Baked Coconut Shrimp with Raspberry Chile Sauce

Ready for some seriously AWESOME shrimp?

Sweet coconut crusted shrimp baked to golden perfection and served with a raspberry chile sauce. Set a plate of these babies on the table and watch how fast they disappear! Luckily, they are SO easy to make when your first batch disappears you can whip up another batch in about 15 minutes. Crisis averted!

I love it when really good food is really easy to make. That’s exactly what we have here.  Line up two small shallow bowls. In bowl # 1 – whisk egg whites, until slightly frothy. In bowl # 2- mix flour, Panko, coconut, red pepper flakes and chili powder.

Dip shrimp in egg whites (bowl #1). Coat the shrimp in Panko coconut mixture (bowl #2). Press coconut mixture lightly onto shrimp to help it adhere.

Place shrimp on prepared baking sheet and bake in the middle rack for 6-7 minutes. Turn shrimp over and cook an additional 6-7 minutes, until cooked through and coconut is toasty brown.

While shrimp are cooking prepare the Raspberry Chile sauce by combining Raspberry jam and sriracha in a small saucepan. Cook over medium-low heat until jam is melted (approx. 1-2 min.). Serve right away.

No guilt needed here…no frying necessary to have perfect golden crunchy coconut shrimp…go ahead and indulge!

Baked Coconut Shrimp with Raspberry Chile Sauce

Susan Randall

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings 6

Ingredients

  

1x2x3x

• ▢ 20-24 large shrimp approx. 1 lb., tails on- peeled and deveined
• ▢ 1 Tablespoons flour
• ▢ ⅓ cup Panko bread crumbs
• ▢ ⅓ cup coconut shredded or flaked
• ▢ ¼ teaspoon red pepper flakes
• ▢ ¼ teaspoon chili powder
• ▢ 2 eggs whites beaten
• ▢ 2 Tablespoons red raspberry jam
• ▢ ½ teaspoon sriracha chile sauce

Instructions

 

• Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
• Line up two small shallow bowls. In bowl # 1 – whisk egg whites, until slightly frothy. In bowl # 2- mix flour, Panko, coconut, red pepper flakes and chili powder.
• Dip shrimp in egg whites (bowl #1). Coat the shrimp in Panko coconut mixture (bowl #2) . Pressing coconut mixture lightly onto shrimp to help it adhere.
• Place shrimp on prepared baking sheet and bake in the middle rack for 6-7 minutes. Turn shrimp over and cook an additional 6-7 minutes, until cooked through and coconut is toasty brown.
• While shrimp are cooking prepare the Raspberry Chile sauce by combining Raspberry jam and sriracha in a small saucepan. Cook over medium-low heat until jam is melted (approx.. 1-2 min.). Serve right away

Tried this recipe?Let us know how it was!