Oven Baked Coconut Shrimp
This tropical oven baked coconut shrimp with mango dipping sauce will transport you straight to the tropics. Not only is it gluten-free and packed with flavor, but it takes under 30 minutes from start to finish.
Ingredients
FOR THE MANGO SAUCE
- 1 cup diced mangoes, from 1 or 2 mangoes
- juice of 1 lemon
- 10 fresh basil leaves chopped
- 2 tablespoons sugar, adjust to taste
- ½ teaspoon kosher salt
FOR THE COCONUT SHRIMP
- 1 pound large or XL raw shrimp peeled and deveined with tails left on
- avocado 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
- 2 lemons or limes 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 serve.
FOR THE COCONUT SHRIMP
- 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.
- Using three separate shallow bowls, place coconut or rice flour in one bowl, shredded coconut in another, and beaten eggs in the third.
- In a medium bowl, whisk the coconut flour with garlic powder, onion powder, paprika, salt, and pepper. Stir well.
- 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.
TO BAKE THE SHRIMP
- Preheat oven to 400°F with the oven rack in the center of the oven.
- Place a wire cooking rack on a parchment lined baking sheet; lightly spray rack with cooking oil.
- 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 or lime wedges.
Notes
This recipe is marked as 4 appetizer servings. Because coconut shrimp is so good, make a double batch so you'll have enough for seconds!
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.
This recipe is gluten-free and dairy free.
Nutrition
Calories: 319.9kcalCarbohydrates: 22.9gProtein: 20gTotal Fat: 17.3gSaturated Fat: 13.8gTrans Fat: 0.01gCholesterol: 189.4mgSodium: 1265.4mgPotassium: 339mgFiber: 6.9gSugar: 13.8gNet Carbohydrates: 16g
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