Baked Coconut Shrimp
Succulent king prawns baked in a crunchy coconut coating, an indulgent treat that's perfect for slimming and Weight Watchers diets!
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NutritionPer Serving
- Calories204
- Carbs6.9g
- Protein20g
- Fat9.5g
- Sugars1.5g
- Saturates5.4g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Crunchy coconut shrimp is usually deep fried in breadcrumbs and full of extra calories and fat. We’ve trimmed the calories in our version by using a light coating of wholemeal breadcrumbs for a crispy texture; and we’ve also baked our shrimp instead of deep frying, but they’re so tasty you might never go back! Now you can have the crunchy coconutty taste without compromising on your slimming plan.
An extra step you absolutely shouldn’t skip is toasting the breadcrumb mix before using. It may not be obvious, but it actually helps keep them crunchy and really brings out the coconut flavours!
Ideal as a starter or as part of a main dish, this super simple dinner will go down a treat as part of a fakeaway night. Psst… try our Sweet Chilli Sauce for dipping!
What diets is this Baked Coconut Shrimp suitable for?
This Baked Coconut Shrimp recipe is suitable for dairy free diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions:
- Wholemeal breadcrumbs
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Baked Coconut Shrimp?
Desiccated coconut is a really handy store cupboard staple as it gives a delicious coconutty flavour but because it’s dried, it keeps for a long time and saves having to hunt for fresh coconut or use full-fat coconut milk. You can find it in the baking aisle, but watch out for added sugar or sweetener!
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How many calories are in this Baked Coconut Shrimp?
There are 203 calories per portion in this Baked Coconut Shrimp which means it falls into our Everyday Light category.
This Baked Coconut Shrimp is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180ºC. Line a baking sheet with baking parchment
Step 2
Mix the breadcrumbs and the coconut together and scatter over the baking parchment. Place in the oven for 4 – 5 minutes to toast, giving them a good shake halfway through. Tip into a shallow bowl or on a plate, ready to coat the prawns and add a pinch of salt.
Step 3
Give the baking parchment a spray with low calorie cooking spray. You can use the same one that you used to toast the breadcrumbs.
Step 4
Pat the prawns dry with some kitchen roll, then dip each one into the beaten egg, then into the breadcrumb and coconut mixture, pressing the crumbs on firmly so they stick. The breadcrumbs should cover the prawns in a light coating.
Step 5
Lay the prawns on the baking parchment leaving a small gap between each one to make sure they cook evenly.
Step 6
Give the coated prawns a quick spray with low calorie cooking spray and place in the oven for 8-10 minutes until crisp and the prawns are pink and opaque all the way through.
Step 7
Serve, sprinkled with a little fresh coriander, lime wedges for squeezing and some sweet chilli sauce for dipping.
What could I serve with this Baked Coconut Shrimp?
This dish works wonderfully as an appetiser as part of a fakeaway night, or you could even make a few dishes and let people fill their own plate at the table! Why not try it with some of our most popular Chinese dishes?
How do you know when Baked Coconut Shrimp are cooked?
You should cook this Baked Coconut Shrimp until the prawns are pink and opaque, and the breadcrumbs are crispy. This will take around 10 minutes in the oven.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Baked Coconut Shrimp in the fridge?
Once you’ve put it out, you should eat them straight away.
Can I freeze Baked Coconut Shrimp?
This recipe is not suitable for freezing, as you’ll lose the crispiness of the breadcrumbs. It tastes best when it’s served fresh!
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Baked Coconut Shrimp
Succulent king prawns baked in a crunchy coconut coating, an indulgent treat that's perfect for slimming and Weight Watchers diets!
-
Prep Time
20 MINS
-
Cook Time
15 MINS
- KCals 204
- Carbs 6.9G
Instructions
- Pre-heat the oven to 180ºC. Line a baking sheet with baking parchment.
- Mix the breadcrumbs and the coconut together and scatter over the baking parchment. Place in the oven for 4 - 5 minutes to toast, giving them a good shake halfway through. Tip into a shallow bowl or on a plate, ready to coat the prawns and add a pinch of salt.
- Give the baking parchment a spray with low calorie cooking spray. You can use the same one that you used to toast the breadcrumbs.
- Pat the prawns dry with some kitchen roll, then dip each one into the beaten egg, then into the breadcrumb and coconut mixture, pressing the crumbs on firmly so they stick. The breadcrumbs should cover the prawns in a light coating.
- Lay the prawns on the baking parchment leaving a small gap between each one to make sure they cook evenly.
- Give the coated prawns a quick spray with low calorie cooking spray and place in the oven for 8-10 minutes until crisp and the prawns are pink and opaque all the way through.
- Serve, sprinkled with a little fresh coriander, lime wedges for squeezing and some sweet chilli sauce for dipping.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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8 comments
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LouiseFriday 11th June 2021
This was absolutely delicious – I added a few peanuts to the breadcrumb mix in the food processor and a little garlic and chilli . So good !!
HollyMonday 14th June 2021
Hey Louise, your changes to the recipe sound great! So glad to hear you enjoyed the shrimp!
PaulaWednesday 26th May 2021
Can you please confirm if this is made with fresh shrimps or king prawns?
HollyWednesday 26th May 2021
Hey Paula, this recipe uses 150 g raw, peeled king prawns. Hope that helps!
SharonThursday 11th March 2021
New to this and just ordered your new book but wondered which book this recipe is in ??
Thank you
HollyFriday 12th March 2021
Hey Sharon, the Baked Coconut Shrimp recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!
MandySaturday 9th January 2021
Can you tell me how to open an account with you so I can get the weigh in app many thanks
HollySunday 10th January 2021
Hey Mandy, if you have a look HERE there is a guide on how to sign up and sign into our website, there is also a general how to on many of the features of our website HERE which will help you to navigate around. Hope that helps!
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