Coconut shrimp

Dietician's Tip

You can use smaller shrimp. Just plan for less breading and less baking time.


  • 1/4 cup sweetened coconut
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon kosher salt
  • 1/2 cup coconut milk
  • 12 large shrimp, peeled and deveined


Heat the oven to 375 F. Lightly coat a baking sheet with cooking spray.

Place the coconut, panko and salt in a food processor and process until the mixture is an even consistency. Place the panko mixture in a small bowl. Place the coconut milk in another small bowl. Dip each shrimp in the coconut milk and then in the panko mixture, and place on the baking sheet. Lightly coat the top of the shrimp with cooking spray. Bake until golden brown, about 10 to 15 minutes.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 75
Total carbohydrate: 4 g
Cholesterol: 48 mg
Dietary fiber: 0 g
Monounsaturated fat: 2 g
Protein: 5 g
Saturated fat: 2 g
Serving size: 2 shrimp
Sodium: 396 mg
Total fat: 4 g

DASH Eating Plan Servings

Meats, poultry and fish: 1/2

Diabetes Meal Plan Choices

Meat and meat substitutes: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1/2

Last Updated May 21, 2016

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