins
Recipe by KadesMom

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

Top Review by Scrapbook Lori

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!!

Ingredients Nutrition

Directions

  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.

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