Who knew baked coconut shrimp could be THIS good! I promise no one will miss the heavily fried version you find at most restaurants. Once you set up the ingredients in the three separate bowls, the rest is a breeze. This would be perfect for an appetizer or even a main meal as it’s super quick and easy to make.
Baked Coconut ShrimpPrint Recipe
- 15 Large Shrimp, peeled & deveined
- 2 Eggs
- 1 Cup Dried Unsweetened Coconut Flakes
- 2 Tablespoons Nutritional Yeast
- 1 Cup Rice Flour
- 4 Tablespoons Corn Starch
- Sea Salt & Pepper to taste
- 1 Tablespoon Oil of your choice
Preheat the oven to 450 degrees.
In a small bowl, whisk eggs and set aside.
In another bowl add the coconut, nutritional yeast, 1/2 cup rice flour, 2 tablespoons corn starch, salt and pepper. Set aside.
In the last and final bowl add the remaining 1/2 cup rice flour and 2 tablespoons corn starch.
Assemble bowls in the following order: rice flour/corn starch bowl, egg bowl, coconut bowl.
Coat shrimp completely in the flour bowl, followed by dipping in the egg wash and lastly coating in the coconut bowl.
Place coated shrimp on a parchment lined baking sheet and drizzle shrimp with oil.
Bake for 5 minutes and flip shrimp over. Drizzle with oil and bake for an additional 4-5 minutes until done.
Remove from oven and serve with your favorite dipping sauce. Mine is honey mustard!
This is a healthified version of fried coconut shrimp.