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
This dish looks and sounds delicious. I like coconut shrimp and have never made it at home.
I’m a seafood lover and this recipe sounds soooo good! I need to try it!
I wish you could see my happy dance that I can finally have coconut shrimp again!!! 1,100 cal in one serving?! Thank you for posting this!!!
So glad I found this! We’ll be trying this soon! Yummm!
These look great Sandra. I’ve been looking for a baked coconut shrimp recipe and this is it. So much healthier and pretty simple too I love it. Thanks for sharing on Great Idea Thursdays 43 this is being featured this week 🙂
These look just amazing, Sandra! I LOVE shrimp and this is a recipe I definitely want to try! Ugh, I’ve had so much going on and am so behind, but so happy I did not miss this! Pinning and sharing! Hope you are having a happy week!
Oh Cindy, I totally understand and so happy you came by!!! We must stay in touch! Heading on over to you! xo San
Sandra, these look awesome! I love pineapple puree, too. Nice touch 🙂
Looks delicious! Pineapple puree sounds so good.
Very creative way to make shrimp a stand out entree! Pinning! Thanks for linking up at The Four Seasons Blog Hop! Sandra from Scrumptilicious 3 You!
Oh my! This looks devine! Love the pineapple sauce, it sounds simple to make!
This was soooo good! I can’t believe the low cal count. I served it with a feta/apple/lettuce salad with a lime infused olive oil. It went perfectly!
OH I love the salad, so making that! So happy you loved it! Come back soon! xo San
This post makes me yearn for summer and a trip to Hawaii, Sandra! But in the meantime, I think this shrimp could do a pretty good job of tiding me over. 😉 Pinning, and I can’t wait to try this! Thanks so much for linking up with us at Moonlight & Mason Jars!
This shrimp looks absolutely amazing! I love coconut shrimp. I love that yours is baked not fried and who can resist something sweet, especially pineapple. Just pinned this and you will be a Fabulous Feature this week!