Best 3 Oven Baked Coconut Shrimp Low Fat Recipes

Craving a healthier version of the classic, crispy coconut shrimp? Look no further! Our oven-baked coconut shrimp recipe is not only delightful on the palate but also guilt-free. Forget the deep-fried shrimp, this air-fryer version delivers the same crispy and flavorful experience without the added fat. With a few simple tricks and a blend of wholesome ingredients, you'll enjoy a delightful treat that satisfies your cravings without compromising your health goals. So, get ready to indulge in the tantalizing symphony of flavors as we guide you through the steps of creating this low-fat, oven-baked coconut shrimp that will leave you feeling both satisfied and refreshed.

Here are our top 3 tried and tested recipes!

BAKED COCONUT SHRIMP

Baked Coconut Shrimp image

This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer. I serve with orange marmalade for dipping.

Provided by girlbob

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound large shrimp, peeled and deveined
⅓ cup cornstarch
1 teaspoon salt
¾ teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 29.3 g, Cholesterol 172.6 mg, Fat 11.4 g, Fiber 3.9 g, Protein 22.5 g, SaturatedFat 10 g, Sodium 927.7 mg, Sugar 13.8 g

OVEN-BAKED COCONUT SHRIMP (LOW-FAT)

Oven-Baked Coconut Shrimp (Low-Fat) image

There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

Provided by Kittencalrecipezazz

Categories Coconut

Time 40m

Yield 26 serving(s)

Number Of Ingredients 6

Ingredients

26 large uncooked shrimp (peeled, deveined and leave tails intact)
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon ground red pepper (can use more)
3 large egg whites
1 1/2 cups sweetened flaked coconut

Steps:

Set oven to 375 degrees F.
Rinse the shrimp under cold water and pat dry with paper towels.
In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
Place the coconut in a shallow dish.
Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
Lightly spray the shrimp with cooking spray.
Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.

LOW-FAT BAKED COCONUT SHRIMP WITH DIPPING SAUCE

Low-Fat Baked Coconut Shrimp With Dipping Sauce image

Yummy, crispy and so flavorful! These go great with a Marmalade or Apricot Preserves Dipping Sauce. Good for you too!

Provided by KadesMom

Categories < 30 Mins

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup Baker's angel flake sweetened coconut, toasted
1 (3 ounce) package Shake-n-Bake, original chicken
1 teaspoon curry powder
1/4 teaspoon ground red pepper
1 egg
1 lb raw shrimp, peeled and deveined
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

Toast Coconut: Preheat oven to 350 degrees. Spread coconut in shallow baking pan. Bake 7-10 minutes or until lightly toasted, stirring occasionally.
Preheat oven to 400 degrees.
Toss coconut with combined coating mix, curry powder and ground red pepper in pie plate.
Beat egg in separate pie plate.
Dip shrimp in egg, then into coating mixture, pressing shrimp into coating mixture to evenly coat both sides.
Place on lightly greased baking sheet.
Bake 10-12 minutes or until shrimp are cooked through.
While shrimp is baking, combine marmalade, rice wine vinegar and red pepper flakes in small sauce pan on med-low for 10 minutes, stirring occasionally.

Tips:

Use unsweetened coconut flakes for a healthier option.
If you don't have coconut flour, you can use almond flour or oat flour.
Add a teaspoon of curry powder or chili powder to the breading for a spicy kick.
Serve the shrimp with a dipping sauce such as sweet and sour sauce, honey mustard, or ranch dressing.
For a crispy coating, double-coat the shrimp in the breading mixture.
Preheat the oven to the correct temperature before baking the shrimp.
Do not overcrowd the baking sheet when baking the shrimp.
Bake the shrimp until they are golden brown and cooked through.

Conclusion:

This Oven-Baked Coconut Shrimp recipe is a delicious and healthy way to enjoy shrimp. The coconut breading adds a crispy coating and a sweet flavor to the shrimp. The shrimp can be served as an appetizer or main course. They are also perfect for a party or potluck dinner. With just a few simple ingredients, you can make this delicious and healthy dish that your family and friends will love.