Baked Coconut Shrimp with Jalapeño Hushpuppy Waffles

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Prep time: 20 minutes
Cook time: 15-20 minutes
Yields 4 servings


For the Coconut Shrimp
12 shrimp, 16/20 count – peeled with tails on & deveined
¾ cup all-purpose flour with
1 tsp. kosher salt
2 eggs, whipped with
¼ tsp cayenne pepper
1 cup breadcrumbs, unseasoned
½ cup coconut, shredded

For the Jalapeño Hushpuppy Waffles
1 ½ cups cornmeal
½ cup flour, all purpose
½ tsp baking soda
½ tsp salt
1 onion, small, minced
1 cup buttermilk
1 egg, lightly beaten

For the Dressing
2 Tbsp. low-fat yogurt
1/2  cup coconut milk
2 Tbsp. coconut, shredded
1/4 cup mango, diced small
2 Tbsp. red bell pepper, diced small
1/2 Tbsp. jalapeño, chopped (or more, to taste)
2 Tbsp. scallions, chopped
1 tsp. ginger (fresh), minced
1 Tbsp. cilantro, mint, or chervil
1/2 tsp. kosher salt
1/2 tsp. cayenne pepper


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

First, prepare the dressing. Combine the yogurt, coconut milk, shredded coconut, mango, red bell pepper, jalapeño, scallions, ginger, cilantro, salt and cayenne. Place in the refrigerator to allow ingredients to marinate.

Butterfly the shrimp by splitting it from head to tail on one side using a paring knife, being careful not to cut the shrimp completely through.

To bread the shrimp, create a station using three bowls. In one bowl, mix the flour and salt. In another bowl, beat the eggs with the cayenne pepper. In the last bowl, mix the breadcrumbs and shredded coconut. Coat the opened shrimp in the flour mixture, then eggs, then coconut and breadcrumb mixture. Place each shrimp on the baking sheet a few inches apart.

Bake the shrimp for 15 to 20 minutes, flipping halfway through.

While shrimp is in the oven, prepare the waffles. Preheat a waffle iron and spray with cooking spray to ensure the waffles don’t stick.

Combine cornmeal, all-purpose flour, baking soda, salt, onion, buttermilk and egg until completely blended. Place about 1/4 of the mixture on the waffle iron (between 1/4 cup and 1/2 cup, depending on the size of your waffle iron) and close the lid. Complete cooking following your specific waffle iron instructions.

When shrimp are cooked through, prepare the dish by placing 3 shrimp on top of one waffle. Spoon dressing on top of shrimp and waffle and serve immediately.

Calories 613; Fat 18 g; Saturated fat 12 g; Cholesterol 248 mg; Sodium 849 mh; Carbohydrate 82 g; Fiber 5 g; Sugars 8 g; Protein 30 g