Dec 21, 2011

Skinny Coconut Shrimp



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
Skinnytaste.com
Servings: 8 • Serving Size: 3 shrimp, 1 tbsp sauce Old Points: 3 pts • Points+: 4 pts
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)


Ingredients:
  • 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
  • pinch salt
  • 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

Directions:

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.


nom nom!!

139 comments :

  1. I haven't had coconut shrimp forever because they're always so greasy. Really looking forward to trying this!

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  2. Those look soooo delicious! Especially with that dipping sauce! I'm going to bookmark this to try, it's been far too long since I had coconut shrimp :)

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  3. Thank you so much. I was just thinking of a Christmas eve app to make. No more searching for me. This sounds AMAZING.
    http://inthekitchenandonthecouch.blogspot.com/

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  4. I make my friend's baked version and I whip up egg whites which really helps things stick nicely. I am definitely going to try that dipping sauce!

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  5. I am going to try it with chicken because unfortunately I am allergic to shrimp :(

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    Replies
    1. I have to try it with something crunchy because I am allergic to coconut.. I like your chicken idea too!

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  6. These look so delicious. I'm having a little holiday party on Friday night and I think I might make these! Yum!

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  7. Whenever i use this method of faux frying, they come out soggy after flipping them. I have started using a metal cooling rack to make sure they stay crispy. Just thought I'd share in case anyone else has the same trouble. This looks amazing and I'll be trying it out soon! Thanks!

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  8. Ummmmmm...I live really close & I like coconut shrimp!!! Lmao. They look great Gi- I'm sure tom is right!
    http://www.secretsofamomaholic.com/

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  9. Oh my goodness, this looks so amazing. We always have shrimp for christmas, so this will be perfect! Love the coconut in it, thanks!

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  10. Hmmmm. I wonder if I could make these with cubed tofu. I might have to try that!

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    Replies
    1. Have you tried it with cubed tofu by any chance?

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    2. I just made these last night with cubed tofu and it was A-MA-ZING! But I also had trouble getting the coconut to stick :(

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  11. I'm looking forward to trying this one - and using chicken would be awesome too! :)

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  12. These are my guilty pleasure as a restaurant appetizer. Can't wait to make this version!

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  13. Looks delicious and I appreciated that you did the due diligence of trying this both with egg whites and whole eggs. I LOVE crunchy shrimp of any kind, especially coconut shrimp. Though thanks to a childhood eating at Red Lobster I always think of them with their pina colada like sauce. Now if you could only give me a recipe for that too!

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  14. Ok... stupid question... are these precooked shrimp? I've always "heard" that if you make these with precooked shrimp, they turn out tough because the baking tightens them up. Plus, I don't want to overcook them and ruin the dish! Thanks!!!

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  15. I make a recipe similar to this from a WW cookbook, but the dipping sauce has horseradish in it. If you like that sort of thing it gives it a nice kick!

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  16. Absolutely amazing. Easy and delicious! Thank you

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  17. I was planning on making these as a Christmas app!! Thank you! Think you could prepare these in advance and bake a different day??

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  18. It's almost as though you are reading my mind with the last few recipes. You are satisfying every one of the food cravings I've been having!! Thank you :)

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  19. Can't wait to make these with my cilantro lime rice. I think they'd be the perfect compliment!

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  20. Adding to my party list! Thank you!

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  21. Hi there,

    I'm not allowed any sort of Gluten what can I sub for the flour?

    Thank you

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    Replies
    1. try mochiko (japanese rice flour) in place of wheat flour.

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  22. These are raw shrimp, don't use cooked shrimp! And they don't get soggy, in fact I think the baking sheet helps crisp them up.

    I've never had them at red lobster, it's been years since I've eaten there!

    I think you can bread them in advance then keep them refrigerated until you are ready to cook. I may do the same.

    I think panko has gluten too so you might have to change that to crushed corn flakes mixed with coconut and skip the flour, although the flour helps the coconut stick better.

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    Replies
    1. Can you please tell me what panko is and where to get it?

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    2. They are breadcrumbs and usually found on the same isle with regular breadcrumbs. They are just large in size.

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    3. They are a kind of Japanese style breadcrumb. I usually find them with the regular breadcrumbs, but if you can't find them there, check with the Asian foods.

