Baked Coconut Shrimp
This healthier baked Coconut Shrimp is the perfect party appetizer! It's quick and easy to prep for, and you can bake them right away or freeze them to bake as guests arrive. Serve with a classic cocktail sauce, or whisk together a simple Chili Apricot Sauce. This recipe calls for starting with frozen shrimp, so no need to thaw them ahead of time!
Servings: 20 shrimp
Calories: 69kcal
Equipment
Ingredients
- 1 pound jumbo shrimp about 20 large shrimp, frozen
- 2 eggs
- 1/2 teaspoon sea salt
- black pepper to taste
- 3/4 cup unsweetened coconut (sweetened is okay, omit coconut sugar)
- 1/2 cup brown rice crackers blended into flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- avocado oil spray, if possible
Chili Apricot Dipping Sauce
- 1/4 cup apricot preserves
- 2 teaspoon lime juice
- 2 teaspoons rice wine vinegar
- 2 teaspoons water optional, to thin out sauce
- 1 teaspoon sriracha chili sauce
- pinch sea salt
Instructions
- Preheat oven to 450 degrees F. Line a large baking tray with parchment paper and set aside.
- Remove shrimp from freezer and place on a plate. Allow them to gently thaw (we want them half frozen when they go in the oven) while preparing the egg and coconut mixtures.
- In a small bowl, whisk together eggs, 1/2 teaspoon of salt, and black pepper.
- In a medium sized bowl, combine the coconut, rice cracker crumbs, coconut sugar, salt, and cayenne pepper.
- Working with 1 shrimp at a time, dip each one in the egg mixture, then fully coat it in the coconut mixture. Place coated shrimp on the baking tray, leaving space between each shrimp. Be careful not to overcrowd your baking tray or the shrimp will steam instead of crisping and turning golden brown.
- Spray shrimp with avocado oil spray. This is optional but helps the shrimp brown more golden.
- Keeping the shrimp partially frozen as they bake prevents the shrimp from overcooking while the coating is crisping and browning. Bake the shrimp for 14 minutes.
- Flip each shrimp over, and continue baking for an additional 6 minutes.
- Serve the shrimp hot with dipping sauce. See notes for how to prepare shrimp ahead of time.
Chili Apricot Dipping Sauce
- Combine all ingredients in a small bowl, and whisk to combine. Adjust the seasonings by adding more sriracha for extra spice, or an additional pinch of sea salt.
Video
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 260mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.4mg