Dinner Lunch Recipes

Coconut “Fried” Shrimp

I wanted to “fry” up some shrimp, but wanted to make the recipe healthier so we can all enjoy it together and not have that greasy guilt feeling afterward! The coconut gives the shrimp such a great flavor and using the air-fryer simplifies this recipe! Of course, if you do not have an air-fryer, you can simply use the oven!

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Photo Credit: Jael Cheek [email protected]

Serves 4


  • 1lb peeled shrimp (I use the large/jumbo size shrimp)
  • ½ cup egg whites
  • ½ cup Whole Wheat Panko bread crumbs
  • 1/2 cup unsweetened flaked coconut
  • 1 tsp Himalayan salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp crushed red pepper
  • Spray Olive oil (extra virgin)

Ingredients for sauce:

  • 3 Garlic cloves
  • 1 cup  raw honey
  • 1 tbsp Cornstarch
  • 1 tbsp Red pepper flakes
  • 1/4 cup Rice vinegar
  • 3 4 cup water + 2 tbs


  1. Preheat the oven to 400 degrees F.
  2. Spray the baking sheet with Extra Virgin Olive oil.
  3. In one bowl, combine Whole wheat Panko, coconut, garlic powder, onion powder, paprika, crushed red pepper, salt and pepper.
  4. In another bowel, add the egg white
  5. Dip each shrimp into the egg and then into the bread coconut mixture. Layer the strips so they are not overlapping each other and place on a baking sheet.
  6. Bake in the oven for 10-12 minutes or until the coconut is slightly browned on top.

Air-fryer Directions:

  1. Follow steps 3-5, but instead of using a baking sheet, place the shrimp in the air-fryer and cook at 350 for 10 minutes. This may take 2 different rounds of cooking in the air-fryer to get through all the shrimp.
  2. Remove with tongs gently and place air-fried shrimp on a plate. 
  3. Let cool before eating.

Directions for Sauce:

  1. In a small pot, add raw honey, red pepper flakes, rice vinegar, garlic, and ¾ cup water. Whisk and combine over medium heat, bringing quickly to a boil. Boil for 1 minute, whisking constantly.
  2. In a small bowl, combine cornstarch and 2 TBSP of water.
  3. Lower heat, pour cornstarch mix into pot and continue whisking. Bring back to a boil, stirring while sauce thickens. Cook for 1 minute or until thick and remove from heat. Set aside to cool.
  4. Pour 2 tbsp of sauce over meal or set aside as dipping sauce. 
  5. Place remainder sauce into a sealed container. Refrigerate and store up to 2 months.  

Shrimp and sauce can be served over Spaghetti squash or zoodles.