Lighter Coconut Shrimp Recipe by Bobby Deen

Level: Easy

Time: 25 MINUTES

2 ratings


  • 1/2 cup orange marmalade
  • 2 teaspoons rice vinegar
  • 1 teaspoon curry powder
  • 1 pinch crushed red pepper flakes
  • 6 tablespoons panko
  • 1/2 cup flaked unsweetened coconut
  • 3 tablespoons all-purpose flour
  • 2 large egg whites
  • 1 lb large shrimp, tails left on, deveined, butterflied, and patted dry


Preheat the oven to 450°. Spray a baking sheet with non-stick spray.


To make the dipping sauce, combine the marmalade, vinegar, curry powder and red pepper flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1–2 minutes. Remove from the heat; set aside.


To make the shrimp, combine the panko, coconut and flour on a sheet of wax paper. Beat the egg whites in a medium bowl until slightly frothy. Add the shrimp and toss to coat. Lift each shrimp from the egg whites, letting the excess dip off the shrimp, then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8–10 minutes. Serve with the sauce.

Bobby's Lighter Coconut Shrimp


Only registered users can write reviews. Please, or register

2 Reviews

Marsha 11/14/2014
5 stars

5 stars

Teresa 9/30/2014
From Seattle and

From Seattle and love my seafood. Coconut Shrimp is so crunchy with the panko mixture and so much lighter and crunchy by baking instead of frying. The sauce flavor is sweet with flavor and offsets the richness of the coconut shrimp perfectly

Paula Deen Club                   At the Southern Table with Paula Deen