Skinny Coconut Shrimp

I looove coconut but it’s something I often forget to use in recipes. It’s such a fun addition to spicy recipes for a little added sweetness, and works wonders on desserts. Well, I was scouring my foodie Pinterest board today trying to figure out something tasty and somewhat healthy to make for dinner, and I came across a good skinny coconut shrimp recipe. It was just what I was looking for on a scorching hot summer night, plus, I had everything I needed for it except the shrimp! So easy and so good. I whipped up a spicy-sweet sauce for dipping and stuffed my face while I indulged on some trash TV — perfect Monday night 🙂

Skinny Coconut Shrimp with Spicy-Sweet Dipping Sauce


  • 1 lb shrimp, peeled and deveined
  • 1/3 cup panko bread crumbs
  • 1/3 cup coconut
  • 1 t salt
  • 1 egg
  • 1 1/2 T flour
  • 1/4 cup raspberry jam
  • 1/4 jalapeno jelly
  • 1 T red wine vinegar
  • Red pepper flakes
  1. Preheat oven to 425 degrees F. Wash shrimp and pat dry. Set aside. Spray baking sheet with nonstick cooking spray.
  2. Combine bread crumbs, coconut, and salt in a shallow dish. Place egg in a separate dish, and flour in another shallow dish. Sprinkle shrimp with salt; dip shrimp first in flour, then egg, then coconut mixture. Place shrimp on baking sheet. Spray shrimp with a little bit of cooking spray.
  3. Bake shrimp for 10 minutes. Flip and bake for an additional 6-7 minutes. 
  4. Meanwhile, for sauce, combine raspberry jam, jalapeno jelly, vinegar, and red pepper flakes (the more flakes, the spicier the sauce!). Taste-test and add more or less of ingredients as necessary. Dip and enjoy! 🙂

Cleaned shrimp!

Shrimp trash…

Dipping line

Little shrimpies before the oven.


Cooked and ready to eat!



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