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Oven Coconut Shrimp with Orange-Chili Dip

Lighten up your favorite fried appetizer by pre-toasting a mixture of unsweetened coconut and panko for the perfect oven-fried crunch. These crispy little bites are absolutely addictive with sweet and spicy dipping sauce.
Servings: 6 servings

Ingredients

Coconut Shrimp

  • ½ cup shredded unsweetened coconut
  • ½ cup panko breadcrumbs
  • 1 tsp coconut oil
  • ½ tsp kosher salt
  • ¼ tsp curry powder
  • 1 large egg beaten
  • 1 lb large peeled deveined shrimp

Dipping Sauce

  • 3 TB low sugar orange marmalade
  • 3 TB Thai chili sauce
  • 1 TB lime juice
  • pinch salt and red pepper flakes
  • Optional chopped scallions for garnish

Instructions

  • Preheat oven to 450 degrees and line a standard baking pan with parchment paper. 
  • Combine coconut and panko in a shallow bowl. Heat coconut oil in a medium non-stick skillet over medium-low heat. Add coconut mixture and cook for 3-5 minutes, stirring constantly, until lightly browned. 
  • Stir in salt and curry powder and return to shallow bowl. Beat egg in a medium bowl, add shrimp, and toss to coat. Dredge shrimp in coconut mixture and place on prepared pan. 
  • Bake shrimp for 10 minutes or until firm and cooked through. While shrimp cook, whisk together dipping sauce ingredients. Serve shrimp with sauce.

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