Oven Fried Coconut Shrimp with Orange-Chili Dipping Sauce

25 minutes



Lighten up your favorite fried appetizer by pre-toasting a mixture of unsweetened coconut and panko for the perfect oven-fried crunch. These crispy little bites are absolutely addictive with sweet and spicy dipping sauce. And for my WW friends, just 5 SP on Blue & Purple and 6 SP on Green for a serving of 6-8 shrimp plus sauce!

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Adjust Servings
1/2 cup shredded unsweetened coconut
1/2 cup panko breadcrumbs
1 teaspoon coconut oil
1/2 teaspoon kosher salt
1/4 teaspoon curry powder
1 large egg beaten
1 lb large peeled deveined shrimp
Dipping Sauce
3 tablespoons no sugar orange marmalade
3 tablespoons Thai chili sauce
1 tablespoon lime juice
pinch salt and red pepper flakes
Optional chopped scallions for garnish
Nutritional Information
190kcal Calories
14g Carbohydrates
18g Protein
8g Fat
5g Saturated Fat
218mg Cholesterol
916mg Sodium
122mg Potassium
2g Fiber
8g Sugar
40IU Vitamin A
4mg Vitamin C
125mg Calcium
2mg Iron


Preheat oven to 450 degrees and line a standard baking pan with parchment paper.
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Combine coconut and panko in a shallow bowl. Heat coconut oil in a medium non-stick skillet over medium-low heat. Add coconut mixture and cook for 3-5 minutes, stirring constantly, until lightly browned.
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Stir in salt and curry powder and return to shallow bowl. Beat egg in a medium bowl, add shrimp, and toss to coat. Dredge shrimp in coconut mixture and place on prepared pan.
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Bake shrimp for 10 minutes or until firm and cooked through. While shrimp cook, whisk together dipping sauce ingredients. Serve shrimp with sauce.
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You can also make these in your Air Fryer for extra crispy results! Just cook in batches so the shrimp have room between them on 450 degrees for 5-7 minutes per batch.

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