Baked Coconut Shrimp With Spicy Apricot Dipping Sauce (110 calories)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 383.6
  • Total Fat: 8.1 g
  • Cholesterol: 453.3 mg
  • Sodium: 715.4 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 52.4 g

Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    Coconut Shrimp

    1/4 cup unsweetened large coconut flakes
    3/4 cup panko breadcrumbs (look for Ian's All-Natural Whole-Wheat)
    3 egg whites
    1-2 tsp coconut extract
    8 oz large shrimp, peeled and deveined
    Sea salt and pepper

    Dipping Sauce

    1/2 cup apricot preserves (sugar free)
    1 tbsp rice wine vinegar
    3/4 tsp crushed red pepper flakes

    Serve with a few florets of steamed broccoli.


Preheat oven to 350F. Spread coconut over baking sheet lined with parchment paper and bake 7 minutes until golden. Place 3 tablespoons coconut into food processor; pulse until finely chopped, then in a small bowl, combine it with panko. Raise oven to 450F; place wire rack on baking sheet and set aside. Place flour in shallow dish, and in medium bowl, whip egg whites until extremely foamy. Whisk in coconut extract. Dredge shrimp in flour then dip in egg white, then in crumb mixture to coat completely. Place shrimp on rack. Season generously with salt and pepper. Bake until golden about 8 minutes. Top with remaining coconut. Whisk all ingredients together and serve on the side.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user DEANNIE1966.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.