Healthy Coconut Shrimp
Get ready to indulge in the perfect balance of crunch and tropical flavor with this Healthy Coconut Shrimp recipe! Featuring tender, juicy shrimp coated in a crispy blend of unsweetened shredded coconut and panko breadcrumbs, this baked version skips the excess oil without sacrificing taste. Seasoned with garlic powder, paprika, and a hint of salt and pepper, these golden-brown shrimp are baked to perfection in just 15 minutes for a guilt-free, protein-packed delight. Using whole wheat flour and coconut milk for added natural goodness, this dish is both light and flavorful. Perfect as an appetizer, main dish, or snack, serve these shrimp hot with a tangy sweet chili sauce or your favorite dip for a tropical-inspired feast that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined (tails on optional)
- 1 cup Unsweetened shredded coconut
- 0.5 cup Panko breadcrumbs
- 0.25 cup Whole wheat flour
- 2 large Eggs
- 0.25 cup Coconut milk (unsweetened)
- 1 tsp Garlic powder
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
In a small mixing bowl, combine the shredded coconut and panko breadcrumbs. Mix well and set aside.
In another small bowl, mix the whole wheat flour, garlic powder, paprika, salt, and black pepper.
In a medium bowl, whisk together the eggs and coconut milk until combined.
Pat the shrimp dry with paper towels to remove excess moisture. This helps the coating stick better.
Dredge each shrimp in the flour mixture, shaking off any excess. Dip the shrimp into the egg mixture, then coat it thoroughly with the coconut-panko mixture. Press lightly to ensure the coating sticks.
Place the coated shrimp onto the prepared baking sheet in a single layer, ensuring no pieces overlap.
Lightly spray the shrimp with cooking spray to help the coating crisp up in the oven.
Bake the shrimp in the preheated oven for 12-15 minutes, flipping them halfway through to ensure even cooking. The shrimp should turn golden brown and opaque when finished.
Serve immediately with your choice of dipping sauces, such as sweet chili sauce or a yogurt-based tropical dip.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 10.4 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 297 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
