Lightened Up Coconut Shrimp

October 19, 2015


I worked this weekend…honestly it’s the first full weekend I’ve worked in medical school, so I really can’t complain. Within a span of two days, we had a patient who was bit by his hog, one who was bit by a raccoon, and one who was attacked by her cat. Seriously?!?! I am reconsidering getting a dog, and I am suspicious of every rabbit and squirrel I pass on my runs. I’m joking…kinda. But I am carrying mace. Does mace work on small creatures? I don’t know. I hope so.




Andrew came with me on my first residency interview dinner. We ate at this upscale place here in town, one that I can confidently say Andrew and I will not be frequenting purely because of the cost. And we really are not fancy folk. It was very good though, and one of the residents ordered coconut shrimp as a starter for all of us to share. I typically stay away from fried food with the whole trying-to-be-health-conscious thing, but it was a special night and Andrew and I both tried one. It was the first time we had ever had the dish, and we were hooked.




The first thing Andrew said to me when we left was “Can you please make those soon?!?!” Actually, it was “Who puts barbeque sauce on a hamburger?” but this was a close second, I swear. So I set out on the daunting adventure to create a healthier spin on this fried favorite…and I have to say, it turned out pretty darn good. These are just the right amount of crunchy and they aren’t overly sweet. The best part, they are baked not fried, so you can inhale them like we did without ruining your waistline! Enjoy!

XOXO – Emmy Lou Lou




Lightened Up Coconut Shrimp

  • Servings: 4
  • Time: 30 Minutes
  • Difficulty: Easy
  • Print

• 12 oz medium sized shrimp, peeled and deveined
• ¾ cup shredded sweetened coconut
• ¾ cup panko crumbs
• 4 tablespoons white whole wheat flour
• 3 large eggs
• Cooking spray

• Preheat oven to 425 degrees.
• Spray cooking sheet with non-stick spray.
• Combine coconut and panko crumbs in a bowl.
• Place flour into a small bowl.
• Wisk eggs in a separate small bowl.
• Place shrimp in flour one at a time, then into egg mixture. Shake off excess egg. Roll shrimp in coconut-panko mix.
• Place on cooking sheet.
• Bake for 10 minutes, then flip and bake for 6 more minutes before removing from oven.

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