Baked Coconut Shrimp

These baked coconut shrimp are an island-inspired par-tay pleaser. They’re baked and so they’re pretty healthy, so not only will your bod be getting ready for vacation, your taste buds will already be there. Aloha.

Prep Time
Cook Time
  • 1 lb. shrimp, peeled and deveined
  • 1 cup coconut milk
  • 1 egg white
  • 1 tsp. Sriracha
  • 1 tsp. salt
  • 1 cup unsweetened shredded coconut
  • ¼ cup bread crumbs
  • olive oil
  1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and spray with cooking spray.
  2. In a medium-sized bowl combine the wet ingredients: coconut milk, egg white, and Sriracha.
  3. In another medium-sized bowl combine the dry ingredients: salt, shredded coconut, and breadcrumbs.
  4. Dip shrimp, a handful at a time, into the wet mixture and then dip into the dry mixture, making sure to coat both sides liberally.
  5. Bake for 15 minutes or until shrimp are bright orange and outside has begun to brown slightly.
  6. Serve with our spicy mango salsa.

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