Baked Coconut Shrimp Recipe

Name: Baked Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 teaspoon curry powder; Pinch crushed red pepper flakes; 1 tablespoon honey; 2 teaspoons rice vinegar; 1 orange, zested and juiced; 1/2 cup flaked unsweetened coconut; 6 tablespoons plain panko breadcrumbs; 3 tablespoons all-purpose flour; 2 large egg whites; 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry; Salt and freshly ground black pepper

Servings: persons

Nonstick cooking spray
1 teaspoon curry powder
Pinch crushed red pepper flakes
1 tablespoon honey
2 teaspoons rice vinegar
1 orange, zested and juiced
1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
Salt and freshly ground black pepper

1
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.
2
To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute.
3
Add the honey, vinegar and orange juice and zest.
4
Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes.
5
Remove from the heat and set aside.
6
To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish.
7
Beat the egg whites in a medium bowl until slightly frothy.
8
Sprinkle the shrimp with salt and pepper.
9
Add to the egg whites and toss to coat.
10
Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere.
11
Place the shrimp on the baking sheet in a single layer.
12
Lightly spray with nonstick spray.
13
Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes.
14
Serve with the dipping sauce.

1038

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick cooking spray, 1 teaspoon curry powder, Pinch crushed red pepper flakes, 1 tablespoon honey, and more.

Yes, Baked Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Coconut Shrimp

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