Baked Coconut Shrimp

4 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 565.4
  • Total Fat: 31.6 g
  • Cholesterol: 279.3 mg
  • Sodium: 614.9 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 30.3 g

View full nutritional breakdown of Baked Coconut Shrimp calories by ingredient


This is a lower fat version of Coconut Shrimp This is a lower fat version of Coconut Shrimp
Number of Servings: 4


    1 lb. large shrimp
    1/2 cup all-purpose flour
    1/2 t salt
    dash Cayenne pepper
    2 T brown sugar
    1 cup shredded coconut
    1 egg
    1 T lime juice
    1 T melted butter

    Apricot Sauce
    3/4 cup apricot preserves
    1/4 cup Dijon mustard
    1 T lime juice


Preheat the oven to 425 degrees. If your shrimp are frozen, thaw them (also make sure they�re peeled and deveined). Meanwhile, cook the sauce in a small saucepan over low heat until preserves are melted. When done, put in the refrigerator to cool.

Mix the flour, salt, pepper and brown sugar in one shallow bowl. In another, mix the egg and lime juice. Put the coconut on a small plate. Dip the shrimp in the flour mixture, then the egg mixture, and then the coconut. Place the shrimp on a greased cookie sheet. When all the shrimp are battered, pour a bit of melted butter on each. Place in the oven and cook for 7 to 8 minutes, or until the coconut is browned to your liking. Serve with the dipping sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user KATSAMOA.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This is a good recipe. I found there was way too much of the flour mixture, and would probably make about half next time. Also -- I substituted egg beaters (needed 3/4 c and 1 1/2 tbsp lime juice). Didn't use butter -- used cooking spray on top and whole wheat flour instead. Good recipe -- thanks! - 8/10/07

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    1 of 1 people found this review helpful
    We, too, used sweetened coconut and it was excellent. Also, we changed the sauce to 1-part orange marmelade to 1 1/2-parts grainy brown mustard. - 5/14/07

  • no profile photo

    This was good, but I didn't like the sauce at all. Could only taste mustard. A little messy dipping and the coconut didn't remain on too well. I also found there was way to much flour...just enough egg and not enough coconut for all the shrimp. I'll probably make it again, for holiday. - 11/10/07

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    I made this last week and my boyfriend loved it. Whole Wheat Flour works wonderful. The sauce is fantistic. Using spray does not always brown the coconut. - 11/7/07

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    This was good, I'm not sure if maybe I didn't bake it long enough it wasn't crispy at all. I will try again but next time a might cook at a little higher temp for a little longer - 7/2/07