Dinner/ Side Dish

Baked Coconut Shrimp

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 Shrimp

Print Recipe
Serves: 2-3 Cooking Time: 10 minutes

Ingredients

  • 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

Instructions

1

Preheat the oven to 450 degrees.

2

In a small bowl, whisk eggs and set aside.

3

In another bowl add the coconut, nutritional yeast, 1/2 cup rice flour, 2 tablespoons corn starch, salt and pepper. Set aside.

4

In the last and final bowl add the remaining 1/2 cup rice flour and 2 tablespoons corn starch.

5

Assemble bowls in the following order: rice flour/corn starch bowl, egg bowl, coconut bowl.

6

Coat shrimp completely in the flour bowl, followed by dipping in the egg wash and lastly coating in the coconut bowl.

7

Place coated shrimp on a parchment lined baking sheet and drizzle shrimp with oil.

8

Bake for 5 minutes and flip shrimp over. Drizzle with oil and bake for an additional 4-5 minutes until done.

9

Remove from oven and serve with your favorite dipping sauce. Mine is honey mustard!

Notes

This is a healthified version of fried coconut shrimp.

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