Baked Coconut Shrimp with Raspberry Chile Sauce
Prep time
Cook time
Total time
Serves: 6
  • 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
  1. Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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
Recipe by Simple Healthy Kitchen at