Baked Coconut Shrimp with Pineapple Puree

One of my favorite appetizers is coconut shrimp. But I rarely order it, in fact it is only on a very special occasion, like my birthday, do I get it.
That was until I found a healthier, lower calorie and fat version.
YAHOO! Happy dance!
Here is the “skinny” on the calories and fat:
Fried, restaurant version 1,176 calories and 33.2 grams of fat per serving. (What?)
Baked version, 178 calories, 3.6 grams of fat. (Yeah, baby!)
Now usually when a recipe is lower fat or even reduced fat, it doesn’t taste as good.
Well, this is not the case. This recipe of Baked Coconut Shrimp is still incredibly tasty and just as irresistible, but now you don’t have to resist!
Enjoy, indulge and be happy!
PS: The first time I made this, I immediately had two servings all by myself! They are that good and there was no shame, no shame at all.

Baked Coconut Shrimp with Pineapple Puree

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4

Baked Coconut Shrimp with Pineapple Puree

This recipe of Baked Coconut Shrimp is still incredibly tasty and just as irresistible, but now you don’t have to resist! With 178 calories, 3.6 grams of fat.


  • ¼ cup unsweetened coconut flakes
  • ¾ cup whole-wheat panko breadcrumbs
  • ¼ cup whole-wheat flour
  • 3 egg whites
  • 1 teaspoon coconut extract
  • 8 ounces large shrimp, peeled and deveined
  • Salt and pepper to taste
  • 8 ounce can unsweetened crushed pineapple crushed in juice
  • 1 teaspoon chili garlic sauce, find this in the Oriental section at your grocery store


Baked Coconut Shrimp:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut on the baking sheet and bake about 7 minutes or until a pale golden brown. Stir occasionally during the baking. Remove from oven and completely cool.

In a small mixing bowl combine 3 tablespoons of the toasted coconut with panko crumbs.

Increase the oven temperature to 450 degrees. Place a wire rack on a baking sheet and set aside.

Place the flour on a plate or in a shallow dish.

In a medium bowl whisk the eggs whites and coconut extract until it is extremely foamy but not holding stiff peaks.

Dredge the shrimp in the flour, completely covering, shaking off all extra. Add the shrimp to the egg whites and toss to coat completely. Add the shrimp a few at a time to the panko crumbs, make sure each shrimp is completely covered and coated.

Place the breaded shrimp on the wire racks and season

Place in the oven and bake until golden, crispy and cooked all the way through, about 8 minutes.

After they are done baking sprinkle remaining toasted coconut over the shrimp. Serve with pineapple puree.

Pineapple Puree:

In a blender, puree the pineapple with the juice and the chili sauce until smooth. Season with salt and pepper to taste.

Kids review: Everyone except for Madden, 6 years, loved this. But Madden won’t even try anything with shrimp. My girls, Jordan, 8 years and Jersey, 5 years loved the sauce, whereas Aiden, 10 years thought it was spicy. Over all a win!

Adapted from Rocco Dispirito


    • Sandra says

      Renee – ME too! You will love this! And you will love that you can eat three times as many and still not feel bad. xo San

  1. says

    This is such perfect timing because this is my mom’s favorite appetizer. She gets it wherever we go to eat and she is coming to visit this weekend. Now I can make it for her!

  2. says

    I have actually never tried shrimp if you can believe it! My mom never once served seafood when I was growing up and I can’t bring myself to try it. I bet my husband would love this recipe though. He frequently orders shrimp when we eat out.

  3. says

    I have always loved coconut shrimp but I rarely order it because it is so unhealthy. This would be easy to make at home and much healthier than the version I get at Red Lobster.

    • Sandra says

      Pam and you are going to love it just as much! Can’t wait for you to try! I love the ones at Red Lobster too! xo San

  4. says

    I love that you baked these-such a more healthy option! We are constantly baking things now in an effort to cut down on fat and calories

  5. says

    This looks delish! I love shrimp but cannot eat it do to allergies. Before I had kids I used to take benadryl and then eat shrimp. lol Yeah, I used to live on the edge.

  6. says

    I can’t tell you how much I love coconut shrimp, and I tried not to read the numbers you mentioned for the restaurant version! Yours sounds amazing, and the pineapple puree — yum! Thank you, thank you, thank you!

  7. says

    These look great Sandra. I’ve been looking for a baked coconut shrimp recipe and this is it. So much healthier and pretty simple too I love it. Thanks for sharing on Great Idea Thursdays 43 this is being featured this week :)

  8. says

    These look just amazing, Sandra! I LOVE shrimp and this is a recipe I definitely want to try! Ugh, I’ve had so much going on and am so behind, but so happy I did not miss this! Pinning and sharing! Hope you are having a happy week!

  9. AK says

    This was soooo good! I can’t believe the low cal count. I served it with a feta/apple/lettuce salad with a lime infused olive oil. It went perfectly!

  10. says

    This post makes me yearn for summer and a trip to Hawaii, Sandra! But in the meantime, I think this shrimp could do a pretty good job of tiding me over. 😉 Pinning, and I can’t wait to try this! Thanks so much for linking up with us at Moonlight & Mason Jars!

  11. says

    This shrimp looks absolutely amazing! I love coconut shrimp. I love that yours is baked not fried and who can resist something sweet, especially pineapple. Just pinned this and you will be a Fabulous Feature this week!


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