Looking for a fun appetizer or dinner recipe that’s both delicious AND healthy? Want to make all of your friends think you spent HOURS making dinner without the effort? Well, have I got a recipe for you! At 328 calories per serving, these tasty Skinny Coconut Shrimp will make your friends question if you stole them from a celebrity chef.
If you’re wondering what makes this typical comfort-food soo healthy, let me tell you my secret. My recipe uses Japanese style breadcrumbs mixed with shredded coconut flakes cooked in the oven instead of coconut infused batter fried in a grease pit.
You’ll need 24 TAIL ON large (jumbo or butterfly) shrimp for this recipe. It doesn’t matter if they’re pre-frozen or not, but you’ll save some major prep time if you buy your shrimp already peeled and de-veined. If you elect to buy fresh shrimp, the fishmonger at the grocery store will usually do this chore for you, free of charge, if you ask!
Set your oven to 425 degrees F so you can prepare your shrimp while things are heating up. To do this, arrange three plates in the following order: one plate of flour, one plate with a whisked egg, and one plate with your coconut/panko mix. One by one cover each individual shrimp in flour, then egg, then coconut/panko mix. Arrange seasoned shrimp on a foil lined cookie sheet, sprayed with cooking spray. Continue doing this until all shrimp have been prepared, then place in the oven for 8 minutes.
While you shrimp are cooking, make your apricot dip. This is seriously the EASIEST thing to make! All you have to do is stir your apricot preserves, crushed red pepper flakes, and rice wine vinegar in bowl until they’re combined, and place it in the oven until your shrimp are ready.
After 8 minutes, grab a spatula and flip over your shrimp so the other side can cook. You only have to wait 6 more minutes or until your shrimp turn golden brown before you can enjoy them! When time’s up, remove from the oven, serve with the apricot dipping sauce and enjoy!
- • 24 tail on shrimp, peeled and deveined
- • 1 egg
- • 1/2 cup shredded, unsweetened coconut flakes (I prefer Red Hill brand)
- • 1/2 cup Japanese panko
- • 1 tsp salt
- • 1 tsp pepper
- • 1 tsp cayenne
- • 2 Tbs flour
- • 1 tsp lemon zest
- • 1/2 cup apricot preserves
- • 2 tsp crushed red pepper flakes
- • 1 Tbs rice wine vinegar
- • Cooking spray
- • De-thaw shrimp if frozen or peel and devein if needed (be sure to leave tail on)
- • Pre-heat oven to 425 degrees F, line a cookie sheet with foil, and spray with cooking spray.
- • Arrange three plates in a row. On the first plate pour the flour. On the next plate crack and whisk the egg. Combine the coconut flakes, panko, salt, pepper, cayenne, and lemon zest on the last plate, and lay plates, in order, side by side. (flour, egg, coconut/panko mix)
- • Take each shrimp individually and cover in flour (shake excess flour off)
- • Next, dip the floured shrimp into the egg so that it is completely covered.
- • Finally, Roll the shrimp in the coconut/panko mixture so that both sides are completely covered and mixture sticks, and lay on cookie sheet.
- • Repeat until all shrimp are covered.
- • Lightly spray tops of shrimp with cooking spray and place in oven for 8 minutes at 425 degrees F. (Spraying shrimp with cooking spray is required to make your shrimp crispy. I used PAM.)
- • While shrimp are cooking make the dipping sauce. Combine the apricot preserves, red pepper flakes, and rice wine vinegar in a bowl and whisk with a fork. When ingredients are well combined, place dip in refrigerator until you're ready to eat.
- • After 8 minutes, use a spatula and flip shrimp on opposite side and cook in oven for 6 more minutes or until shrimp turn golden brown.
- • When finished, remove, serve, and enjoy!
