Best 4 Oven Baked Coconut Shrimp Low Fat Recipes

Tantalize your taste buds with our delightful oven-baked coconut shrimp, a symphony of flavors that will transport you to a tropical paradise. This low-fat recipe offers a healthier alternative to traditional fried shrimp, without compromising on taste. Succulent shrimp are coated in a flavorful blend of coconut, panko breadcrumbs, and zesty seasonings, then baked to perfection in a hot oven. The result is a crispy, golden-brown coating that encases succulent shrimp, delivering a satisfying crunch with every bite. Accompanying the coconut shrimp are three tantalizing dipping sauces that elevate the dish to new heights: a tangy sweet and sour sauce, a creamy avocado ranch sauce, and a spicy sriracha mayo. Each sauce adds a unique dimension of flavor, allowing you to customize your shrimp experience. Whether you prefer a classic sweet and sour kick, a creamy and herbaceous dip, or a spicy and fiery sensation, these sauces have got you covered. Get ready to embark on a culinary journey that will leave you craving more!

Here are our top 4 tried and tested recipes!

BAKED COCONUT SHRIMP

Baked Coconut Shrimp image

With a crispy coconut outer shell and sweet tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.

Provided by Catherine McCord

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Canola or olive oil spray
1 pound frozen raw peeled and deveined shrimp, thawed and tails removed
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
2 large eggs, beaten, or 1/2 cup buttermilk
1 cup unsweetened shredded coconut
1/2 cup ketchup
2 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon water
1 teaspoon soy sauce
1/2 teaspoon minced ginger

Steps:

For the shrimp: Position a rack in the center of the oven and preheat the broiler. Set a wire rack in a rimmed baking sheet and spray the rack with oil.
Pat the shrimp dry.
Place the flour and salt in a bowl and whisk together. Place the eggs in another bowl, and the coconut in a third bowl.
Working in batches, lightly coat the shrimp in the flour and gently tap to remove the excess; dip in the egg and then roll in the coconut to coat. Place the coconut shrimp on the prepared wire rack.
When all the shrimp are on the rack, lightly spray them with oil. Transfer the baking sheet to the oven and broil the shrimp on the center rack until crispy and cooked through, about 3 minutes per side.
Meanwhile, make the sauce: Place all of the ingredients in a small bowl and stir until combined.
Serve the coconut shrimp with the dipping sauce on the side.

BAKED COCONUT SHRIMP

Baked Coconut Shrimp image

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.

Provided by girlbob

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE

Low-Fat Baked Coconut Shrimp With Dipping Sauce image

Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!

Provided by KadesMom

Categories < 30 Mins

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup Baker's angel flake sweetened coconut, toasted
1 (3 ounce) package Shake-n-Bake, original chicken
1 teaspoon curry powder
1/4 teaspoon ground red pepper
1 egg
1 lb raw shrimp, peeled and deveined
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
Preheat oven to 400 degrees.
Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
Beat egg in separate pie plate.
Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
Place on lightly greased baking sheet.
Bake 10-12 minutes or until shrimp are cooked through.
While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.

OVEN-BAKED COCONUT SHRIMP (LOW-FAT)

Oven-Baked Coconut Shrimp (Low-Fat) image

There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

Provided by Kittencalrecipezazz

Categories Coconut

Time 40m

Yield 26 serving(s)

Number Of Ingredients 6

Ingredients

26 large uncooked shrimp (peeled, deveined and leave tails intact)
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon ground red pepper (can use more)
3 large egg whites
1 1/2 cups sweetened flaked coconut

Steps:

Set oven to 375 degrees F.
Rinse the shrimp under cold water and pat dry with paper towels.
In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
Place the coconut in a shallow dish.
Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
Lightly spray the shrimp with cooking spray.
Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.

Tips:

Choose the right shrimp: Look for shrimp that are fresh and firm, with a slightly translucent appearance. Avoid shrimp that are brown or have a slimy texture.
Use unsweetened shredded coconut: This will help keep the recipe low in fat and sugar.
Use a light coating of oil: This will help the coconut adhere to the shrimp without making them greasy.
Don't overcrowd the baking sheet: Make sure to leave enough space between the shrimp so they cook evenly.
Bake the shrimp until they are golden brown and cooked through: This will take about 10-12 minutes.
Serve the shrimp immediately: They are best enjoyed hot and crispy.

Conclusion:

This recipe for oven-baked coconut shrimp is a delicious and healthy way to enjoy this classic dish. The shrimp are coated in a light breading made with unsweetened shredded coconut, which gives them a slightly sweet and nutty flavor. The shrimp are then baked until they are golden brown and crispy. This recipe is perfect for a party appetizer or a main course served with rice and vegetables.