Baked Coconut Shrimp with Sweet and Spicy Orange Dipping Sauce


So yesterday was an early day for my hubby, yay! While I was super bummed because we were supposed to go to DC for the Easter holiday and ended up having to cancel at the last minute because of J’s stupid job (sorry, ungrateful brat moment lol), I was still excited to have a nice long weekend with my two favorite guys 🙂 I was also excited to try out a new recipe that was a bit more involved, which can be a little hard during the week because my sous chef (Baby P, lol) can get a little bit fussy come 5 o’clock, haha. Since J isn’t a fan of seafood but does like shrimp, I try to work it in where I can, especially because I always have frozen shrimp on hand so I can easily add a shrimp dish to the weekly menu. After passing the frozen food section and seeing coconut shrimp (at like 8g of fat per shrimp, no thank you lol), I made a mental note to troll the internet for baked shrimp recipes when I got home. I ended up adapting a recipe for the shrimp from one that I found on Pinterest and creating my own recipe for the dipping sauce. This one was SUCH a winner! My hubby LOVED them, as did I and we can’t wait to make them again!

BAKED COCONUT SHRIMP (Recipe Adapted from The Girl Who Ate Everything)


  • 1 lb. frozen shrimp, tail on (feel free to use fresh, but I always have frozen on hand)
  • 2 egg whites
  • 1-2 cups shredded sweetened coconut
  • 4 Tbsp. cornstarch


  1. Preheat oven to 400 degrees
  2. Place your frozen shrimp in a bowl of cold water with a bit of salt to thaw, it should only take a few minutes.            shrimp2
  3. If you purchased shell on shrimp, remove the shells leaving the tail in tact. *Note: go for the uncleaned shrimp to save some coin, they’re cheaper and don’t take long to clean at all!
  4. In a small bowl, whip egg whites using an electric mixer until stiff peaks form.
  5. Place the cornstarch and coconut in separate bowls.                                                                                                   shrimp4
  6. Line a baking sheet with parchment paper. Next take each of your shrimp, dip them in the cornstarch, then the egg whites and coconut and place on baking sheet.


    sorry this isn’t the prettiest, I was too lazy to look for the bigger baking sheet 😛

  7. Bake for about 20 mins, turning half-way through the cooking time to brown on both sides. Depending on the size of your shrimp the cooking time may vary, if using medium shrimp time may be closer to 16 minutes.
  8. Serve with Sweet and Spicy Orange Dipping Sauce (recipe below) and enjoy!!! 🙂                                                                        shrimp6



Ingredients                                                                                                                                                                      shrimp1

  • 1/2 cup orange marmalade
  • 3 Tbsp. stone ground mustard
  • 1/2 tsp. red pepper flakes
  • 2 Tbsp. water


  1. Place all ingredients in a sauce pan and bring to a simmer, allow to simmer for 2 minutes.
  2. Remove from heat and allow to cool before serving.
  3. That’s it!!! Enjoy 🙂                                                                                                                                                                                                  shrimp3



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s