I used to stock up on coconut shrimp from the freezer aisle, but then I realized I can make it homemade, but healthier! My Baked Coconut Shrimp is the perfect solution to homemade coconut shrimp. I use both coconut flour and coconut flakes on the outside for double the coconut flavor! Start by coating the shrimp in a seasoned coconut flour mix. Then, dip the shrimp into egg whites and lime juice. Finally, dredge in the flaked coconut. Bake until golden brown and tender. This homemade Baked Coconut Shrimp is better than any pre-made varieties!
Recipes Similar to Baked Coconut Shrimp:
Easy Baked Coconut Chicken Tenders
Pistachio Crusted Baked Halibut Recipe
Chipotle Barbecue Peanut Chicken Tenders
What Are the Health Benefits of Coconut?
Did you know eating fresh coconut is great for your health? It contains lots of dietary fiber, which aids in digestion. A happy gut is a happy person! Dried coconut has enzymes that help improve brain function and help ward off premature memory loss. Coconut also contains selenium, which is known for boosting the immune system. I would prefer if me and my kids had less colds in the winter months, and eating coconut helps fight off disease!
I am nuts for coconuts, and I cannot be alone in that feeling. If you want more coconut recipes, try my Lightened Up Lemon Coconut Cake!
Ingredients in Baked Coconut Shrimp
- coconut flour
- cayenne pepper
- sugar
- salt
- egg whites
- lime
- unsweetened coconut flakes
- medium shrimp, 30 count
How to Make Baked Coconut Shrimp
Preheat oven to 425º F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil. Spray the cooling rack with nonstick cooking spray.
In a small bowl, combine the coconut flour, cayenne, sugar, and salt. Set aside half of the mixture in a separate bowl, because the mixture can become clumpy halfway through the breading process.
In another small bowl, whisk together the egg whites and the juice from half of the lime.
Set up a shallow dish with the coconut flakes.
Dip each shrimp into the coconut flour mixture, then the egg mixture, and then the coconut flakes. Place each shrimp flat on the baking sheet.
Bake until the coconut flakes are lightly golden, 10-15 minutes. Squeeze the juice of the remaining half of the lime over the shrimp and serve.
Baked Coconut Shrimp
Ingredients
- 1/3 cup coconut flour
- 1/2 tsp cayenne pepper
- 1/2 tsp sugar
- 1/8 tsp salt
- 2 egg whites
- 1 lime, sliced in half
- 1 cup unsweetened coconut flakes
- 1 pound medium shrimp, shelled deveined (tails remaining) (about 30-32)
Instructions
- Preheat oven to 425º F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil. Spray the cooling rack with nonstick cooking spray.
- In a small bowl, combine the coconut flour, cayenne, sugar, and salt. Set aside half of the mixture in a separate bowl, because the mixture can become clumpy halfway through the breading process.
- In another small bowl, whisk together the egg whites and the juice from half of the lime.
- Set up a shallow dish with the coconut flakes.
- Dip each shrimp into the coconut flour mixture, then the egg mixture, and then the coconut flakes. Place each shrimp flat on the baking sheet.
- Bake until the coconut flakes are lightly golden, 10-15 minutes. Squeeze the juice of the remaining half of the lime over the shrimp and serve.
