I’m a sucker for coconut shrimp. Slightly salty, but sweet. Chewy with a crunchy outside. It’s just so freaking delicious. When I made this recipe, I couldn’t stop saying “These are soooo good!” to my husband. I think it was driving him a little crazy but I couldn’t help it. They were soooo good!
I found the recipe at SkinnyTaste so it’s way healthier than what you’ll find in a restaurant. The only thing I changed was that I left the crushed red pepper out of the dipping sauce because I’m a wimp when it comes to spice/heat.
Recipe by SkinnyTaste
- 1 lb large raw shrimp, peeled and deviened
- heaping 1/2 cup shredded sweetened coconut
- heaping 1/2 cup panko crumbs
- 2 Tbsp all purpose flour
- 1 large egg
- pinch salt
- non-stick spray
- 1/2 cup apricot preserves
- 1 Tbsp rice wine vinegar
- Preheat oven to 425°. Cover a baking sheet with aluminum foil (to save on cleanup later), and place a wire rack on top. Spray the wire rack with cooking spray.
- Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour in a small dish. Whiskthe egg in yet another bowl.
- Sprinkle shrimp lightly with salt. Dip the shrimp in the flour, then into the egg, then in the coconut crumb mixture.
- Lay shrimp on the wire rack then spray the top of the shrimp with more cooking spray. Bake on the middle rack for about 15 minutes or until cooked though.
- While the shrimp is cooking, combine the apricot preserves and rice wine vinegar in a ramekin and set aside.
- Remove from oven and serve with dipping sauce.
For more great shrimp recipes, follow my Seafood board on Pinterest!