Oven-Fried Coconut Shrimp with Orange-Chili Dipping Sauce

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

kosher salt

½ tsp

curry powder

¼ tsp


1 large

uncooked shrimp

24 large, peeled, deveined (about 1 lb)

orange marmalade

3 Tbsp

Sweet Thai chili sauce

3 Tbsp

fresh lime juice

1 Tbsp

table salt

1 pinch

red pepper flakes

1 pinch

uncooked scallion(s)

1 Tbsp, chopped (for garnish)


  1. Preheat oven to 425°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, 10-12 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.
  5. Serving size: 4 shrimp plus 1 rounded Tbsp sauce

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