Baked Coconut Shrimp with Chili Mango Dipping Sauce

In under 30 minutes, you can have this healthy Baked Coconut Shrimp made with no added sugar, ready to go! Pair it with a delicious and fresh homemade chili mango dipping sauce for the perfect finger food the whole family will devour.

Prep: 15 minutesCook: 4 minutesTotal: 19 minutes
Fat 19 Carbs 12 Protein 27
Yield 4 1x


Baked Coconut Shrimp

  • 12 oz. Sea Queen Frozen Medium Cooked Shrimp
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup whole wheat bread crumbs
  • 1/4 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1/4 teaspoon cayenne
  • 1 tablespoon fresh lemon zest + more for garnish
  • 1/8 teaspoon salt
  • 2 large SimplyNature Organic Eggs
  • fresh parsley, for garnish
  • cracked pepper, for garnish

Chili Mango Dipping Sauce

  • 1/2 large mango (1/2 cup chopped)
  • 2 tablespoons coconut cream*
  • 1 tablespoon chili paste
  • 2 teaspoons honey


  1. First, thaw shrimp, turn your oven to high broil and spray a baking sheet with nonstick cooking spray.
  2. Place coconut, bread crumbs, paprika, garlic powder, cayenne, lemon zest, and salt into a medium bowl and mix until combined.
  3. In another bowl, whisk two eggs.
  4. Dip thawed shrimp into the egg wash and then place in coconut mixture and toss until coated. Transfer onto the baking sheet and repeat until all shrimp have been coated.
  5. Before placing in the oven, spray shrimp with cooking spray. Broil on high for 3-4 minutes or until golden brown and crunchy. Make sure to watch your shrimp the entire time so that they do not burn!
  6. While your shrimp is cooling make chili mango dipping sauce.
  7. Place the flesh of 1/2 a mango, coconut cream, chili paste, and honey into your Ambiano Professional Nutrition Blender and blend until smooth. Transfer into a small bowl.
  8. Garnish shrimp with fresh parsley, lemon zest, and cracked pepper before eating!

Tips & Notes

  • Coconut cream is the thick portion of a can of full-fat coconut milk.
  • Nutrition information is for coconut shrimp only.

Nutrition Facts

Serving Size: 1/4 recipe Calories: 323 Sugar: 2 Fat: 19 Carbohydrates: 12 Fiber: 5 Protein: 27
Author: Lee Hersh