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Coconut Shrimp with Creamy Dipping Sauce

  • 25 m
  • 35 m
Carolyn Casner
“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.”


    • ⅓ cup all-purpose flour
    • ½ teaspoon garlic powder
    • ½ teaspoon ground ginger
    • 2 large eggs
    • 1 cup unsweetened shredded coconut
    • ½ teaspoon salt
    • 1 pound large shrimp (21-25 count), peeled and deveined, tails intact
    • ⅓ cup low-fat plain Greek yogurt
    • 1 tablespoon sweet chili sauce
    • 1 tablespoon chopped fresh cilantro


  • 1 Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
  • 2 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.
  • 3 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.
  • 4 Meanwhile, combine yogurt, chili sauce and cilantro in a small bowl. Serve the shrimp with the yogurt sauce for dipping.
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