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Baked Coconut Shrimp

This shrimp is crispy, delicious, and nutritious, a trifecta of goodness you don't want to miss out on.
Course: Appetizer, Dinner, Lunch
Cuisine: Universal
Keyword: Low-Carb, Quick and Easy, Seafood
Servings: 6 people
Calories: 270kcal


  • 2 pounds shrimp shelled and deveined (leave the tails on)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 limes zest and juice
  • 3/4 cup whole-wheat flour
  • 1/2 cup coconut grated
  • 2 eggs whisked
  • 1/2 cup panko breadcrumbs or whole-wheat bread crumbs
  • 2 tablespoons olive oil


  • Preheat the oven to 400 degrees F.
  • In a bowl, mix the shrimp with the salt, pepper, 2 tablespoons lime juice and zest of 1 lime. Set aside.
  • Prepare 3 bowls in your work area. One for the flour, one for the whisked eggs and one for the panko breadcrumbs and grated coconut mixed together.
  • Dip each shrimp in the flour then shake off the excess, dip in the egg next then the bowl of panko and coconut. Place the shrimp on a parchment-lined baking sheet. Repeat until all the shrimp are finished.
  • Drizzle the olive oil on the shrimp.
  • Bake for about 17 minutes or until they turn golden brown.
  • When they are cooked, drizzle the remaining lime juice on the shrimp and sprinkle with the remaining zest. Sprinkle more salt if needed.
  • Best eaten as soon as they come out of the oven.


Calories: 270kcal | Carbohydrates: 19g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 253mg | Sodium: 1083mg | Fiber: 3g | Sugar: 1g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6