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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.
4.75
from
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votes
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Appetizer, Main Course, Side Dish
Cuisine
American, Asian
Ingredients
1
lb.
peeled and deveined shrimp
with or without tails
2
eggs
⅓
cup
unsweetened coconut flakes
⅓
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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