I’ve mentioned it before, but I usually write recipes on my train ride home.  Yesterday morning before I left for work I almost pulled out a pork chop to defrost in the fridge during the day, but saw that I had shrimp and not knowing if I was going to be working late last night, knew they would thaw quick and I’d make something with them.  On the way home, I thought “what about coconut shrimp!”  

I didn’t even know if I had coconut, but I wrote down a recipe and kept my fingers crossed.  When I got home I found I did have coconut.  Score!  Oh, but it expired in August 2018.  Ah, how bad could it have been – so I used it.  😀

I defrosted 5 ounces of shrimp.  I have learned my lesson and will always pay the extra $2 a pound or whatever it is to buy peeled and deveined shrimp.  I did try to butterfly them a bit, but I was a bit too aggressive with my knife on a couple of them.

My thought process was to make a wet better and then toss in coconut/bread crumb mixture.  In order for the coconut not to burn before the shrimp was cooked, after I battered them I froze them for 15 minutes.  This helps ensure that the batter stays on the shrimp too.  How delicious do these look?!  The dip is Chobani/sriracha and a teaspoon of sweet and sour sauce.  So good.

So crunchy.  And not greasy at all, because I cooked them at 350 degrees.  

Coconut Shrimp

Coconut Shrimp

Yield: 1

This crispy and light coconut shrimp is perfect alone with a dipping sauce or on top of a salad or over rice and some veggies. This turned out even better than I expected, and is truly best in a deep fryer but can also be done in a pan or air fryer.


  • 5 ounces shrimp, peeled and deveined (and butterflied if you feel like it)
  • 1/4 cup self-rising flour
  • 1 egg
  • 2-4 tablespoons seltzer
  • 1 tablespoon unsweetened coconut flakes
  • 1/4 cup bread crumbs
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


    1. Heat fryer or oil to 350 degrees.

    2. Mix the flour, egg and add in enough seltzer so that it forms a batter. I used about 4 tablespoons - it was the consistency of pancake batter.

    3. In a second bowl, mix breadcrumbs, coconut, cayenne pepper, salt and pepper and toss to combine.

    4. Dip the shrimp in the batter, then using a fork, toss in the breadcrumb mixture and place on a plate.

    5. Freeze shrimp 15 minutes before frying. Alternatively, you could make this ahead of time and store them in the fridge for a minimum of 30 minutes - or all day if need be.

    6. Fry for 4-5 minutes depending on how big your shrimp are. Mine were 17-21 count, so they needed to cook the whole 5 minutes.


I served mine with a dip of 2 tablespoons nonfat greek yogurt, 1 tablespoon sriracha and 1 teaspoon sweet and sour sauce.

Click HERE to check how many points this is on your WW plan!

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 485mgSodium: 3044mgCarbohydrates: 48gFiber: 3gSugar: 2gProtein: 46g

Did you make this recipe?

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I had a mock McDonald’s sausage McMuffin yesterday and it was so good.  I will spend 4 points on a Bays Sourdough English muffin – so good!   Have you guys tried Jennie-O turkey breakfast sausage – they have a mild and a spicy and it’s delicious and only 1 point per ounce.  That was two ounces that I cooked before work.  I also cooked the scrambled eggs before I left and just assembled it when I got to work.  English muffin (4) sausage (2) 1/2 ounce cheese (2).  Delish.

I was determined to go to lunch yesterday, and my sister and I walked towards the west loop to change things up.  It was chillier than we though.  But we warmed up as we walked and talked.

Look – I ate vegetables!  I know, I can hardly believe it too.  I counted this as 5 points – for the feta cheese, ham and dressing.

I had a few people ask me in the last few days if I had tried to make donuts with the Skinny Pizza Dough – um, no!  Challenge accepted.  Except I didn’t have any dough made, so I texted Jacob and he made it for me – thanks Jacob!

I made this mini churros for 3 points.  These were so light and fluffy!  And yes, I deep fried them for 3 minutes.  I am going to try to make a filled donut hole tonight.  

Go good!!

Happy Friday – we’ve made it!  This week went surprisingly fast for me.  I have more paid Instagram posts coming up in the next couple weeks with some great giveaways – and it’s CHEESE!  I’ll be posting the giveaway on my Instagram on Monday.  

Hope you have a great weekend – make it a great day!