Low-Fat Baked Coconut Shrimp With Dipping Sauce

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




  • Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
  • Beat egg in separate pie plate.
  • Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
  • Place on lightly greased baking sheet.
  • Bake 10-12 minutes or until shrimp are cooked through.
  • 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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  1. 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!!
  2. 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 recipe #109488 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!


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