Place shrimp into ziplock bag with cornstarch mixture and shake until shrimp are coated evenly. Why This Baked Coconut Shrimp Is So Good! Doing so will make these homemade coconut shrimps keto-friendly. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d'oeuvre. 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. For a thicker breading you may use something called pork panko in place of the panko bread crumbs. Sprinkle with red pepper chili flakes, and or chopped chives if desired. This meal would actually freeze incredibly well, and would make great party appetizers. Transfer apricot sauce to a small glass bowl. 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. Repeat with all remaining shrimp. I wanted to make sure they really were the best baked coconut shrimp ever. Dip shrimp, a few at a time, in egg whites. Step three. For you 21 day fix people, here are your container amounts: 1 red container (shrimp and egg) 1 orange container (coconut) 1/2 yellow container (bread crumbs) *The lemon juice, honey, salt, and pepper are “free”* Click here to see more 21 Day Fix recipes! Shake off excess and drop shrimp into ziplock bag with coconut mixture.
Toast for about 8 minutes, stirring every two minutes, until toasted. I love coconut shrimp.
Our baked coconut shrimp is not keto-friendly.
Start by dipping the large shrimp in the flour, then egg, then breadcrumbs. Gluten Free Paleo Refined Sugar Free. Remove from oven and raise oven temperature to 475 degrees. Oven baked: Usually coconut shrimp is deep fried, but I opted to oven bake them for ease, not to mention health! Great dinner or appetizer. Dip them into the Sriracha Mayonnaise and they are heavenly. In a second bowl, whisk together flour, salt, chili powder, garlic powder, and black pepper. 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. Crunchy and utterly irresistible, this 30-Minute Baked Coconut Shrimp recipe is one that you have got to try! Shake until shrimp are coated. Then mix together the breadcrumbs and coconut together in a different bowl. 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. Grab a medium shallow metal mixing bowl and add the apricot jam, dijon mustard, soy sauce and horseradish!
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. 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. 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. ALMOST as exciting as this baked coconut shrimp…but not quite. By now the shrimp has thawed so … They're a healthy coconut shrimp recipe that is easy to make ahead and freezer-friendly. Repeat with all remaining shrimp. I hate it when overcooked shrimp become rubbery, but these have just the most perfect texture. Instructions. In the last medium bowl, place the coconut flakes. Our coconut shrimp recipe is baked rather than fried both because baking is easier and baked coconut shrimp are substantially healthier than fried. Place coconut flakes in a third … A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Place the flour and seasonings in a 3rd bowl and set all the bowls out in a line. 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.
Press the coconut flakes onto all sides of the shrimp, shake, then place on the baking rack. Preheat oven to 350 degrees. Spread the coconut and panko in an even layer on a rimmed baking sheet. Plus, there’s no drawback—coated with a crisp, savory-sweet coconut batter, this recipe yields the best coconut shrimp ever. In one bowl whisk together eggs and water. (1 – below) Step four. Baked coconut shrimp is the perfect accompaniment to this pureed carrot and ginger soup. Preheat oven to 425 degrees and grease a baking pan or casserole dish. This meal would actually freeze incredibly well, and would make great party appetizers.