Baked Coconut Shrimp
These little babies are completely delectable and the entire batch always disappears super FAST at our house!
If you have not tried making coconut shrimp at home, then you’re in for a real treat once you see how easy they are to make!
My favorite brand of unsweetened, shredded coconut to use for this recipe is called “Let’s Do Organic” brand. One bag of coconut goes a long way, so it’s pretty economical too!
Make SURE that your coconut is not sweetened, because many varieties of shredded coconut do contain lots of sugar.
- 1 lb jumbo shrimp, peeled and deveined
- 2 large egg whites
- 1 cup unsweetened coconut flakes
- 3 Tbsps coconut flour
- sea salt and fresh ground black pepper, to taste, about 1/2 teaspoon each
- lime wedges, to serve
- red pepper flakes, to serve
- chopped chives, to serve
Preheat your oven to 425 degrees f. and line one large or two medium flat sheet pans with parchment paper or silicone mats.
Rinse shrimp & pat dry.
Using an electric mixer, or a wire whisk beat your egg whites until stiff peaks form.
In another bowl add unsweetened coconut flakes.
In a third bowl, add the coconut flour together with sea salt and pepper, wish together well.
Take each shrimp by the tail and lightly dip into the coconut flour; next dip into egg white, then dredge in unsweetened coconut flakes, pressing lightly onto both sides of the shrimp to adhere.
Place on prepared baking sheet. Arrange the shrimp in an even layer with some space in between.
Spray the tops very lightly with olive oil or avocado oil cooking spray, then bake for about 10 minutes, or just until your shrimp are opaque and coconut is starting to turn golden brown.
Sprinkle with red pepper chili flakes, and or chopped chives if desired.
Serve with lime wedges and/or your favorite dip.❤Rachel
Enjoy while hot!