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  23. To the gluten concern:
    I have celiacs, so I can't have the flour or panko crumbs.
    I will sub gluten free all purpose flour mix and will try some with rice krispies and some with g free bread crumbs- processed in food processor to make them smaller
    I highly recommend "cooking for Isaiah". In the cookbook, the author lists how to make your own g free all purpose flour and loads of recipes:)

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    1. Thank you for the tip! I have Crohns Disease, Celiac, GERD & Diverticulitis. I will certainly look into the book you suggested :)

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    2. There are a few brands that offer gluten free panko crumbs, such as Ian's and possibly Glutino.

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  24. I am dying to make these!

    We are going out of state for Christmas and I would love to bring these with. Do you think they can be battered and then frozen to use a few days later? Then would I bake them longer or thaw them a little?

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  25. I haven't had coconut shrimp since I accidentally served them to a friend who I didn't know had a serious allergy to coconut...oops! But I'm feeling inspired, so I'll be trying this!

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  26. I showed the picture to my husband and he asked if I would make these! They look amazing. I think I'm going to have to grab that cheese garlic biscuit recipe too......

    I'm looking forward to making these for date night!

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  27. Making this tonight for dinner!! Looks fabulous!

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  28. Mmm...I have a giant bag of frozen shrimp in my freezer and I have a feeling this will be appearing in my blog shortly too =) (Will credit!) =)

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  29. I can't wait to try these and copied the recipe

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  30. Holy moly...I HAVE to make this! It looks delicious! Your recipes are amaaaaazing!

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  31. I now have a perfect Christmas appetizer. What could be better than coconut and shrimp! YUM! For sticking problems, try a Silpat!

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  32. If you don't use the sauce, does it change the points value?

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  33. I'm not sure how they would hold up to breading and freezing since I haven't tried it myself.

    I would imagine the points would go down without the sauce, perhaps by 1 pt. Anyone know off hand?

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  34. Thank you so much for all of your recipes! Can't wait to try the Shrimp! Merry Christmas!

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  35. Gina,
    I made these last night and they were yummy! I had problems with the coconut sticking to the shrimp, however I used 'egg beaters' because I was out of good old fashioned eggs.
    Still, it was great.
    Thank you!

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  36. Great post! I've never had shrimp baked with coconut and breadcrumbs, but I do love those little fishy friends... this dish looks like an absolute winner in my book. Thanks for sharing!

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  37. Is there a substitute for rice wine vinegar?

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  38. You can use red wine vinegar for the sauce and to help them stick together, i find that you can add a little milk to the egg (skim works fine). This was absolutely amazing!

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  39. We had these this evening and they are a definite winner! The only thing I did differently was that I added 1/4 tsp. of dark sesame oil to the dipping sauce, it was fabulous! My husband says that I can mke these anytime! Thanks Gina!!

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  40. did you guys keep the tails on for the shrimp?

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    Replies
    1. I certainly would. Makes for a pretty presentation and the tail makes a great handle for dipping the shrimp.

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  41. Haley818, my shrimp came raw & frozen, they were already peeled, de-veined and tails removed.
    I'm thinking you could certainly leave the tails on if you wanted to.

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  42. i made these tonight, but i only had cooked shrimp. so instead of baking them, i put them under the broiler & then flipped them so they were crispy on both sides! success!

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  43. I made these for my husband last night. I added a few tablespoons of orange zest & a few tablespoons of water to the sauce. It was even better with the zest & the water made it easier to dip. Very good recipe. My husband really liked it. I had too many shrimp for the amount of flour, egg, bread crumbs/coconut, so I sauteed the rest of the seasoned shrimp in a canola oil spray & served that with the sauce too. My husband & I agree that having some sauteed shrimp & veggies, mixed with the sauce & served on top of lo mein noodles or fried rice (or steamed rice) would be oh so wonderful!

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  44. These are delish! I'm all about the pina colada dip. I used Yoplait Light Pineapple Upside Down Cake yogurt for the dip. Perfect!

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  45. I doubled the recipe and made these for a Christmas Eve party. They came out great, definitely a hit and disappeared fast! I did feel like the dipping sauce had a little too much vinegar or needed a little something else, maybe the horseradish another person suggested. Thanks so much, will definitely make these again.

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  46. Unbelievably good - I think I prefer these to deep fried as the shrimp flavor is more evident in the baked version. The sauce was delish - I offered both that and a sweet chili sauce I found at Trader Joe's but yours was better. :)

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  47. I made these tonight and they were amazing! My guests loved the shrimp and especially loved the sauce. I actually made four appetizers and one dessert all from this site for a get together, everyone loved all of the dishes, this is my go to site and I always get rave reviews for the recipes. Thanks so much for all the time you put into making and sharing these wonderful recipes!

