Baked Coconut Shrimp with Spicy Dipping Sauce

Baked Coconut Shrimp with Spicy Dipping Sauce

"Baking, instead of frying, yields deliciously crispy, crunchy shrimp."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


15 m servings 293 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Ready In

  1. Preheat oven to 450 degrees. Lightly spray a baking sheet with canola oil. Peel and devein shrimp. Using a small, sharp knife, "butterfly" shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.
  2. Beat egg whites and Pure Almond in a shallow bowl. Combine panko and coconut in another shallow bowl. Dip shrimp in almond milk/egg mixture, then into crumb mixture, pressing to coat and placing shrimp on the baking sheet as you go. Lightly spray shrimp with oil and bake 5-7 minutes per side, until lightly golden brown and cooked through.
  3. To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.


Read all reviews 13
Most helpful
Most positive
Least positive

The flavors are great. I substituted coconut milk for almond milk. The only problem I had was with the panko. When baked I never experience the golden brown color pictured. The shrimp were perfe...

Delicious! I didn't have Almond flavored Silk, but used regular Silk. Next time I will try the almond flavored. Dipping sauce was also a big hit with my family.

Great easy recipe! Charlene - Silk is in the dairy by the milk. We drink it because my son is lactose intolerant.

Wow. Dipping sauce really made this dish pop!!! Followed recipe exactly. Highly recommend.

What is Almond Silk and where do I find it?

Ok, I'm only rating the sauce. It was phenomenal! We served it at a hot oil fondue party for shrimp, beef and chicken and it was a favorite!!

Everybody enjoyed this dish. Made it exactly like the recipe. Makes enough for 4 people.

Easy to make, very good flavor


Other stories that may interest you