Baked Coconut Shrimp Cups • Seafood Nutrition Partnership


1 cup finely shredded, unsweetened coconut
1 egg white
1/2 pound cooked shrimp, peeled and chopped
3 tablespoons sweet chili sauce
1 teaspoon crushed red pepper flakes
A lightened-up recipe for coconut shrimp, these baked coconut shrimp cups are an easy and delicious appetizer for your next seafood party or gathering.


1.Preheat oven to 350°F. Spray a mini muffin tin with non-stick cooking spray. Set aside.
2.In a small bowl, whisk egg white until frothy.
3.Add shredded coconut, and stir to combine.
4.Add one tablespoon of coconut to each well of muffin tin.
5.Press gently to form cups.
6.Bake in preheated oven 7-10 minutes, or until edges start to brown.
7.Let cool 10 minutes, and carefully remove cups from tin.
8.In a small bowl, combine shrimp and chili sauce.
9.Heat in microwave or in a small saucepan just before serving.
10.Add mixture evenly to prepared cups, and garnish with crushed red pepper flakes before serving.​

Recipe developed by Emily Cooper, RDN, of Sinful Nutrition

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