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  48. Made these last night for dinner w a baked potato and steamed broccoli . My husband doesn't even like coconut and loved these! Thanks so much. I did use half pinko and half whole wheat bread crumbs bc I really like the added flavor of the whole wheat. Does the Misto make a big difference in flavor compared to the aerosol olive oil spray? I was thinking about getting one. BTW using the leftovers for lunch in a salad and making your Dijon dressing from the coconut chicken salad.....another one of my fav meals!

    Tracy

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  49. Rachael - Utah12/30/11, 9:46 PM

    I made these tonite for dinner. It was a little time-consuming to get them prepared but well worth the wait when they were finished!

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  50. My MIL just turned me on to your site and I am hooked!!!!

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  51. I made these tonight. yummy! My boyfriend loves coconut shrimp, but can't eat fried food. His new favorite...He ate 10. I used orange marmalade in place of the apricot preserves. Wonderful!

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  52. I made these tonight for dinner. Yummy! One of my kids told me "I don't like shrimp and I don't like coconut, but these are good." Too funny.

    Kristina

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  53. We had this for dinner tonight. It was delicious!

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  54. Delicious! Huge hit at the New Years party. Took less time to cook through but I put it under the broiler for 30 seconds to brown the coconut a bit. Thank you!

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  55. Shrimp cook really quickly - the high heat and long cooking time makes me think that the shrimp would be overcooked or burnt.

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  56. I accidentally bought the wrong kind of coconut flakes. Is there a quick fix to sweeten them?

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  57. Will using a tilapia fillet affect the points much?

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  58. My boyfriend and I made these last night and they were amazing!!! the best coconut shrimp I've ever had because they were so crispy and not soggy! the dipping sauce is so delish as well and I will for sure be making this again! thank you - i'm obsessed with your website!! :)

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  59. Gina, I made these last night. They are fabulous. I didn't have the ingredients for the sauce, so I used a store-bought sweet and sour which went very well with it. I thought the shrimp were SO good! My husband did, too (he still wants me to look up Rainforest Cafe's sauce recipe, though :-). Thanks so much! This was a fun one.

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  60. Made these yesterday for the giants game! They were a big hit. My only problem was that the coconut started to burn after 7 minutes so i turned them over and cooked on the other side for 3 min. Delish!! They were great today for a little snack as well :) well def. be making these again!

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  61. Yummy! Thanks for sharing!

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  62. Made these for dinner tonight...delicious! The whole family enjoyed them!

    Thanks!

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  63. These were fantastic! I have been juicing a lot lately and buying fresh coconuts for the water. I ran the meat through my juicer and it gave me perfectly shredded coconut (and coconut cream!) I was happy to finally have a use for the shredded coconut. I think next time I might try to make a dip with the coconut cream from the juicer since I have it. Overall, I'm very happy with this recipe. :)

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  64. These were delicious! I wish I had made the sauce, but I just don't have enough room for left over ingredients I don't use often. Darn living in less than 700sqft :(

    I didn't spray the pan, just used foil, but that worked against me when flipping them. However, they were really light and crispy. They were just sweet enough to get your sweet tooth fix in!

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  65. Forgive me if this is a dumb question, I'm just starting to cook!! Do the shrimp need to be thawed and then dipped or do you do it frozen??

    Thanks

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  66. This might be a really stupid question. I used only a half lb of shrimp and cooked these for 7 minutes flipped them over, and cooked an addition 3 minutes. The shrimp were perfectly cooked and tasted pretty good. I do wish the coconut was more brown and crispy. The leftover coconut bits that fell directly onto the baking sheet were perfectly brown and crispy and tasted great. How do I get the coconut more brown without overcooking them shrimp? Should I put it under the broiler? For how long? Or did I not cook it long enough in the first place?

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    Replies
    1. I cooked mine 10 minutes on each side and at the end I turned the heat up to 500 degrees for about 3 minutes and they came out perfectly crisp and not overcooked. Hope this helps. :)

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  67. These are SO GOOD! I'm spamming the link to all my friends and family at the moment, and forcing everybody to make them immediately. For the question a few comments up, I thawed my shrimp beforehand and they're perfect. I was thinking, maybe toasting some of the coconut shreds and mixing them in the sauce would give it more of an Outback quality. It's still amazing though.. Thanks, Gina!

