Healthy coconut shrimp

Over at Skinny Taste, Gina does some great things with recipes. I couldn’t resist when I saw her skinny coconut shrimp recipe.

You can make these as a meal, or make a smaller batch as an appetizer, like I did. I made 4 of them for each Brian and I. I didn’t make a dipping sauce because they are sweet and tasty enough on their own. Why add unnecessary calories?

Here’s Gina’s recipe:


  • 1 lb (24) large shrimp, peeled and deviened (weight after peeled)
  • 1/2 cup + 1 tbsp shredded sweetened coconut
  • 1/2 cup + 1 tbsp panko crumbs
  • 2 tbsp all-purpose flour (you will only use 1 tbsp)
  • 1 large egg
  • pinch salt
  • non-stick spray

Preheat oven to 425F.

Place flour in a small dish. Whisk egg in another bowl. In a separate bowl, combine coconut, panko and salt.

Dip the shrimp in flour and shake off the excess. Dip in egg. Dip in coconut mixture. Place on baking sheet that has been sprayed with non-stick spray.

Once all the shrimp are on the baking sheet, spray the tops of the coconut with more spray.

Bake on the middle rack for 10 minutes. Turn the shrimp over and bake for another 6-7 minutes.

Serve hot.


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