Coconut Shrimp-Baked
Crispy, restaurant quality Coconut Shrimp baked in the oven. Are you wondering if this is a dream? It’s true! You can make these yummy coconut shrimp for dinner tonight. This recipe for coconut shrimp is great because because its baked in the oven and no nasty clean up that frying leaves but you still get that fantastic crunchy bites.
These coconut shrimp make a perfect appetizer for a party, especially paired with my coconut dipping sauce. It will blow your mind! Yum. Party of you.
Coconut Shrimp tips for success from LECTIN FREE WIFE
Only use lectin-free breadcrumbs
Buy wild caught shrimp
Stay away from sweetened coconut
Serve with my dipping sauce
Childhood Memories…
I loathe when I’m looking for a recipe and the blogger decides to take a stroll down memory lane. Geeeez, all I’m trying to do is find the best coconut shrimp recipe on the planet. So, if you are that person, skip down to the bottom and check out my recipe for the best baked coconut shrimp. If not, welcome to my own walk down memory lane where I share little tidbits of how I (and now you) got here.
Growing up, my dad loved to fish. When it was fishing season, we would load up in my mom’s green mini van for the 2-hour road trip to the Galveston coastline. It seemed like every weekend, during fishing season, our family spent in Galveston.
When it was a special occasion like someone’s birthday, we would go out to a local seafood restaurant. It was a big treat and we knew it for two reasons. Number one reason was because we got dressed up in our fanciest beach clothes. Mom made sure we had the spit-n-shine finish. She licked her thumb and pressed down the cowlick on my brothers hair before we left the house. Reason number two was because she told us. We got “the talk” in the car ride. Mom made sure my brother and I understood were to be on our best behavior or there would be severe consequences. The wrath of my mother would make a hurricane change directions so we knew to mind manners.
The smell of “fried everything” slapped you in the face as you walked in the door. It was heaven! My mom would order the coconut shrimp. Every. Single. Time. And (pouty face) my brother and I had to pick something off the kids menu. Like all kids, I never wanted to eat what I was on my plate. I only wanted what was on my mom was eating. That was the very first time I had coconut shrimp and instantly I was hooked.
On the drive home from our weekend fishing trips, there was always an old man who would sit on the tailgate of his pickup truck at a gas station right outside of Galveston and sell shrimp out of old school igloo ice boxes. It was known, all over those parts that he had the freshest shrimp you’ve ever eaten. Sometimes, we would stop at his pick up truck and get shrimp to take home with us. To this day, 20-something years later that man’s truck is still parked in that gas station and my dad still stops and gets fresh shrimp from him before he heads home. I never realized how good we had it until I was an adult and I had to buy my own shrimp!
Ok, memory lane walk done!
Coconut Shrimp- Baked
PREP TIME: 15 MIN
COOK TIME: 16 MIN
TOTAL TIME: 31 MIN
INGREDIENTS
Here’s all the goodies you need to make Baked Coconut Shrimp.
1 lbs of shrimp- peeled and deveined
1 tsp iodized sea salt + extra
3/4 c shredded unsweetened coconut
3/4 c breadcrumbs (compliant)
1 tbsp cassava flour
1 tsp tapioca starch or flour
1 large egg-whisked
avocado oil spray
INSTRUCTIONS
Here’s how to make Baked Coconut Shrimp at home.
Preheat oven to 425° F, move rack to middle of oven
Spray baking sheet with avocado oil
Take prepared shrimp and pat dry with a paper towel, lightly season prepared shrimp with a couple pinches of salt and set aside
On a plate or shallow bowl- combine the flours and set aside
On a separate plate or shallow bowl put the whisked egg and set aside
On a separate shallow bowl or plate- combine the shredded coconut, breadcrumbs, and 1 tsp of salt. Set aside
One at a time-Dip the prepared shrimp into the flour plate-shaking off excess back into the bowl, then dip into the whisked egg bowl- allowing excess to drip back into bowl, then dip while pressing both sides into coconut mixture. Place on prepared baking sheet. Continue this step until all the shrimp have been coated and placed on the baking sheet
Lightly spray avocado oil on top of coated shrimp
Bake for 10 minutes, remove from oven and flip shrimp over and bake for additional 6-7 minutes
Here’s the printable recipe…
Coconut Shrimp-Baked
Ingredients
- 1 lbs of shrimp- peeled and deveined
- 1 tsp iodized sea salt + extra
- 3/4 c shredded unsweetened coconut
- 3/4 c breadcrumbs (compliant)
- 1 tbsp cassava flour
- 1 tsp tapioca starch or flour
- 1 large egg-whisked
- avocado oil spray
Instructions
- Preheat oven to 425° F, move rack to middle of oven
- Spray baking sheet with avocado oil
- Take prepared shrimp and pat dry with a paper towel, lightly season prepared shrimp with a couple pinches of salt and set aside
- On a plate or shallow bowl- combine the flours and set aside
- On a separate plate or shallow bowl put the whisked egg and set aside
- On a separate shallow bowl or plate- combine the shredded coconut, breadcrumbs, and 1 tsp of salt. Set aside
- One at a time-Dip the prepared shrimp into the flour plate-shaking off excess back into the bowl, then dip into the whisked egg bowl- allowing excess to drip back into bowl, then dip while pressing both sides into coconut mixture. Place on prepared baking sheet. Continue this step until all the shrimp have been coated and placed on the baking sheet
- Lightly spray avocado oil on top of coated shrimp
- Bake for 10 minutes, remove from oven and flip shrimp over and bake for additional 6-7 minutes