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  68. Sooooooo good! I made them tonight and could have eaten 20 more! My husband and I both thought they were amazing and so much better than the fried ones at restaurants. My complaint with those is all you can taste is the grease, but these were packed with flavor and so good!

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  69. These are awesome. I have made them several times and they have become a family favorite. Even my picky 6 year old will eat them. My oldest daughter, who will turn 10 in March, requested them for her birthday dinner!

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  70. Thank you, thank you for this recipe, Gina! We're headed to Florida for a trip, & I always cook coconut shrimp while we're there. They are usually so time consuming since I have to fry them in batches plus they make the place very oily smelling for a couple of days. This is not to mention that I feel bad about making such an innocent protein into a fatty food. Really looking forward to trying your recipe without the guilt and odors!

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  71. I just made this recipe and it was delicious!! I will definitely make this again :)

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  72. how many calories without the sauce?

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  73. I just made these and they were amazing but when I turned them in the oven half of the crust came off :( Anyone have any suggestions?

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    1. Did you use the whole egg or only the egg white? Mine would not have stuck with just egg white but it worked great for me. Also, did you spray the pan with non-stick cooking spray? I baked mine on foil and sprayed with non-stick really well. Better luck next time! :o)

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  74. Cant wait to try this...
    Is this freezer friendly?

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  75. What would the calories be if you don't include the dipping sauce?

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  76. Hubby gave this a perfect 10! That is so rare because he's a picky guy. Thank you!

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  77. Three measly shrimp in a serving that totals almost 1/4 of my daily Points Plus values?

    I'm sorry, but being held to eating only three of these shrimp for FOUR POINTS means I'm not even gonna go there.

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  78. Made this for the 4th of july. They are delicious and everyone loves them!

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  79. Oh my goodness! I made these tonight and let me just tell you...AMAZING! You won't miss not having these puppies fried! I didn't have rice wine vinegar on hand, so I used red wine vinegar, a dash of salt and a teaspoon of sugar with my sugar-free apricot preserves and chili flake...delicious! I can't wait to try more of your recipes! Keep em comin!

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  80. These shrimp are awesome! I had them with store bought sweet chili sauce and it was very good :))

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  81. I pinned this recipe a few weeks ago and finally made it last night...it was AMAZING! I knew it would be good (as I've loved every Skinnytaste recipe I've made), but it completely exceeded my expectations!

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  82. I made this tonight and they were amazing!!! i only had unsweetened coconut, so I can only imagine what sweetened would taste like. I was only mildly satisfied with the dipping sauce-- i may have put a bit too much vinegar in. Still, A+ recipe!

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  83. wonderful! I added the tiniest pinch of paprika to the crumb/coconut mix and made a low cal mayonaise mixed with lime juice and zest to dip. I used a silicon baking mat and nothing stuck.

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  84. Would you mind adding "raw" to the ingredients. I bought precooked because it didnt say so not sure if they will turn out okay...

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    Replies
    1. Ok, if I ever used cooked shrimp in a recipe, I note that but I will adjust.

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  85. Made this for dinner tonight. Loved it and hubby approved so it can enter the dinner rotation :)

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  86. Best coconut shrimp ever - hands down! We will be making this over and over again. Thanks!

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  87. Made these and they were so good! Used raspberry jam instead of apricot.

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  88. whipped these up as a quick appetizer while watching the game! so good & i served with thai chili dipping sauce. i did cook the shrimp about 10 more minutes though, since hubbie and i don't like when the inside is a mushy texture.

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  89. I made these shrimp two nights in a row, that's how amazing they were! Thank you for this!!

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  90. In order to prep these in advance, I par-baked them by cooking them for half the time on each side and then stored them in the fridge. Then, before serving, I cooked them for 5 minutes on each side at the original cooking temperature. Everyone loved them!! For my next event, I'm going to try finishing them in my toaster oven. Will post how that goes.

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    Replies
    1. I made these again (because they're awesome), only this time my oven was full of turducken. I par-baked them and finished them in my toaster oven and they still turned out great. Gotta love this recipe!!

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  91. Big hit with my friends....even two guys who aren't shrimp lovers enjoyed them...the dipping sauce was great also..thanks

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  92. Pinned a similar recipe but using chicken...delicious! Can't wait to try it using shrimp.

