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Crispy Baked Coconut Shrimp (GF!)

You’ll be transported to the tropics in one guilt-free bite of this crispy shrimp coated in coconut flakes! Slightly sweet, gluten free and baked not fried.

For someone like me who obsesses over sushi (like top three death row meals), it’s hard to believe a time when I exclusively ate “sushi” with cooked shrimp.

Not even a California roll (what even is krab) and DEFINITELY not a raw tuna kind of girl… just shrimp. Crispy shrimp for the most part. And a connoisseur of crispy shrimp did I become!

Before experimenting with this recipe I really thought that to make the tastiest, crispiest coconut shrimp you had to 1) batter it up 2) press on the sugary coconut 3) deep fry. I’m sooooooo glad I proved myself wrong!

This recipe for crispy shrimp starts with a batter of eggs then coconut flour, gluten free panko and unsweetened coconut flakes — gluten free with no added sugar! Then the shrimp is baked at a high temp so that it gets extra crispy sans oil.

Here’s the pro tip: you’ll preheat the baking sheet so that it’s extra hot when you place on the battered shrimp!

You could absolutely serve this crispy coconut shrimp as an appetizer, as a part of an Asian or Hawaiian dinner spread, or in a coconut rice bowl like we did!

Here’s how you’ll make my Crispy Baked Coconut Shrimp:

  1. Place a baking sheet into the oven then preheat to 400 degrees.
  2. Rinse your peeled and deveined shrimp (with or without tails) then lay on a paper towel to dry.
  3. Whisk eggs in a medium mixing bowl, then add in uncooked shrimp.
  4. In a second bowl, mix coconut flour, gluten free panko, unsweetened coconut flakes, salt, pepper and paprika.
  5. Remove baking sheet from oven and carefully spray with cooking spray.
  6. One at a time, take a shrimp from the egg batter then into the coconut mix. Press in to coat then lay carefully onto sheet pan. Repeat for all shrimp.
  7. Bake for 25 minutes!

We loved serving these shrimp with coconut cauliflower rice (riced cauliflower sautéed with 1/2 cup coconut milk) and a pineapple jalapeño salsa! Hope you enjoy!

More Shrimp Recipes You’ll Love!

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Crispy Baked Coconut Shrimp

You'll be transported to the tropics in one guilt-free bite of this crispy shrimp coated in coconut flakes! Slightly sweet, gluten free and baked not fried.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Main Course, Side Dish
Cuisine American, Asian

Ingredients
  

  • 1 lb. peeled and deveined shrimp with or without tails
  • 2 eggs
  • cup unsweetened coconut flakes
  • cup gluten free panko crumbs
  • 2 tbsp. coconut flour can sub gluten free all purpose flour
  • 1 tsp. salt and pepper each
  • 1 tsp. paprika

Instructions
 

  • Place a baking sheet into the oven then preheat to 400 degrees.
  • Rinse your peeled and deveined shrimp (with or without tails) then lay on a paper towel to dry.
  • Whisk eggs in a medium mixing bowl, then add in uncooked shrimp.
  • In a second bowl, mix coconut flour, gluten free panko, unsweetened coconut flakes, salt, pepper and paprika.
  • Remove baking sheet from oven and carefully spray with cooking spray.
  • One at a time, take a shrimp from the egg batter then into the coconut mix. Press in to coat then lay carefully onto sheet pan. Repeat for all shrimp.
  • Bake for 25 minutes or until golden and crispy!
Keyword asian, baked, coconut, coconut milk, gluten free, hawaiian, shrimp
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