Le Taj Coconut Shrimp

Le Taj Coconut Shrimp Le Taj Coconut Shrimp
  • 10 min prep
  • 20 minutes
  • 160 calories
  • $1.60
  • spicy
  • Dairy Free


Makes: 8–10 servings
  • 1 C (250 ml) Le Taj Finishing Sauce Mix, prepared
  • 1 lb (450 g) large shrimp, raw, peeled, deveined, with tails left on
  • 1 C (250 ml) panko or gluten-free breadcrumbs
  • 1 C (250 ml) unsweetened coconut flakes


  • Preheat oven to 450°F (225°C).
  • Spoon half prepared Le Taj Finishing Sauce into a large bowl. Add shrimp and, using your hands, mix to evenly coat.
  • In a plastic bag, mix breadcrumbs with coconut flakes.
  • Add one shrimp at a time to bag and shake to coat evenly. Place on Sheet Pan lined with Bake & Roll. Discard any leftover coating. Repeat with remaining shrimp and breadcrumbs. For a crispier crust, lightly spray shrimp with cooking oil.
  • Roast in oven until coating is golden and crispy and shrimp are cooked, about 7–10 minutes.
  • Serve with remaining prepared Le Taj Finishing Sauce for dipping.
Nutritional Serving Size Per Serving
Calories 160
Fat 9 g
Saturated Fat 6 g
Transfat 0 g
Cholesterol 65 mg
Sodium 160 mg
Carbohydrates 10 g
Fibre 2 g
Sugar 1 g
Protein 9 g

Shop this recipe...

Bake & Roll
Sheet Pan
Le Taj Finishing Sauce Mix