Low Fat Baked Coconut Shrimp with Dipping Sauce
Elevate your appetizer game with this irresistible Low Fat Baked Coconut Shrimp with Dipping Sauce, a guilt-free take on a tropical favorite! Juicy shrimp are coated in a golden, crispy blend of panko breadcrumbs and unsweetened shredded coconut, then baked—not fried—for a satisfyingly crunchy exterior without the excess oil. The paprika and garlic powder lend a savory kick, perfectly complemented by a tangy-sweet dipping sauce made with low-sugar apricot preserves, soy sauce, and a touch of sriracha for a customizable hint of heat. Ready in under 30 minutes, this easy, healthy recipe is perfect for entertaining or a special weeknight treat, offering all the flavor with none of the fuss. Your taste buds—and guests—will thank you!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined (tails on)
- 3 large Egg whites
- 0.75 cup Panko breadcrumbs
- 0.75 cup Unsweetened shredded coconut
- 0.25 cup All-purpose flour
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- as needed Cooking spray
- 0.5 cup Low-sugar apricot preserves
- 1 tablespoon Reduced-sodium soy sauce
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Sriracha or hot sauce (optional, for heat)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and lightly coat with cooking spray.
Set up a dredging station with three shallow bowls. In the first bowl, mix the all-purpose flour, paprika, garlic powder, salt, and black pepper. In the second bowl, whisk the egg whites until frothy. In the third bowl, combine the panko breadcrumbs and shredded coconut.
Pat the shrimp dry with paper towels. Working one at a time, dredge a shrimp in the flour mixture, shaking off the excess. Dip it into the egg whites, allowing the excess to drip off, and then coat it in the panko-coconut mixture, pressing gently to adhere.
Place the coated shrimp on the prepared baking sheet in a single layer. Repeat with remaining shrimp.
Lightly spray the tops of the shrimp with cooking spray to help them crisp up while baking.
Bake in the preheated oven for 10-12 minutes, flipping halfway through, until the shrimp are cooked through and the coating is golden brown.
While the shrimp bake, prepare the dipping sauce. In a small bowl, whisk together the apricot preserves, soy sauce, rice vinegar, and sriracha (if using) until well combined.
Serve the baked coconut shrimp warm with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 32.4 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 236 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2053 mg | 44% | |
*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.