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  93. Super yum! Our guests loved them. The only change I like to make is to not "lightly salt" the shrimp before coating. We lightly salted after baking - I like the close pairing of salt/sweet by putting salt on the coconut. Also, because I find some shrimp is inherently too salty, I prefer to salt after tasting the finished product :)

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  94. Happy New Year Gina! Your website/blog has totally transformed all my favorites into delicious reduced cal/carbs/low fat delights! I loved the coconut shrimp and I used the apricot jam and added honey and a squirt of Siracha, rice vinegar, drop of sesame oil, s&p, YUM! The sweet with the savory coconuty Tender shrimp were a hit! I paired that with Cook yourself Thin's recipe for penne nolla vodka recipe (fabulous skinny version btw). I thoroughly love your recipes! keep em coming! H N Y

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  95. Made these tonight and they were amazing! My hubby, myself, and our almost 3 year old all gobbled them up. The texture with the coconut turned out fabulous and the dipping sauce was a perfect complement to the shrimp. Love every recipe we've ever made from skinny taste...keep em' coming!

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  96. These were great! Thanks!

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  97. Another amazing dinner tonight thanks to this recipe. My husband and 8 yr old gobbled those shrimp up. Awesome!

    Lyndsay

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  98. I made these last night. They were the best shrimp I have ever had! No sauce needed!

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  99. Made these fir the Super Bowl. GONE before the end of the 1st quarter. YUM!!!!!

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  100. I just made this and am obsessed. I planned to put it on salad so didn't bother with the dipping sauce, but I did drizzle with honey after I flipped them to give it some sweetness. Delicious!

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  101. Hi Gina- I am allergic to shrimp :( Could i substitute chicken for this instead? If so, same quantities/cooking times or different? Thanks!

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  102. I made these for super bowl! A huge hit!

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  103. PrettyBrownSugar2/19/13, 9:31 PM

    I made this tonight, and it was very good. I like things heavily seasoned so I added a healthy sprinkling of Mrs. Dash onion and herbs. That, combined with the sweetness from the coconut and dipping sauce were a winning combination for me.

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  104. This recipe was the first time I had ever even tried coconut shrimp! Sooo yummy and the sauce was great!

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  105. My husband begs me to make these! They are delicious, a bit time consuming to make but so good!

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  106. Gina - can i line my baking sheet with parchment paper for this?

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  107. Gina, these were awesome! My mom is on Weight Watchers, and loves Outback coconut shrimp. She was really pleased with this version of Coconut Shrimp. I really had no problem with the recipe. Love your recipes! Thanks!

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  108. Had never tried making coconut shrimp before. Baked these up last night. They were excellent!

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  109. Made these yesterday for a dinner party and they didn't turn out as great as I expected. Could they have been fried instead of baked? It would make them less healthy but maybe taste better?

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  110. These look delicious. Will try them soon. Do you think they would be ok with just using cocktail sauce rather than the dipping sauce?

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    Replies
    1. I don't know if cocktail sauce would be good with the coconut flavor - it would cover it up. I've used a sweet chili sauce before - almost like sweet and sour with a kick - I get it at Trader Joe's. I think you'll want something fruity and spicy! :)

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  111. Sooooo good - really delicious recipe!!

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  112. Just made these...holy hell they're good!

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  113. look so yummy but why are they more points with the new plan makes you want to go back to the old plan lol

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  114. These are fantastic. I made them with colossal shrimp and Red's Unsweetened Coconut flakes. I put the panko and coconut in my little chopper and it made it easier to coat the shrimp. Used my Misto, the coating stays on perfectly. Absolutely delicious.

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  115. That's Bob's Red Mill Unsweetened Coconut Flakes!

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  116. Simply delicious. But can you do them up a head of time like a week and freeze them?? thank you

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  117. I could not find rice wine vinegar. I found rice vinegar. Will that work?

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  118. I tried this recipe for the second time last night to go along with our Valentine's Day steak dinner. We enjoy these shrimp. I have a blog about life around triathlon training and I linked to your blog from my post today because I talked about these tasty shrimp that I made!

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  119. I made these for dinner, they were delicious. I think next time I'll use half sweetened and half unsweetened coconut. I didn't have any apricot jelly for the sauce so I used chilli sauce and spicy mustard. It paired very well with it.

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  120. Can you share the directions for using a pressure cooker?

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  121. Sorry, I put this on the wrong entry!

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