Oven Fried Coconut Shrimp with Orange-Chili Dipping Sauce

March 2, 2022

25 minutes

easy

6

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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Ingredients

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

Directions

1.

Preheat oven to 450 degrees and line a standard baking pan with parchment paper.

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2.

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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3.

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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4.

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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Notes

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.