Healthy Crispy Baked Coconut Shrimp

Name: Healthy Crispy Baked Coconut Shrimp
Total time: 30 min
Yield: 10
Ingredients: 1/2 cup water; 1/2 cup rice vinegar; 1/2 cup zero calorie zero sugar granulated sugar substitute; 1 tsp finely grated fresh ginger; 2 tsp crushed red pepper flakes; 1 tsp no salt added ketchup; 2 garlic cloves, finely minced; 1 tsp cornstarch; 1/2 Tbsp water; Non-stick cooking spray; 1 lb (about 30) large raw shrimp, peeled and deveined; 1/4 cup gluten-free all purpose flour; 1/2 tsp garlic powder; 1/2 tsp freshly ground black pepper; 1/4 tsp smoked paprika; 1 large egg; 1 egg white; 3/4 cup shredded unsweetened coconut; 1/4 cup gluten-free panko bread crumbs; Chopped fresh parsley, for garnish

By Adam Fisher

Published 2/20/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic

Our Healthy Crispy Baked Coconut Shrimp is a heart-healthy, gluten-free, and diabetic-firendly recipe that delivers crunchy, golden-brown shrimp without the excess oil from frying. Coated in a flavorful blend of gluten-free flour, unsweetened shredded coconut, and gluten-free panko breadcrumbs, each bite is light and satisfying. Baking at high heat ensures a crunchy texture while keeping it lower in fat and calories. Paired with a homemade sweet chili sauce, this dish is perfect as an easy appetizer or quick side dish. Packed with lean protein and natural fiber, these baked coconut shrimp are a nutritious way to enjoy a restaurant-style favorite while sticking to a heart-conscious diet.

If you like this recipe, check out more of our delicious heart-healthy appetizer recipes.

Total Time

30 minutes

Servings

10

Calories

100

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How to Make Crispy Baked Coconut Shrimp

Sweet Chili Sauce

Step 1

In a small saucepan, combine ½ cup water and rice vinegar. Bring to a boil over high heat. Stir in sugar replacement, ginger, crushed red pepper flakes, ketchup, and garlic. Simmer on medium-low heat for 5 minutes.
Step 2

In a small bowl, mix cornstarch with ½ tablespoon water until smooth. Whisk the slurry into the simmering chili sauce and continue cooking for 1-2 minutes until slightly thickened. Remove from heat and allow to cool completely. Transfer to a serving bowl, cover, and refrigerate until ready to serve with the shrimp.

Baked Coconut Shrimp

Step 1

Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
Step 2

In a shallow bowl, sift together gluten-free flour, garlic powder, black pepper, and smoked paprika. In a second shallow bowl, whisk together the egg and egg white. In a third shallow bowl, combine shredded coconut and gluten-free panko breadcrumbs.
Step 3

Dip shrimp into the flour mixture, shaking off any excess. Then dredge in the egg mixture, letting any excess drip off. Lastly, coat the shrimp in the coconut mixture, gently pressing to adhere.
Step 4

Arrange shrimp in a single layer on the prepared baking sheet. Lightly spray the tops with nonstick cooking spray. Bake for 12 to 15 minutes, flipping halfway through, until the shrimp are golden brown and crispy.
Step 5

Season immediately with additional black pepper, if desired. Garnish with chopped parsley and serve with homemade sweet chili sauce.

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Nutrition Facts

Serving Size:

3 shrimp, 1 Tbsp sauce

100

Calories

5

g

Fat

79

mg

Cholesterol

273

mg

Sodium

8

g

Carbs

4

g

Sat. Fat

1

g

Fiber

8

g

Protein

1

g

Sugars

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Healthy Crispy Baked Coconut Shrimp

Ingredients

Sweet Chili Sauce

Baked Coconut Shrimp

How to Make Crispy Baked Coconut Shrimp

Sweet Chili Sauce

Step 1

Step 2

Baked Coconut Shrimp

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Facts

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