Our creamy, slightly spicy sauce pairs perfectly with this crispy coconut shrimp. The unsweetened coconut flakes get crunchy in the oven for the fried taste you love without the oily mess, plus they're better for you, too. Source: EatingWell.com, February 2018

Carolyn Casner
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

    Advertisement
  • Combine flour, garlic powder and ginger in a shallow dish. Beat eggs in another shallow dish. Combine coconut and salt in a third shallow dish.

  • Butterfly each shrimp by cutting halfway through the back and stopping at the tail, so that the tail stands up. Coat the shrimp in the flour mixture, shaking off any excess. Dip in the egg and let any excess drip off. Then coat with the coconut, leaving the tail uncoated. Place the shrimp, with the tail standing up, on the prepared baking sheet. Bake until the shrimp are cooked through and the coconut starts to brown, about 10 minutes.

  • Meanwhile, combine yogurt, chili sauce and cilantro in a small bowl. Serve the shrimp with the yogurt sauce for dipping.

Nutrition Facts

155 calories; 7.2 g total fat; 5.9 g saturated fat; 139 mg cholesterol; 245 mg sodium. 167 mg potassium; 7.1 g carbohydrates; 1.3 g fiber; 2 g sugar; 16.6 g protein; 58 IU vitamin a iu; 15 mcg folate; 55 mg calcium; 1 mg iron; 24 mg magnesium;

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/15/2018
This was great! I used coconut flour to make it gluten free but will use a different gf flour the next time I make this. I also added a little lime squeeze to the dipping sauce which was a great addition. I'll definitely make this again! Read More
Rating: 5 stars
02/09/2018
It's crazy how crunchy they are without being fried! Loved the dipping sauce. Next time I'll make pineapple salsa too. Read More