Skinny Coconut Shrimp Recipe
Golden baked coconut encrusted shrimp 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!!
“The best coconut shrimp I ever had” to quote my husband, that’s how good these are, and he didn’t even touch the dipping sauce! These will absolutely be making an appearance at my Christmas Eve dinner this year.
I tried these using all egg whites but the crumbs stuck better with a whole egg, as for the flour, you will only use about 1 tbsp worth so that is what I calculated.
Skinny Coconut Shrimp
Servings: 8 • Serving Size: 3 shrimp, 1 tbsp sauce • Points +: 4 pts • Smart Points: 6
Calories: 161.6 • Fat: 3.4 g • Protein: 10.2 g • Carb: 22.2 g • Fiber: 1.8 g • Sugar: 15.7 g
Sodium: 164.3 (without salt)
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
2 tbsp all purpose flour (you will only use 1 tbsp)
1 large egg
non-stick spray (I used my misto)
For the Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes
Preheat oven to 425°. 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 though. Remove from oven and serve with dipping sauce.
For the sauce, combine all the ingredients and place in a small bowl.
Keywords: Skinny Coconut Shrimp