Baked Coconut Shrimp with Spicy Dipping

Baked Coconut Shrimp with Spicy Dipping

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"Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce."
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servings 305 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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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.

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  1. Preheat oven to 450 degrees F.
  2. Lightly spray a baking sheet with canola oil.
  3. 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.
  4. Beat egg whites and Silk in a shallow bowl.
  5. Combine panko and coconut in another shallow bowl.
  6. Dip shrimp in coconut/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.
  7. Lightly spray shrimp with oil and bake 5-7 minutes per side until lightly golden brown and cooked through.
  8. To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.



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