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  • Writer's pictureNicole Kuhn

Healthier Coconut Shrimp with Sweet Chili Sauce

This take on coconut shrimp is just as delicious as its fried sibling. These coconut shrimp skip the hot grease for a trip to the oven.

Healthier Coconut shrimp, sweet chili sauce, spicy slaw, and fried yuca




  • 1 lb. shrimp, peeled and deveined

  • 2 large eggs

  • 1 cup coconut flakes, sweet or unsweetened

  • 1/2 cup panko breadcrumbs

  • 1/2 cup AP flour

  • 1 tsp. paprika

  • salt and pepper to taste

Sweet chili sauce:

  • 1 part Thai chili sauce

  • 1 part apricot preserves


  • Preheat oven to 425°F.

  • Prep a baking sheet with cooking spray or drizzle with oil.

  • Beat eggs in a small bowl and set aside.

  • Combine coconut and breadcrumbs in another bowl and set aside.

  • Combine flour, paprika, salt, and pepper in a bowl and set aside.

  • Dip the shrimp into the flour, then into the egg (allowing excess to drip off), and then into the coconut and breadcrumb mixture, pressing to adhere. Repeat with remaining shrimp.

  • Place the coated shrimp onto the prepped baking sheet and cook for about 10 minutes or until the outside is golden and the shrimp are opaque in the center.

  • While the shrimp are cooking, prepare the sweet chili sauce by combing one part Thai chili sauce with one part apricot preserves. Microwave (about 15 seconds) or heat in a skillet so that the sauce can fully combine. Set aside.

  • Remove the shrimp from the oven and serve with the sweet chili sauce. Enjoy!

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