Oven Baked Coconut Shrimp Low Fat
Indulge in the tropical flair of this low-fat Oven-Baked Coconut Shrimp, a guilt-free twist on a classic favorite! Perfectly crispy on the outside and juicy on the inside, these shrimp are coated in a crunchy blend of unsweetened shredded coconut and panko breadcrumbs, then baked rather than fried for a healthier take. With a prep time of just 20 minutes, this light yet flavorful dish comes together effortlessly, making it ideal for weeknight dinners or party appetizers. Flavored with whole wheat flour, egg whites, and a hint of salt and pepper, it’s a wholesome option that doesn’t skimp on taste. Serve these golden beauties hot with your favorite dipping sauce or a refreshing squeeze of lime juice for a dish that’s sure to impress! This recipe checks all the boxes for fans of quick, nutritious, and satisfying seafood dishes.
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Recipe Information
Ingredients
- 1 lb Raw large shrimp, peeled and deveined (tails on)
- 3 large Egg whites
- 0.75 cup Unsweetened shredded coconut
- 0.75 cup Panko breadcrumbs
- 0.33 cup Whole wheat flour
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- Cooking spray
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
In a shallow dish, combine the whole wheat flour, salt, and pepper. Mix well.
In another shallow dish, add the egg whites. Beat them lightly with a fork until frothy.
In a third dish, combine the unsweetened shredded coconut and panko breadcrumbs. Stir until evenly mixed.
Pat the shrimp dry with paper towels. Working one shrimp at a time, dredge each shrimp in the flour mixture, coating it lightly and shaking off any excess.
Dip the floured shrimp into the egg whites, ensuring it is fully coated.
Finally, press the shrimp into the coconut-panko mixture, coating both sides evenly. Place each shrimp on the prepared baking sheet in a single layer, ensuring they do not overlap.
Repeat the process with all remaining shrimp.
Lightly spray the coated shrimp with cooking spray to help them crisp up while baking.
Bake the shrimp in the preheated oven for 12-15 minutes, or until the coating is golden brown and the shrimp are cooked through. Flip the shrimp halfway through baking for even browning.
Remove the baking sheet from the oven and let the shrimp rest for 2-3 minutes before serving.
Serve the coconut shrimp immediately with your favorite dipping sauce or a squeeze of fresh lime juice.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.1 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 370 mg | 28% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1887 mg | 40% | |
*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.
