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Yields6 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

The Coconut Shrimp:
 1.50 large wild shrimp (shelled and deviened, keeping tails intact)
 0.50 cup panko bread crumbs
 0.50 cup unsweetened coconut flakes
 0.25 cup flour
 1 egg (beaten)
 1 tbsp Nectevia Original
 0.25 cup coconut oil
 kosher salt and cracked pepper
The Dipping Sauce:
 0.50 cup peach preserves (can also use orange marmalade)
 1 tbsp dijon mustard

Line shrimp on a large sheet pan with parchment paper and sprinkle both sides with S & P.


Add egg and Nectevia to a low bowl and mix.


In a separate bowl add panko, coconut flakes and flour and thoroughly combine.


Working in batches dredge shrimp in egg and move to the panko bowl covering all sides of shrimp throughly. Place shrimp back on sheet pan.


Heat coconut oil in a large nonstick skillet over medium-high heat.


Add shrimp, cook each side for 2-3 minutes until golden brown and cooked through but not overcooked.


While shrimp is cooking add peach preserves (or orange marmalade) and dijon to a small bowl and mix until combined.


Serve coconut shrimp immediately with the peach/dijon dipping sauce.

Nutrition Facts

Serving Size 1 serving

Servings 6

Amount Per Serving
Calories 80
% Daily Value *
Total Fat 4g7%

Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol 35mg12%
Sodium 80mg4%
Net Carbohydrate 6g2%

Dietary Fiber 1g4%
Sugars 3g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.