Oven Baked Coconut Shrimp with Dipping Sauce is an easy recipe to make with fresh Key West Pink Shrimp. This shrimp recipe comes from Bob's Red Mill. It is perfect for gluten-free, Paleo, and Kaufmann diets. I've added Mango Dipping Sauce that is seasoned with fresh lemon juice and basil leaves and makes a terrific, sweet dip to go with the shrimp.
What You Need for the Coconut Shrimp
- Large or XL uncooked Shrimp (15 to 20/pound), peeld, leaving the tail intact and defrosted
- Unsweetened Coconut or Rice Flour
- Unsweetened Coconut Flakes (Bob's Red Mill Coconut Flakes are best)
- Garlic Powder
- Onion Powder
Who Makes the Best Coconut Flakes?
I've made this recipe many times. The first time I made it, I used rice flour instead of coconut flour and the difference was hardly detectable.
The coconut flakes are a different story. Bob's Red Mill's Unsweetened Coconut Flakes are really much better than the others! I tried this with two other brands and the results did not compare.
Large flakes are important to get extra crunch with this recipe and Bob's Red Mill's Coconut Flakes delivers every time!
How To Make Oven Baked Coconut Shrimp
1) Using three bowls, mix the coconut or rice flour with the onion powder, garlic powder, and paprika in one bowl. Beat the eggs in a second bowl. Place the coconut flakes in the third bowl.
2) Holding the shrimp by the tail, dip each one in coconut flour mixture, completely coating it, then dip in eggs, and finally, press into the coconut so each shrimp is coated all over. Place each shrimp on a baking sheet fitted with a wire rack.
3) Place the pan in a preheated 400 degree F oven for 7-10 minutes. Cooking time will vary with the size of the shrimp you've used and your oven. Check at 7 minutes. When they look golden brown, remove from the oven, and let them cool for a minute.
For the Mango Dipping Sauce
First, How to Dice a Mango
Do you know how to dice a mango? I didn't until I moved to Key Largo. My family used to eat them back in New York because my mom, who is originally from Havana, loves them! When I moved down to The Keys, I quickly learned that she was cutting them the wrong way. Sorry mom!
It might take a few mangoes to get the hang of this, but it is easy.
The mango has a characteristic oblong shape. There is a large flat oblong pit in the center of each mango. Leaving the skin on, slice the flesh off the two sides of the pit with a sharp knife. Then, holding the mango "cheek" in your hand, gently score the flesh (without cutting through to the skin) vertically, then horizontally, creating a diced pattern.
Next, gently fold the whole thing backwards and run your knife between the skin and the mango flesh. Now you have a diced mango!
What Kind of Mangoes Should I Use?
Use the freshest mango you can find! A ripe mango gives a bit when you squeeze it. They should have smooth skin without blemishes. Organic is always preferable.
We have two types of mangoes in the markets in Key Largo. The more popular mango is a Tommy Atkins Mango. "Tommy" Mangoes are available in all of our grocery stores and have a red-yellow, sometimes greenish exterior. They usually come from Mexico, but they are also grown in Florida in early summer. The other, Honey Mangoes, also known as Ataulfo Mangoes, are bright yellow and come from Mexico. They are small and have no fibers, making the flesh creamy and sweet.
If you have access to Honey Mangos, you will need two. One large red mango should yield a cup of mango cubes for this recipe. They are both good, but I prefer the Honey Mangoes.
Ingredients for The Mango Dipping Sauce
- 1 cup diced mango (from 1 to 2 mangoes)
- Juice of 1 lemon
- 1 teaspoon chopped fresh basil leaves (about 10 leaves)
- ¼ teaspoon salt (or more to taste)
- 1 tablespoon pure monk fruit sweetener, honey or cane sugar.
The sweetener is completely optional. I added some pure monk fruit, which is a natural sweetener. You can add some erythritol (made from birch tree bark) or honey too! If you eat sugar, a teaspoon or two of sugar would work as well.
Blend all ingredients together using an immersion blender (shown), a standard blender, or food processor. Chill until ready to use.
For an appetizer, serve Coconut Shrimp with Mango Dipping Sauce on a platter with lemon wedges, and a few scattered basil leaves.
For an entrée, Coconut Shrimp can be served with steamed rice, quinoa, or Roasted Cauliflower.
Baked Coconut Shrimp with Mango Sauce
FOR THE MANGO DIPPING SAUCE
- 1 cup diced mangoes from 1 or 2 mangoes
- juice of 1 lemon
- 10 fresh basil leaves chopped
- 1 tablespoon pure monk fruit sweetener you can substitute honey or the sweetener of your choice
- ¼ teaspoon salt (try Redmond's Real Salt)
FOR THE COCONUT SHRIMP
- 1 pound large or extra-large raw shrimp peeled, with tails left on, and deveined
- cooking oil spray
- ¼ cup coconut flour or rice flour
- 1 cup unsweetened coconut flakes I like Bob's Red Mill
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¾ teaspoon salt (try Redmond's Real Salt)
- ¼ teaspoon black pepper
- 2 lemons sliced into wedges for serving
FOR THE MANGO DIPPING SAUCE
- Combine the sauce ingredients in a food processor or immersion blender and pulse until smooth. PLace in a bowl and cover with plastic wrap. Chill until ready to serve.
FOR THE COCONUT SHRIMP
- Preheat oven to 400 degrees Fahrenheit.
- Place a wire cooking rack on a parchment lined baking sheet; lightly spray rack with cooking oil.
- Devein the shrimp by making a shallow incision down the back of each one with a paring knife. Grab the vein with a tip of a knife and remove.
- Rinse shrimp and pat dry with a paper towel. Set shrimp aside.1 pound large or extra-large raw shrimp
- Using three separate shallow bowls, place coconut or rice flour in one bowl, shredded coconut in another, and beaten eggs in the third.¼ cup coconut flour, 1 cup unsweetened coconut flakes, 2 large eggs
- Season the coconut flour with garlic powder, onion powder, paprika, salt, and pepper. Stir well.½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, ¾ teaspoon salt, ¼ teaspoon black pepper
- Holding the tail, dredge each shrimp in the seasoned flour, then dip in egg, and press into shredded coconut. Gently shake off excess coconut and place on wire rack. Repeat with all of the shrimp.1 pound large or extra-large raw shrimp
- Bake for 7 to 10 minutes (depending on the size of the shrimp) until crispy and golden brown.
- Arrange shrimp on a platter with the bowl of dipping sauce and lemon wedges.2 lemons
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.