Rating: 4.5 stars 4.5
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Coconut shrimp:
Dipping sauce:


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Lightly spray a baking sheet with canola oil.

  • Peel and devein shrimp. Using a small, sharp knife, butterfly shrimp by making an incision head to tail down back of shrimp and opening slightly, like a book.

  • Beat egg whites and Silk in a shallow bowl.

  • Combine panko and coconut in another shallow bowl.

  • Dip shrimp in coconut/egg mixture then into crumb mixture, pressing to coat. Place shrimp on baking sheet.

  • Lightly spray shrimp with oil and bake 5-7 minutes per side until lightly golden brown and cooked through.

  • To serve, combine dipping sauce ingredients in a small bowl and serve with warm shrimp.

Nutrition Facts

305 calories; protein 22.7g; carbohydrates 43.5g; fat 5.9g; cholesterol 172.6mg; sodium 470.4mg. Full Nutrition