Photo of Oven-Fried Coconut Shrimp with Orange-Chili Dipping Sauce by WW

Oven-Fried Coconut Shrimp with Orange-Chili Dipping Sauce

Points® value
Total Time
40 min
25 min
15 min
Toasting a mixture of unsweetened coconut and panko gives these baked shrimp perfect oven-fried crunch.


Unsweetened coconut flakes

½ cup(s)

Panko breadcrumbs

½ cup(s)

Coconut oil

1 tsp(s)

Kosher salt

½ tsp(s)

Curry powder

¼ tsp(s)


1 large

Uncooked shrimp

24 large, peeled, deveined (about 1 lb)

Low sugar orange marmalade

3 tbsp(s)

Sweet Thai chili sauce

3 tbsp(s)

Fresh lime juice

1 tbsp(s)

Table salt

1 pinch(es)

Crushed red pepper flakes

1 pinch(es)

Uncooked scallions

1 tbsp(s), chopped (for garnish)


  1. Preheat oven to 450°F. Line a large baking pan with parchment paper.
  2. Combine coconut and panko in a shallow bowl. Heat coconut oil in a medium nonstick skillet over medium-low heat; add coconut mixture and cook, stirring constantly, until lightly browned, 3-5 minutes. Remove from heat and stir in salt and curry powder; spoon back into bowl.
  3. Beat egg in a medium bowl; add shrimp and toss to coat. Dredge shrimp in coconut mixture, turn to coat and place on prepared pan. Bake until firm and cooked through, 10 minutes.
  4. While shrimp cook, whisk together marmalade, chili sauce, lime juice, salt and pepper flakes; garnish with scallions. Serve shrimp immediately with sauce on side.


Serving size: 4 shrimp plus 1 rounded Tbsp sauce