Coconut Shrimp


When I visited North America, I went to Bubba Gump Shrimp and had their amazing Coconut Shrimp. It's not a dish as common here in Europe (although you do find it if you look for it) but I was dying to reproduce the recipe myself.

The catch is that coconut is up there in the list of ingredients high in carbohydrate, and the shrimps in Bubba Gump are fried, so not terribly healthy.

I have therefore tried to come up here with a much healthier, baked alternative which makes use of a very small amount of toasted coconut. The texture and taste are actually better than the real thing!

If you're on Slimming World, that's 0.5 syn per 4 shrimps.

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Step by step

Start the oven on 200ºC.

  1. Crack the egg into a bowl, and beat it with a fork
  2. In another bowl, measure 10g of wholewheat panko breadcrumbs and add 20g of toasted coconut. I've attached a picture of the brand I'm using below. 
  3. Place 25g of flour in a third bowl, and season it to your liking with dry ingredients. Salt, pepper and some mixed herbs are good options.
  4. Have a baking sheet with baking parchment ready
  5. Now for each prawn, dip it into the flour first with your left hand, then the egg with your right hand and finally dump it into the coconut and shake the bowl. Remove the prawn with your left hand and place on the tray. Repeat for the others.
  6. Bake for 10-15 minutes until they look like the picture.
  7. Eat hot. You can dip them in any dip of your choice — but salted low fat yoghurt is a good option.

The reason for alternating hands is to keep your left hand dry!


  • 12 large raw tiger prawns (you can also use precooked shrimps)
  • 25 g wholewheat flour (you can use wheat free flour too)
  • 1 egg
  • 10g wholewheat Panko breadcrumbs
  • 20g toasted coconut flakes
  • salt, pepper, mixed herbs
  • any dip you feel like — peppered low fat yoghurt is a good option