Coconut Shrimp

dairy free / gluten free

Healthier coconut shrimp that’s still crispy as if it were fried, but it’s baked in the oven and paired with a Thai sweet chili dipping sauce! Everyone is going to love this sweet, salty, and crunchy shrimp that will be the perfect appetizer to make for any crowd. It’s also so quick to make!

It only takes about 10 minutes in the oven to bake so you don’t have to spend any extra time in the kitchen! If you need to save even more time, you can bread them ahead of time and keep them in the fridge until you’re ready to bake them and eat.

Here are the Ingredients for the Coconut Shrimp:

• Seasonings - Salt, Smoked Paprika, Garlic Powder

• Pantry - Shredded Coconut, Panko, Coconut Flour, Sesame Seeds, Olive Oil, Thai Sweet Chili Sauce

• Dairy - Eggs

• Meat - Shrimp

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• Crunch Baked Black Bean & Cauliflower Tacos

• Buffalo Cauliflower Bites

• Maple Sriracha Cauliflower Bites

• Bell Pepper Air Fryer Nachos

Yield 4

Author Casey Cheek

Prep time

10 Min

Cook time

10 Min

Total time

20 Min

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Coconut Shrimp

Crispy, oven-baked coconut shrimp that will be your new favorite, easy-to-make appetizer!

Ingredients

• 2 eggs
• 1/4 tsp salt
• 1 lb large shrimp, deveined
• 1/2 cups shredded, unsweetened coconut
• 1/4 cup panko breadcrumbs
• 1 tbsp coconut flour
• 1 tbsp sesame seeds
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Olive oil for brushing
• Thai sweet chili sauce for dipping

Instructions

1. Preheat oven to 425 F.
2. Whisk together the eggs and salt.
3. Mix the coconut, panko, coconut flour, smoked paprika, and garlic powder together.
4. Dredge the shrimp in the eggs, and then the coconut mixture.
5. Add to a lined baking sheet and brish with olive oil.
6. Bake for 8-12 minutes, flipping halfway through.
7. Serve with Thai sweet chili sauce and sprinkle of sesame seeds.

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