Oven Baked Coconut Shrimp
This oven-baked coconut shrimp is easy to make and full of flavor. Coated in coconut and baked instead of fried, it’s gluten-free and ready in under 30 minutes. Serve it with a simple mango dipping sauce for an easy appetizer or light meal. This recipe is gluten-free and dairy free.
Ingredients
MANGO DIPPING SAUCE
- 1 cup diced mangoes, from 1 or 2 mangoes
- ⅓ cup orange juice
- juice of ½ lemon
- 10 fresh basil leaves chopped
- 3 tablespoons sugar, adjust to taste
- ½ teaspoon kosher salt
COCONUT SHRIMP
- 1 pound large or XL raw shrimp defrosted, peeled, and deveined, tails left on
- cooking oil spray
- ¼ cup coconut flour or rice flour
- 1 cup unsweetened coconut flakes I like Bob's Red Mill, it has bigger flakes than other brands.
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- lemon wedges for serving
Instructions
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.
COCONUT SHRIMP
- Preheat the oven to 400°F (200°C) and set the rack in the center. Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray.
- Set up three shallow bowls. Add coconut flour to one bowl, shredded coconut to the second, and beaten eggs to the third.
- Season the coconut flour with garlic powder, onion powder, paprika, salt, and pepper. Stir to combine.
- In a medium bowl, whisk the coconut flour with garlic powder, onion powder, paprika, salt, and pepper. Stir well.
- Holding the shrimp by the tail, dredge each one in the seasoned flour, dip it into the egg, then press it into the shredded coconut. Shake off any excess and place the shrimp on the prepared wire rack. Repeat with the remaining shrimp.
- Bake the shrimp in a single layer for 7 to 10 minutes, depending on their size, until golden and lightly crisp.
- Serve with lemon wedges.
Notes
To defrost the shrimp: Defrost the 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 Flaked Coconut: I use Bob's Red Mill flaked coconut, which is unsweetened dried coconut in a bag. It has bigger flakes than most of the other brands.
Reheating and Storage: Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days.
To reheat, place the shrimp on a baking sheet and warm in a 350°F (175°C) oven for 5 to 7 minutes, until heated through.
Nutrition
Calories: 319.9kcalCarbohydrates: 22.9gProtein: 20gTotal Fat: 17.3gSaturated Fat: 13.8gCholesterol: 189.4mgSodium: 1265.4mgPotassium: 339mgFiber: 6.9gSugar: 13.8gNet Carbohydrates: 16g
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