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looooooove coconut shrimp, but it is usually fried. A simple way to make it healthier – bake it instead! This baked coconut shrimp provides the same great, sweet crunch as it’s friend counterpart but three’s no oil involved at all! No oil = no messy cleanup from oil spattering everywhere and not having to be a slave to the stove waiting for them to be done!

I think the mango habanero sauce is my favorite part of this dish. Habaneros really pair nicely with something sweet. While there’s definitely a kick, the yogurt helps cool down the burn of the spice and you can enjoy more of the flavor of the pepper as opposed to getting overwhelmed by it’s heat. You can eat this as an appetizer, over a salad, or over coconut rice like me 🙂

Baked Coconut Shrimp with Mango Habanero Sauce
Serves: 4 servings
  • 12 oz large shrimp, peeled and deveined
  • ½ cup flour
  • ½ tsp garlic powder
  • 2 eggs
  • ¾ cup sweetened, shredded coconut
  • ½ cup panko
  • 1 mango, cut into chunks
  • 1-2 habaneros, seeds removed
  • ½ cup yogurt
  • 1 green onion, sliced
  • juice of ½ a lime
  • salt and pepper to taste
  1. Preheat oven to 425°F.
  2. In 1 bowl add the flour, garlic powder, salt and pepper. Mix to combine.
  3. In another bowl, add eggs and whisk.
  4. In a third bowl, add coconut and panko. Mix to combine.
  5. Spray a sheet pan with non stick cooking spray.
  6. Take a shrimp and roll it in the flour mixture, the egg mixture, and then the coconut/panko mixture. Place on the sheet pan. Repeat with all the shrimp.
  7. Bake for 12 minutes. Finish by broiling on high for 1-2 minutes to brown the shrimp.
  8. While the shrimp bakes, place the mango, habaneros, yogurt, lime juice and salt in a food processor. Blend until smooth.
  9. Serve shrimp with mango sauce.


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