Baked Coconut Shrimp with Tangelo Salsa

Baked Coconut Shrimp with Tangelo Salsa

4 Reviews
From: EatingWell Magazine January/February 2013

A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d'oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it near other baking supplies or in bulk at natural-foods stores or well-stocked supermarkets.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups chopped peeled tangelos, such as Minneola, or tangerines
  • 2/3 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 scallion, chopped
  • 2 teaspoons minced fresh jalapeño pepper, or more to taste
  • 1 teaspoon kosher salt, divided
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon garlic powder
  • 1 1/4 cups unsweetened shredded coconut
  • 1 pound raw shrimp (21-25 per pound; see Tip)


  • Active

  • Ready In

  1. Preheat oven to 450 °F. Coat a large baking sheet with cooking spray.
  2. Combine tangelos (or tangerines), bell pepper, cilantro, scallion, jalapeno and 1/4 teaspoon salt in a food processor or blender. Pulse to form a chunky salsa. Set aside.
  3. Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Combine coconut and the remaining 3/4 teaspoon salt in a third dish.
  4. Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail, so they will stand tail up. Dredge the shrimp in the flour mixture. Dip in the egg and then coat with coconut, leaving the tail uncoated. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures.
  5. Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with the salsa.
  • Tip: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 4 shrimp & 1/3 cup salsa
  • Per serving: 203 calories; 10 g fat(7 g sat); 4 g fiber; 15 g carbohydrates; 14 g protein; 52 mcg folate; 157 mg cholesterol; 8 g sugars; 0 g added sugars; 1336 IU vitamin A; 38 mg vitamin C; 79 mg calcium; 1 mg iron; 329 mg sodium; 324 mg potassium
  • Nutrition Bonus: Vitamin C (64% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 1 1/2 lean meat, 1/2 medium-fat meat, 1 1/2 fat

Reviews 4

June 08, 2016
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By: EatingWell User
Delightful Healthier Choice! My sistet is obssessed with Coconut Shrimp, so I was thrilled to find this recipe. The shrimp was amazing, the salsa delectable! So much easier and faster than I had imagined. I couldn't find Tanangelos when I first made this dish, so I googled a suitable subsititute. Blood Oranges worked very well in the salsa. Pros: Easy, light, crowd pleaser, delicious Cons: Finding Tanangelos, baking not as crispy as frying
January 11, 2014
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By: doe4954
It was so good that I ate it as a meal. I couldn't find individual tangerine to buy so I made the salsa with canned pineapple and I think it was better than it would of been.
February 15, 2013
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By: EatingWell User
Will make again I thought it was nice. I had sweetened coconut on hand. Next time though, I will use way less salt. This turned out SO salty I almost couldn't appreciate the recipe..
December 21, 2012
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By: EatingWell User
Amazing! The plate was emptied within minutes! Next I'll serve it as dinner, just so I can eat more all for myself.