Tender shrimp are lightly coated in a sweet coconut mixture and then baked to perfection! Serve them with my tangy mango dipping sauce and you’ll be instantly transported to the tropics!
It’s that time of the year again loves… The time where my bundled up California body just cannot deal with this cold weather anymore and I’m starting to count down the days until summer arrives again. But seeing as how we still have all of spring to get through first, I’ll just have to rely on a few of my favorite summer dishes to help get me through. One of them being this baked coconut shrimp recipe! It’s full of all the Caribbean flavors and is completely gluten free, dairy free and Paleo approved too!
How do I bake coconut shrimp?
So simple! I usually prefer baking almost everything as opposed to frying or air frying for a few reasons. 1) Most oven households already have an oven so you don’t need any extra equipment. 2) It’s healthier than frying because you hardly use any oil. 3) From my experience, the air fryer tends to dry things out more while the oven keeps them nice and juicy. So here we! My instructions for the most perfectly baked coconut shrimp are below:
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Combine your coconut flour, salt, garlic powder and paprika in bowl and set it aside. Whisk your eggs in a separate bowl and set them aside. Then pour your toasted coconut in a separate bowl and set it aside. (You should have 3 separate bowls.)
- Pat your shrimp dry with a paper towel and lightly season them with salt and pepper.
- Take one shrimp and dredge it in your flour mixture. Shake off as much excess flour as you can, then dip it into your eggs. Again shake off as much excess as you can. Then dredge the shrimp in your toasted coconut making sure that all side are fully coated. Place the shrimp on your prepared baking sheet and continue with the remaining shrimp.
- Once all the shrimp are coated, lightly spray them with avocado oil spray and place the entire sheet in the oven. Bake for 8-10 minutes are until they’re slightly golden and the shrimp themselves are opaque. (Hint: The shrimp’s tails will also turn a slight red-ish color when they’re done too.)
- Serve immediately with your favorite sauce!
What kind of shrimp do I use?
I used raw deveined shrimp with the TAILS ON for this recipe. DO NOT use precooked shrimp for this! In terms of size, I would say that medium sized shrimp would work the best for this. If you use a larger size just be aware that they may need to cook a little longer in the oven.
(I usually always buy my shrimp at Costco because you can buy a giant bag of medium deveined shrimp for a pretty decent price!)
Do I need to toast the shredded coconut?
YES YES YES! This is the key to keeping the shrimp super crispy. Simply spread your coconut out on a baking sheet that’s been lined with parchment paper and bake it at 350 degrees for 3-4 minutes or until it starts to turn slightly brown. You can even do this a few days beforehand too and store it in the pantry until you’re ready to use it.
How do I make mango chili lime sauce?
I love with sauce with coconut shrimp because it adds just that little bit of tang to counter balance the sweetness of the shrimp. Plus it’s made with all wholesome ingredients too so you really can’t go wrong! Here’s the recipe below:
- 1 cup mango, cut into cubes
- 2 tsp unsweetened rice vinegar
- 2 tsp fresh lime juice
- 1/2 tsp honey (or maple syrup)
- 1/8 – 1/4 tsp red chili flakes (depending on how spicy you like it)
- Combine all ingredients in a food processor and blend until smooth.
- Store sauce in the fridge until your ready to eat.
This sauce can also be made beforehand too! It should last for one week when stored in an airtight container in the fridge.
Ok, now I just have to ask… WHO’S READY FOR A SUMMER VACATION?!
Hope you’re having a great day babes!
More recipes like this:
- Shrimp and Avocado Ceviche (One of my most popular recipes on the blog!)
- Baked Cajun Chicken Wings with Avocado Cilantro Lime Sauce
- Chipotle Lime Shrimp Tacos
- Cajun Shrimp Foil Packets
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Baked Coconut Shrimp with Mango Chili Lime Sauce
For the Coconut Shrimp:
- 1 lb. shrimp (fresh or frozen, deveined with the tails on)
- 1¾ cups unsweetened shredded coconut
- 2 eggs
- ½ cup coconut flour
- ½ tsp salt
- ¼ tsp garlic powder
- ½ tsp paprika
For the Mango Dipping Sauce:
- 1 cup mango, cubed
- 2 tsp rice vinegar
- 2 tsp lime juice
- ½ tsp honey
- ⅛-¼ tsp red chili flakes (depending on how spicy you like it)
To make the Spicy Mango Lime Sauce
- Place all of your ingredients in a food processor or blender and blend until smooth. Store the sauce in the fridge until you're ready to use it.
To make the Coconut Shrimp:
- Toasting the coconut: Preheat oven to 350 degrees and spread the shredded coconut out on a baking sheet that's been lined with parchment paper. Once the oven is hot, bake the coconut for 3-4 minutes or until it just starts to turn golden brown. Pour it into a bowl when done and set it aside.
- Making the shrimp: Increase the oven temperature to 425 degrees and reline your baking sheet with parchment parchment if need be.
- Mix together the coconut flour, salt, garlic powder and paprika in a bowl. Set it aside.
- Place your eggs in a separate bowl and beat them with a whisk. Set them aside next toy our flour mixture and toasted coconut.
- (If using frozen shrimp, make sure the shrimp is completely thawed before handling!) Once the shrimp has thawed, pat them dry with a paper towel and season them with salt and pepper.
- Take one shrimp and dredge (dip) it in your flour mixture. Shake off as much excess flour as possible and then dip it into your eggs. Shake off as much excess egg as possible and dredge the shrimp in your toasted coconut. (Make sure all sides of the shrimp is completely covered.) Place the shrimp on your prepared baking sheet and repeat with the remaining shrimp.
- Once all the shrimp are coated, lightly spray them with avocado oil spray. Bake them for 8-10 minutes or until golden brown and the shrimp themselves are opaque. (The shrimp's tails will also turn a red-ish color when they're done.
- Serve immediately with your mango lime sauce!