Let’s hear it for the Coconut lovers! This Baked Coconut Shrimp with Spicy Mayo Dipping Sauce is so delicious, you’ll think you are in the Caribbean while eating this! 🙂
I love all things Coconut. If you’ve been following the blog you may notice a lot of recipes I make have some sort of Coconut it it. Whether it’s Coconut Oil for a dessert like this Easy Skillet Brownie recipe, Coconut Milk in a delicious Blueberry Coconut Smoothie, whipping up a delicious Dairy Free topping like this Coconut Whipped Cream Frosting, or using it in a soup like this Coconut Curry Butternut Squash Soup recipe.
Let’s just say I use Coconut a lot. Not only does it give your food or drinks such an amazing tropical flavor, but Coconut is also a Superfood!
What is a Superfood you ask? Well a Superfood is a nutrient-rich food considered to be especially beneficial for health and well-being. Coconuts are rich in Vitamins, Calcium, Potassium, and are known to have an Anti-Aging effect. Coconuts ~ You had me at Anti-Aging! 🙂
So lets get into this Coconut Shrimp recipe!
Watch the 60 second video below on how to make this!
This recipe is super easy to make and kid friendly. Just ask my picky 12 year old son! He eats this shrimp like its going out of style.
My son is my best critic when it comes to my recipes. Plus he also helps me out by being my hand model when Cary’s gone for my food photographs. I think he did a nice job on this pic, don’t you? 🙂
Honestly I thought I could never eat something like this again since I went Gluten Free. A while back I discovered Gluten Free Panko in the grocery store, WooHoo! Now I can make all of the yummy breaded dishes I thought I couldn’t have. That makes me and my tummy so happy. 🙂
I like to buy shrimp when it’s on sale, lately it’s been on sale a lot where I live. So look for more Shrimp recipes to come!
For this recipe I actually used a bag of frozen Shrimp. I leave the tales on for this, but you can make them without if you prefer. Also there are different types of Shrimp. Some still have the peel on and some already have it removed. I bought a bag with the peel on to save money. Once you thaw the Shrimp and rinse it, just peel and devein them and then place them on a paper towel to remove some of the water before baking.
Then I create a little assembly line, I have my bowl with the whisked egg, a plate of the Panko/Coconut mixture, and then my baking sheet lined with parchment paper all ready to go.
Just dip the Shrimp into the egg, then coat all sides into the Panko/Coconut mixture, and place on the parchment paper.
Bake for 20 minutes at 400 degrees fahrenheit, and then get ready to chow down on this deliciousness!
I also made a Spicy Mayo Dipping Sauce to go with this Shrimp, give it a try!
If you try this recipe let me know what you think by leaving a comment below! It’s super helpful to me and other readers!
- ½ lb large Shrimp peeled and deveined
- 1 cup Gluten Free Panko
- ½ cup Sweetened Coconut Flakes
- 1 Egg
- Preheat oven to 400 degrees.
- Rinse and pat dry shrimp.
- In small bowl whisk egg.
- In large plate add panko, and coconut flakes, stir together.
- Place a sheet of parchment paper over a baking pan.
- Dip shrimp into egg and coat well.
- Dip shrimp into panko mixture and coat all sides well.
- Place shrimp on top of parchment paper.
- Bake 20 minutes.
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