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    Home » Recipes » Seafood Recipes

    Oven Baked Coconut Shrimp with Mango Sauce

    Published: Aug 5, 2021 · Modified: Mar 16, 2023 by Felice Kaufman ·

    Jump to Recipe Print Recipe
    baked coconut shrimp

    Oven Baked Coconut Shrimp with Mango Sauce is an easy recipe to make with fresh Key West Pink Shrimp. 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.

    coconut_shrimp

    This shrimp recipe comes from Bob's Red Mill. It is perfect for gluten-free, Paleo, and Kaufmann diets.

    Baked coconut shrimp is one of my favorite seafood dishes. I love the sweet flavors, and the shrimp always seem to be cooked perfectly. Because I'm in Key Largo, I make this dish using fresh shrimp from Key West. Shrimp from the Keys is wild-caught and always incredibly fresh.

    Jump to:
    • What You Need To Make Coconut Shrimp
    • How to Defrost Frozen Shrimp
    • What are the Best Coconut Flakes to Use?
    • How To Make Coconut Shrimp
    • What's The Fastest Way To Cook Coconut Shrimp?
    • For The Mango Dipping Sauce
    • What Kind of Mangoes Should I Use?
    • Ingredients for The Mango Dipping Sauce
    • What Goes with Coconut Shrimp?
    • Try These Shrimp Recipes Too!
    • "📖 Recipe"

    What You Need To Make Coconut Shrimp

    coconut shrimp ingredients
    • Large or XL uncooked shrimp (15 to 20/pound), defrosted, peeled and deveined, leaving the tail intact.
    • Unsweetened coconut or rice Flour
    • Unsweetened coconut flakes (Bob's Red Mill Coconut Flakes are best)
    • Eggs
    • Garlic powder
    • Onion powder
    • Paprika
    • Salt
    • Pepper

    How to Defrost Frozen Shrimp

    If you put a bag of frozen shrimp in the fridge in the morning, when you go to make dinner, it will be defrosted, or close to it. Of course, but life isn't always that easy and many dinners are really just tossed together when you're hungry.

    To defrost shrimp for the last minute procrastinating cook, pull out a big mixing bowl. Pour the shrimp in and fill with cold water. Change the water every 10 minutes. It should take about 30 minutes for 2 pounds of shrimp. If you use warmer water, the little delicate shrimp are going to get a little cooked. You don't want that.

    What are the Best Coconut Flakes to Use?

    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 didn't come close. The flakes are big and it's always sweet. Bob's is a little more money but consistently yields significant results.

    bobs red mill coconut flakes recipe

    Large flakes are important to get extra crunch with this recipe and Bob's Red Mill's Coconut Flakes delivers every time!

    For coconut, use what you have. Keep in mind many brands of coconut flakes, or shredded coconut, have preservatives in them as well as added sugar. This dish has a sweet mango sauce for dipping the shrimp and the added sugar in the coconut will go unmissed. Keep it healthy!

    How To Make 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.

    coconut shrimp ingredients

    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.

    baked coconut shrimp on baking sheet

    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.

    coconut shrimp on sheet pan

    What's The Fastest Way To Cook Coconut Shrimp?

    In a rush to get dinner on the table? You can pan-fry the shrimp in minutes! Heat 3 tablespoons of neutral oil in a large heavy skillet over medium-high heat. When the oil is hot, add shrimp and pan fry until golden brown, about two minutes total.

    For The Mango Dipping Sauce

    First, we have to dice a mango. Do you know how to dice a mango? I didn't either 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's 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 backward and run your knife between the skin and the mango flesh. Now you have a diced mango!

    How)to_cut_a_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.

    types of mangoes

    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 the 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

    mango dipping sauce ingredients
    • 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 monk fruit, which is a natural sweetener. You can add some honey or a teaspoon or two of sugar would work as well.

    Blend all ingredients together using an immersion blender or food processor. Chill until ready to use.

    What Goes with Coconut Shrimp?

    For an appetizer, serve Coconut Shrimp on a platter with the mango sauce, lemon wedges, and a few scattered basil leaves.

    For a main course, Coconut Shrimp can be served with steamed rice tossed with butter and torn basil leaves, Tostones with Pink Sauce, or Roasted Cauliflower.

    Try These Shrimp Recipes Too!

    • Blackened Shrimp with Butter Sauce
    • Florida Keys Shrimp Cocktail
    • Key West Pink Shrimp Salad
    • Peel and Eat Shrimp Recipe

    Check out our Recipe Index for a full listing of all of our quick and easy meal ideas. Our recipes are made fresh with unprocessed ingredients with your good health in mind.

    "📖 Recipe"

    coconut_shrimp with mango sauce
    Print Recipe
    5

    Baked Coconut Shrimp with Mango Sauce

    This recipe for Coconut Shrimp is delicious and it takes under a half hour to prepare. It makes a great low-carb appetizer for four or an entree for two. I've added a mango dipping sauce. It's the perfect sweet accompaniment.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Appetizer, Dinner, Lunch
    Cuisine: American
    Diet Type: Gluten Free
    Keyword: Coconut Shrimp, Gluten Free Coconut Shrimp, Honey Mango Dipping Sauce, Mango Dipping Sauce
    Servings: 4 appetizer servings
    Calories: 331.4kcal
    Author: Felice Kaufman

    Ingredients 

    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

    Instructions

    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 servel

    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 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.

    TO SERVE

    • Arrange shrimp on a platter with the bowl of dipping sauce and lemon wedges.
      2 lemons

    Notes

    To defrost the shrimp: Defrost shrimp in the refrigerator 3 hours before you begin. You can also defrost them in a bowl of cold water, changing the water every 10 minutes. It should take about 30 minutes.
    For the coconut: I use Bob's Red Mill flaked coconut, which is unsweetened dried coconut in a bag. I have tried other brands in the past and Bob's works better.
    In a rush to get dinner on the table? You can pan fry the shrimp in minutes! Heat 3 tablespoons of neutral oil, such as grapeseed oil, in a large heavy skillet over medium-high heat. When oil is hot, add shrimp and pan fry until golden brown, about two minutes total.
    For Keto and Kaufmann One Diet, omit the dipping sauce. The shrimp without the dipping sauce has 8g net carbs per serving.
    The shrimp with the dip is good for the Paleo or Kaufmann Phase 2 Diet.
    This recipe is gluten-free.

    Nutrition

    Calories: 331.4kcal | Carbohydrates: 22.3g | Protein: 22.2g | Total Fat: 18.6g | Saturated Fat: 14.2g | Trans Fat: 0.1g | Cholesterol: 235.9mg | Sodium: 1284.4mg | Potassium: 434.2mg | Fiber: 8.4g | Sugar: 9.2g | Net Carbohydrates: 13.9g

    More Florida Seafood Recipes

    • Cold shrimp salad on a bed of lettuce.
      Florida Keys Pink Shrimp Salad
    • Yellowtail snapper fish baked with old bay seasoning.
      Roasted Yellowtail Snapper with Old Bay
    • Peel and eat key west shrimp in a bowl.
      Peel and Eat Shrimp Recipe
    • blackened shrimp with butter in a bowl.
      Blackened Shrimp with Butter Sauce Recipe

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    felice kaufman

    Hi! I'm Felice. Join me on my culinary adventure in Key Largo, Florida, where I eat, cook, shop, and travel for fresh fish, fruit, vegetables, and more!

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