Easy Baked Coconut Shrimp
These Easy Baked Coconut Shrimp are crisp, golden and delicious served with a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear
These Easy Baked Coconut Shrimp are crisp, golden and delicious served with a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear
- 1 large egg
- pinch salt
- 1 tbsp rice wine vinegar
- 1 lb (24) large raw shrimp peeled and deviened (weight after peeled)
- 1/2 cup + 1 tbsp shredded sweetened coconut
- 1/2 cup + 1 tbsp panko crumbs (or gluten-free panko)
- 2 tbsp all purpose or gluten-free flour (you will only u
- non-stick spray (i used my misto)
- 1/2 cup apricot preserves (you can use sugar free if you
- 3/4 tsp crushed red pepper flakes
- Carbohydrate 0.440435000004313 g
- Cholesterol 26.4375 mg
- Fat 0.7378225 g
- Fiber 0.183600005149841 g
- Protein 0.868807500000639 g
- Saturated Fat 0.2156925 g
- Serving Size 1 1 serving (67g)
- Sodium 28.6295000001278 mg
- Sugar 0.256834994854472 g
- Trans Fat 0.123695 g
- Calories 12 calories
Step-by-step
- For the sauce, combine all the ingredients and place in a small bowl.
- Oven Method: Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.
- Combine coconut flakes, panko crumbs and salt in a bowl.
- Place the flour on a small dish. Whisk egg in another bowl.
- Lightly season shrimp with salt.
- Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes.
- Turn shrimp over then cook another 6-7 minutes or until cooked through.
- Remove from oven and serve with dipping sauce.
- Air Fryer Method: Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.
- Combine coconut flakes, panko crumbs and salt in a bowl.
- Place the flour on a small dish. Whisk egg in another bowl.
- Lightly season shrimp with salt.
- Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.
- Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn and cook 2 minutes (6 min total).
- Repeat with the remaining shrimp. Serve with dipping sauce.
My Easy Go-To Recipe: Baked Coconut Shrimp
As a busy working mom, finding time to cook delicious and healthy meals can feel like a marathon. Weeknights are often a blur of school pick-ups, homework battles, and the ever-present to-do list. That's why I’ve become a master of quick, impressive recipes that don't sacrifice flavour or nutrition. This baked coconut shrimp recipe is a perfect example. It's unbelievably easy, takes less than 20 minutes from start to finish, and is guaranteed to impress even the pickiest eaters. Forget complicated takeout menus; this dish is my secret weapon for a weeknight win.
The best part? It’s versatile! I often whip up a batch on a Sunday afternoon and have a quick and healthy lunch ready for the week. Sometimes I’ll serve it with a simple salad for a lighter meal, other times it's a fantastic appetizer for a casual get-together. The sweet and spicy apricot dipping sauce elevates this dish to another level. It's the perfect balance of sweet and tangy, with just enough kick to keep things interesting. And the best part is, you can adjust the spice level to your preference – a little more red pepper flakes for the adventurous, a little less for those who prefer a milder flavor.
The beauty of this recipe lies in its simplicity. The preparation is straightforward, requiring minimal chopping and prep work. You can even get the kids involved – they'll love dipping the shrimp in the coconut mixture! It’s a fun activity that makes cooking together a shared experience and teaches them valuable kitchen skills. Beyond being quick and delicious, this recipe is healthy too. Shrimp is a lean protein packed with nutrients and baking, rather than frying, significantly cuts down on the fat and calories. So, you can enjoy a guilt-free indulgence that tastes absolutely heavenly.
This recipe is more than just a meal; it's a shortcut to a stress-free weeknight dinner, a fun family activity, and a healthy yet satisfying treat. It's a testament to the fact that delicious, healthy food doesn't have to be complicated. Give it a try, and I'm confident it will become a staple in your recipe repertoire, just like it has in mine.
Tips for Success:
- Don't overcrowd the baking sheet: This ensures even cooking and prevents the shrimp from steaming instead of crisping.
- Adjust the spice level: More or less red pepper flakes depending on your preference.
- Make it ahead: Prepare the coconut mixture and the dipping sauce in advance to save time on busy weeknights.
- Experiment with dipping sauces: Try different sauces, like mango salsa or a honey mustard glaze.
- Serve with sides: Pair with a fresh salad, rice, or quinoa for a complete meal.
Beyond the Recipe:
This recipe is a reflection of my personal cooking philosophy: simple, healthy, and delicious. It’s about finding balance in a busy life, enjoying quality time with loved ones, and savoring the small moments, like a family dinner with everyone gathered around the table, sharing laughter and conversation over a delicious meal. The simple act of making a good meal can bring people together, creating memories that last a lifetime.
