Crispy Coconut Shrimp
Crispy and crunchy shrimp paired with a sweet and tangy sauce makes the perfect snack or appetizer for a summer day.
Coconut shrimp reminds me of a tropical paradise. It is such a satisfying snack while sitting by the pool or beach. The absolute BEST coconut shrimp I have ever experienced was in Sarasota/Siesta Key at Tommy Bahama’s restaurant. Of course, it was fried in all the goodness and it had a sweet dipping sauce. I had to try and re-create those coconut shrimp in a healthier manor so I could enjoy them a little more often! These are baked in the oven on a high heat, and the drizzled olive oil on top really helps crisp them up. The olive oil or spray is a crucial step before popping them into the oven to get that crunchy crisp as soon as you take that first bite. We can’t forget about the Mango Habanero Chili Lime Sauce for dipping! It’s the trifecta of sweet, heat, and a little tangy from the fresh lime juice. Seriously, you’ll be dreaming of sitting by the pool with a daquiri in hand while enjoying these little crispy bites of coconut heaven.
- 1 lb Shrimp- Peeled, deveined, and tail on
- 3/4 cup Coconut Milk, or milk of choice
- 2 Egg Whites, beaten
- 1/2 cup Unsweetened Coconut Flakes (Finely Shredded)
- 1/3 cup Panko Breadcrumbs
- 1 1/2 tbsp All-purpose flour
- 1/2 tbsp Swerve Confectioner Sugar Replacement (Can sub with regular confectioners sugar)
- 1/2 tsp Paprika
- 1/4 tsp Onion Powder
- Salt & Pepper to taste
- Olive Oil for drizzling
- Non-stick spray
- 1/4 cup Mango Habanero Coconut Sauce (Whole Foods Brand- could omit or use something similar)
- 2 tbsp Sweet Chili Sauce (I use Trader Joe’s Brand, but most stores carry this!)
- 1 clove Garlic, minced
- 1 tsp Lime zest
- 1 tbsp Lime juice
- 1 pinch Red pepper flakes
- Crispy Coconut Shrimp Instructions
- Place the shrimp and milk of choice in a bowl and let sit in the refrigerator for 30 minutes, up to an hour.
- Preheat oven to 425*F and spray a baking sheet with non-stick spray.
- Add the two egg whites to one bowl and beat together.
- In a separate bowl, combine the unsweetened coconut, panko breadcrumbs, all-purpose flour, confectioners’ sugar, paprika, onion powder, and salt and pepper.
- Take each shrimp from the milk and dunk in the egg whites and then into the dry mixture until coated evenly. Place the shrimp on the baking sheet, making sure not to crowd the shrimp.
- Repeat process until all the shrimp are coated and on the baking sheet.
- Drizzle the shrimp lightly with olive oil to help it crisp up in the oven.
- Bake for 8-10 minutes until the shrimp is cooked through and the outside is crispy.
- Serve with the Mango Habanero Chili Lime Sauce.
- Mango Habanero Chili Lime Sauce
- Add all ingredients into a bowl and mix until combined. Serve alongside the shrimp for dipping, or drizzle over the top.
- The coconut will need to be finely shredded, otherwise it may burn while baking. If you can’t find the finely shredded coconut, you can shred the coconut flakes in a food processor or blender.
- The olive oil drizzle or spray on the coated shrimp before baking is CRUCIAL! This will help the coating crisp up.
- In the dipping sauce, the Mango Habanero Coconut Sauce is specific to Whole Foods so if you don’t have access to this you can definitely substitute it or even omit it. There are likely similar products in the International aisle.