Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce
Oven Baked Coconut Shrimp with Pina Colada Dipping Sauce will have you thinking tropical thoughts. Since these crispy, sweet shrimp are baked and not fried you’ll get all the tropical taste without all the fat! Pair them with a delightfully easy greek yogurt based Pina Colada Sauce for Coconut Shrimp.
Ingredients
For the Oven Baked Coconut Shrimp
- 1 pound large or jumbo shrimp, peeled & deveined
- 1 cup shredded coconut
- 1 cup panko
- 2 eggs, beaten
- pinch of salt
- Cooking Spray
For the Pina Colada Dipping Sauce
- ⅓ cup coconut milk
- 8 ounce can crushed pineapple
- ⅓ cup plain greek yogurt
- 2 tablespoons shredded coconut
Instructions
For the Shrimp
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- Dry the shrimp. Sprinkle them with just a pinch of salt.
- Make an assembly line with two bowls and your baking sheet. Put the beaten egg in one bowl. The second bowl will have a mixture of the panko and coconut.
- Dip each shrimp individually in the egg. Next dip the shrimp in the coconut and panko mixture. Take the same shrimp and put it BACK in the egg and then back in the panko and coconut. The second time around make sure the shrimp is covered evenly and looks nice. Put the shrimp on the baking sheet.
- Repeat with each shrimp until they are all lined up on your baking sheet.
- Bake on 400 degrees for 8-10 minutes.
For the Sauce
- Lightly drain the pineapple leaving about half of the liquid behind. Mix together the coconut milk, shredded coconut, crushed pineapple and greek yogurt.
Notes
These Oven Baked Coconut Shrimp are best served right out of the oven!
Nutrition
Calories: 387kcalCarbohydrates: 34gProtein: 31gFat: 14gSaturated Fat: 10gCholesterol: 369mgSodium: 1099mgPotassium: 337mgFiber: 3gSugar: 22gVitamin A: 147IUVitamin C: 10mgCalcium: 247mgIron: 4mg
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