Skinny Coconut Shrimp

Jay and I have been stuck in a little bit of a food rut lately. Eating healthy has left us with a smaller bank of recipes we enjoy. We usually try one new recipe a week, but every other day of the week is the same. Monday chicken, Tuesday pork tenderloin, Wednesday chicken, Thursday veggies, Friday chicken, Saturday chicken, Sunday chicken. You get the point.

This week we are trying a new recipe everyday. So, when we had skinny coconut shrimp last night it was a real treat. A much needed break from chicken. This recipe was a recent pinterest find and it turned out to be really delicious!

I am always weary of trying a recipe with perfect pictures and not many suggestions, or a “here is where it all went wrong” story. Have you seen the pinterest-gone-wrong blogs? That is where my fears really come from. Have you seen the gorgeous layered rainbow cake in a mason jar that looks amazing and easy but really turns out looking burnt and not so rainbowy? I am afraid of those incredible fails. I usually find that there is something I should have done differently in each recipe, but I hate a complete fail. Especially the kind where you have to throw the entire recipe away.

Pinterest photo (thanks google):
Pinterest fail (thanks google):


Anyways, this is not a failed recipe. So make it, now! Enjoy.

Skinny Coconut Shrimp adapted from Skinny Taste

1 lb (24) large raw shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour (you will only use 1 tbsp)
1 large egg
pinch salt
non-stick spray

For the Sweet and Spicy Dipping Sauce:

1/2 cup mango chutney
1/2 of a peach
3/4 tsp crushed red pepper flakes

Preheat oven to 425°. Place a baking rack over a cookie sheet, & lightly spray with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.


Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.


Lay shrimp on the cookie sheet; bake in the middle rack for about 10 minutes. Make the sauce while the shrimp are cooking. Remove from oven and serve with dipping sauce.



For the sauce, combine all the ingredients and place in a blender and pulse until smooth.






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