Baked Coconut Shrimp with Pineapple Puree is incredibly tasty and just as irresistible as the fried version, but now you don’t have to resist!
One of my favorite appetizers is coconut shrimp. But I rarely order it, in fact, it is only on a very special occasion like my birthday do I get it. That was until I found a healthier, lower calorie and fat version. YAHOO! Happy dance!
Here is the “skinny” on the calories and fat:
Fried restaurant version 1,176 calories and 33.2 grams of fat per serving. (What?)
Baked version, 212 calories, 5 grams of fat. (Yeah, baby!)
Now usually when a recipe is lower fat or even reduced fat, it doesn’t taste as good. Well, this is not the case. This recipe of Baked Coconut Shrimp is still incredibly tasty and just as irresistible, but now you don’t have to resist!
Enjoy, indulge, and be happy! XOXO San
How do you make Baked Coconut Shrimp with Pineapple Puree?
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally. Remove from oven and completely cool.
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In a small mixing bowl combine 3 tablespoons of the toasted coconut with panko crumbs.
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Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
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Place the flour on a plate or in a shallow dish.
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In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.
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Dredge the shrimp in the flour, completely covering, shaking off all extra. Add the shrimp to the egg whites and toss to coat completely. Add the shrimp a few at a time to the panko crumbs, make sure each shrimp is completely covered and coated.
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Place the breaded shrimp on the wire racks and season
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Place in the oven and bake until golden, crispy and cooked all the way through, about 8 minutes.
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After they are done baking, sprinkle remaining toasted coconut over the shrimp. Serve with pineapple puree.
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In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.
If you love this recipe, be sure to check out Baked Coconut Chicken with Sweet Chili Pineapple Sauce next!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Baked Coconut Shrimp with Pineapple Puree
Ingredients
- 1/4 cup unsweetened coconut flakes
- 3/4 cup whole-wheat panko breadcrumbs
- 1/4 cup whole-wheat flour
- 3 egg whites
- 1 teaspoon coconut extract
- 8 ounces large shrimp peeled and deveined
- salt and pepper to taste
- 8 ounce can unsweetened crushed pineapple
- 1 teaspoon chili garlic sauce find this in the Oriental section at your grocery store
Instructions
Baked Coconut Shrimp
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally. Remove from oven and completely cool.
- In a small mixing bowl combine 3 tablespoons of the toasted coconut with panko crumbs.
- Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.
- Place the flour on a plate or in a shallow dish.
- In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.
- Dredge the shrimp in the flour, completely covering, shaking off all extra. Add the shrimp to the egg whites and toss to coat completely. Add the shrimp a few at a time to the panko crumbs, make sure each shrimp is completely covered and coated.
- Place the breaded shrimp on the wire racks and season
- Place in the oven and bake until golden, crispy and cooked all the way through, about 8 minutes.
- After they are done baking, sprinkle remaining toasted coconut over the shrimp. Serve with pineapple puree.
Pineapple Puree
- In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.
PS: The first time I made this, I immediately had two servings all by myself! They are that good and there was no shame, no shame at all.
Kids review: Everyone except for Madden, 6 years, loved this. But Madden won’t even try anything with shrimp. My girls, Jordan, 8 years and Jersey, 5 years loved the sauce, whereas Aiden, 10 years thought it was spicy. Overall a win!
Adapted from Rocco Dispirito
Sandra, I ADORE coconut shrimp!! They are my favorite and everytime they are on a menu, IHAVE to have them!! This recipe looks FAB!!
Renee – ME too! You will love this! And you will love that you can eat three times as many and still not feel bad. xo San
This is such perfect timing because this is my mom’s favorite appetizer. She gets it wherever we go to eat and she is coming to visit this weekend. Now I can make it for her!
Oh yay! This makes my day, she and you will love it! xo San
We don’t eat seafood, but I betcha I could substitute in some chicken and it would be delicious 🙂
I have actually never tried shrimp if you can believe it! My mom never once served seafood when I was growing up and I can’t bring myself to try it. I bet my husband would love this recipe though. He frequently orders shrimp when we eat out.
Shrimp is my favorite! This looks delicious!
I had the best shrimp like this at Outback last night! It’s good to know I can duplicate it at home!
Oh my goodness, this looks delicious. I have always been afraid to make shrimp at home, ha
Coconut and shrimp are perfect combo!
I love coconut shrimp! This looks wonderful and I would love to try to make this!
I have always loved coconut shrimp but I rarely order it because it is so unhealthy. This would be easy to make at home and much healthier than the version I get at Red Lobster.
Pam and you are going to love it just as much! Can’t wait for you to try! I love the ones at Red Lobster too! xo San
You had me at SHRIMP. Pinning this recipe for future reference.
This sounds so good! We always order the coconut shrimp at Outback, but this seems like a much healthier version. Thanks for sharing!
I love that you baked these-such a more healthy option! We are constantly baking things now in an effort to cut down on fat and calories
That looks delectable. The presentation is just as gorgeous as the recipe sounds fab. I’m passing this on to my sister, who loves shrimp and is always looking for good recipes.
Mmmm, I love coconut shrimp and the pineapple sauce sounds divine. Mmmm!
This looks delish! I love shrimp but cannot eat it do to allergies. Before I had kids I used to take benadryl and then eat shrimp. lol Yeah, I used to live on the edge.
My sister is a huge fan of shrimp and she would love this recipe! It looks delicious.
This looks wonderful, love shrimp. Looks very tropical!
Ok, the puree put it over the top. This is a fabulous recipe!
Liz, I could drink the puree! It is so good. xo SAn
This has my husband written all over it. Looks like a good date night appetizer!
I can’t tell you how much I love coconut shrimp, and I tried not to read the numbers you mentioned for the restaurant version! Yours sounds amazing, and the pineapple puree — yum! Thank you, thank you, thank you!
Oh yum, this looks so good I had to share it on Stumble.
That looks so good. I totally want to make this for dinner one night.
I love coconut shrimp, Thanks for the healthy alternative. I will definitely be trying this recipe one night.
I love coconut shrimp and would love to try the pineapple puree!