Baked Coconut Shrimp Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
404 kcal
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Course
Appetizer
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Cuisine
North American
Baked Coconut Shrimp Recipe
Description
This Baked Coconut Shrimp Recipe uses peeled and deveined shrimp coated sequentially in seasoned tapioca starch, beaten egg, and unsweetened desiccated coconut. Baking at a high temperature crisps the crust without oil frying, resulting in a crunchy, golden coating. The shrimp inside retain moisture and a slightly snap texture.
The mango dipping sauce, made by blending diced mango, mayonnaise, honey, grated ginger, and lime juice, adds a sweet, tangy, and lightly spicy complement to the shrimp. This combination enhances the coconut's natural sweetness and adds freshness to each bite.
Serve the shrimp warm with the mango sauce for dipping. The recipe's baking method makes it a less oily alternative to fried coconut shrimp, suitable for serving as appetizers or light mains.
Ingredients
- 3 tablespoons avocado oil divided
- ¾ cup tapioca starch can sub cornstarch
- 1 teaspoon salt sea salt
- 2 ½ cups desiccated coconut unsweetened
- 2 large egg
- 2 lb Shrimp I like to leave the tails on 21-25 count, peeled and deveined
- cilantro for garnish
Mango Dipping Sauce
- ½ Mango diced (½ cup)
- ¼ cup mayonnaise can be light mayo
- 1 tablespoon honey
- 1 teaspoon ginger finely grated
- lime juice from half lime
Instructions
- Preheat your oven to 425 degrees. Line an 18x13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
- In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.
- Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.
- Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.
Mango Dipping Sauce
- While the shrimp are baking, add the mango sauce ingredients to your blender and blend on medium speed until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 404kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 503mg | 21% |
| Potassium | 487mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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