Oven baked: Usually coconut shrimp is deep fried, but I opted to oven bake them for ease, not to mention health!
Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce. 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 coconut flakes in a third … Cook in the oven for 15 to 20 minutes, flipping halfway through, until the shrimp is no longer translucent in the middle and the coconut is golden brown. Why This Baked Coconut Shrimp Is So Good! Baked coconut shrimp is the perfect accompaniment to this pureed carrot and ginger soup. So I sacrificed for you, my dear readers, and I made many, many batches of coconut shrimp. Shake off excess and drop shrimp into ziplock bag with coconut mixture. Dip shrimp, a few at a time, in egg whites. Gluten Free Paleo Refined Sugar Free. We like to serve these with a creamy mango dipping sauce.
Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try! Repeat with all remaining shrimp.
Our baked coconut shrimp is not keto-friendly. Place in a single layer on baking sheet and bake, turning once, until coconut is golden and shrimp are cooked through, 15 to 20 minutes. This meal would actually freeze incredibly well, and would make great party appetizers. By now the shrimp has thawed so … I hate it when overcooked shrimp become rubbery, but these have just the most perfect texture. Shake until shrimp are coated.
(1 – below) Step four.
Shrimp is a perennial favorite among Food Network fans, so we've collected the best of the best coconut shrimp recipes for you to savor anytime. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d'oeuvre. In a second bowl, whisk together flour, salt, chili powder, garlic powder, and black pepper. Preheat oven to 425 degrees and grease a baking pan or casserole dish. Transfer apricot sauce to a small glass bowl. Press the coconut flakes onto all sides of the shrimp, shake, then place on the baking rack. Baked Coconut Shrimp that are truely CRISPY and crazy delicious. A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp.
Spray the tops very lightly with avocado oil or olive oil cooking spray, then bake for about 10 minutes, or just until your shrimp are opaque and coconut is starting to turn golden brown. Place on prepared baking sheet. They're a healthy coconut shrimp recipe that is easy to make ahead and freezer-friendly. Doing so will make these homemade coconut shrimps keto-friendly. Great dinner or appetizer. Dip shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray.
For a thicker breading you may use something called pork panko in place of the panko bread crumbs.
They still come out wonderfully crispy! Spread the coconut and panko in an even layer on a rimmed baking sheet. In the last medium bowl, place the coconut flakes. I wanted to make sure they really were the best baked coconut shrimp ever.
Toast for about 8 minutes, stirring every two minutes, until toasted. I love coconut shrimp. But I wanted to create a healthy baked coconut shrimp recipe to make at home.
Then mix together the breadcrumbs and coconut together in a different bowl.
This meal would actually freeze incredibly well, and would make great party appetizers. Start by dipping the large shrimp in the flour, then egg, then breadcrumbs. To make it into a keto coconut shrimp, you may use almond flour instead of the whole wheat flour and skip the panko bread crumbs.
Place the flour and seasonings in a 3rd bowl and set all the bowls out in a line.
Juicy: These shrimp are cooked so perfectly! Step three. Plus, there’s no drawback—coated with a crisp, savory-sweet coconut batter, this recipe yields the best coconut shrimp ever. Press the coconut flakes onto all sides of the shrimp, shake, then place on the baking rack. Instructions. Transfer the coconut/panko mixture to a bowl and wipe out the baking sheet. Sprinkle with red pepper chili flakes, and or chopped chives if desired. In a small bowl, beat the eggs. Our coconut shrimp recipe is baked rather than fried both because baking is easier and baked coconut shrimp are substantially healthier than fried. Preheat oven to 350 degrees.
Grab a medium shallow metal mixing bowl and add the apricot jam, dijon mustard, soy sauce and horseradish! The shredded Coconut brings a slightly sweet flavor and combined with the salt, garlic powder and bread crumbs gives you a perfect crunch in every bite.