"This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping." — girlbob
Watch video tips and tricks
large shrimp, peeled and deveined
flaked sweetened coconut
egg whites, beaten until foamy
Absolutely delicious! Here's the orange marmalade sauce recipe I used: 1 cup of orange marmalade, two tablespoons horseradish, and two tablespoons dijon mustard.
Disappointing....cocoanut should be pulsed finer, it was too sweet and overtook the prawns. I have had cocoanut prawns in a high end restaurant and the cocoanut was very fine. The concept is good but it needs some tweaking.......sorry
We love coconut shrimp so I was very happy to see this recipe chosen for the Recipe Group this week. We prepared these exactly as written and they are absolutely perfect. They took 14 minutes on convection bake in my oven. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. I found a copy-cat recipe on-line for Outback's sauce that they serve with these - 1/2 cup orange marmalade, 2 teaspoons stone ground mustard with seeds, 1 teaspoon prepared horseradish and a dash of salt. It really does taste exactly like Outback's. We will be making and enjoying these often. Thanks for sharing!
Wow, I have to say this was one of those surprise good meals! I didn't quite know what to think about baking shrimp for 15 or 20 minutes but I took them out at 16 minutes and they were absolutely perfect! The coconut was just toasted and the shrimp were not over cooked. I had 1 lb of 30 count shrimp and the measurements turned out perfect. I will definately make this again.
This was pretty good but I think if I make it again I'll pulse the coconut in the food processor to make it a little finer. Tasted great though!
Awesome!! Just used 2 whole eggs instead of the egg whites and they came out great!! Use a Thai Chili Glaze as dip... will make again and again!!
This was AMAZING! I will make this often. The recipe is perfect as stated, i wouldn't change a thing. Make sure to turn the shrimp once halfway through cooking so both sides brown.
This was a great recipe, and so much more healthy than frying! I did everything as stated in the recipe, except that I cut down the amount of coconut in an effort to save on sugar and calories (a little coconut goes a long way)...not to mention, I wanted to save those calories for my sauce! I mixed sugar free apricot preserves, horseradish and dijon mustard (can't remember the measurements...just did it all to taste), and it was a great combination. I think next time I may add a bit more Cayenne pepper to the cornstarch mixture, since I like things pretty hot, but other than that think the recipe is perfect as is. :) Thanks for sharing!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Coconut Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 102
See how to make crispy, crunchy coconut shrimp in the oven.
A beer batter keeps the coconut on these crispy shrimp during cooking.
See how to make a quick shrimp bisque with spicy Asian flavors.