This is not going to taste like the Coconut Shrimp you get at a restaurant. This recipe is a little lighter. It’s not deep fried so the flavor of the shrimp dominates, but with a light coating of coconut. Low in oils and low in calories, it’s a bit healthier too. This is one of our buddy Alex’s favorites. I know I can’t make it quite as well as his mom does in a kitchen oven (although she’s a lifelong PRO in a sailboat galley!). But I’m gonna try!

Baked Coconut Shrimp

For a print friendly recipe see below

1.5 lbs unpeeled shrimp
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean Jerk seasoning
1 cup sweetened flaked coconut
1 cup Panko breadcrumbs
1/2 teaspoon cayenne

Steam or boil the shrimp until pink, about 10 minutes. Peel the shrimp. Leave the shrimp shells, heads, whatever is left…for seafood stock. Or if you’re not inclined, just toss them.

And here is the secret to this recipe. Reynold’s Wrap Non-Stick. With the combination of the egg wash and cornstarch, these shrimp totally stick to the pan unless you thoroughly coat it with oil. Or use Reynold’s Wrap Non-Stick. It made my life so much easier.

Line a baking sheet with Reynold’s Wrap Non-Stick Foil. Preheat your galley oven to 450º or as hot as you can get it.

Beat the two egg whites in one small bowl. In a separate bowl, mix the corn starch and Jerk Seasoning.

In a larger bowl, mix together the shredded coconut, Panko flakes and cayenne pepper.

Now do the dip. First dust a shrimp in the cornstarch, then dip into the egg whites, then sink it into the spiced shredded coconut. Pack the coconut onto the shrimp and place it on the foil.

Place all of the shrimp on the foil and lightly spray with cooking spray.This will help give the shrimp a crispy look. Cook in your preheated oven for 15 minutes. If you have a broiler, you can turn that on the last two minutes to help brown the tops.

While that’s cooking, whip up this wonderful sweet mustard dipping sauce.

Honey Mustard Sauce

1/2 cup plain yogurt
2 tablespoons honey
2 teaspoons mustard
1 tablespoon horseradish

Mix all ingredients with a wire whisk until blended. Serve in a separate dipping bowl. This can be made ahead and stored for up to 3 days.

PRINT RECIPE ADD TO COLLECTION Go to Collections

Baked Coconut Shrimp with Honey Mustard Sauce

Baked, not fried, this is lighter than the typical Coconut Shrimp you'll find in restaurants.

Ingredients

Baked Coconut Shrimp

• 1 1/2 lbs Peeled or unpeeled fresh shrimp, with tails on
• Vegetable cooking spray
• 2 Egg whites
• 1/4 cup Corn starch
• 1 tbsp Caribbean Jerk Seasoning
• 1 cup Sweetened flaked coconut
• 1 cup Panko bread crumbs
• 1/2 tsp Cayenne pepper

Honey Mustard Sauce

• 1/2 cup Plain yogurt
• 2 tbsp Honey
• 2 tsp Country dijon mustard
• 1 tbsp Horseradish

Instructions

Baked Coconut Shrimp

• Steam or boil the shrimp until pink, about 10 minutes. Peel the shrimp leaving tails on.
• Line a baking sheet with Reynold’s Wrap Non-Stick Foil. Preheat your to 450º.
  
• Beat the two egg whites in one small bowl. In a separate bowl, mix the corn starch and Jerk Seasoning.
• In a larger bowl, mix together the shredded coconut, Panko flakes and cayenne pepper.
• Dust a shrimp in the cornstarch, then dip into the egg whites, then sink it into the spiced shredded coconut. Pack the coconut onto the shrimp and place it on the foil.
• Place all of the shrimp on the foil and lightly spray with cooking spray. Cook in your preheated oven for 15 minutes. If you have a broiler, you can turn that on the last two minutes to help brown the tops.

Honey Mustard Sauce

• Mix all ingredients with a wire whisk until blended. Serve in a separate dipping bowl. This can be made ahead and stored for up to 3 days.

Notes