Description
This coconut shrimp recipe is baked, healthy and so easy! It's made with just 5 ingredients and has a quick coconut shrimp sauce to accompany!
Ingredients
Scale
- 8 ounces shrimp, raw, thawed and tail on
- 2 eggs, whisked
- 1/2 cup plain breadcrumbs (panko or regular works), GF if necessary
- 1/2 cup shredded coconut
- Cooking spray
2 Ingredient Dipping Sauce
- 1/4 cup sweet chili sauce
- 1 tbsp sweet orange marmalade (apricot jam will work too)
Instructions
- Whisk the 2 eggs in a small bowl, set aside. Combine breadcrumbs and coconut flakes on a separate plate and set aside. Preheat oven to 425F.
- Pat dry raw, tail-on shrimp using a paper towel or dish cloth.
- Dip each shrimp into the egg wash, then immediately into the breadcrumb and coconut mixture.
- Place each shrimp on a baking rack on top of a baking sheet. Once each shrimp is dipped and drenched, spray with cooking spray on the baking rack.
- Bake at 425F for 10 minutes.
- While the shrimp is baking, combine the ingredients for the dipping sauce in a bowl and stir to combine.
- Once the 10 minutes is up, remove from oven and enjoy immediately!
Notes
If you want to fry the shrimp instead of baking them you can heat 2-3 tbsp of oil over high heat and add shrimp, flipping once to ensure proper cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main dish, entree, appetizer
- Method: Bake
- Cuisine: Caribbean
