This crispy coconut shrimp recipe has a healthier twist – they are gluten free, and baked instead of fried! Serve with a fresh cucumber, avocado, and mango salad for a satisfying summer meal.
Have you ever had coconut shrimp? It’s a delicious summertime recipe that’s easy to make and fun to eat. To make, you coat shrimp in a breading/coconut flake mixture and fry it in oil.
Coconut shrimp is traditionally breaded with breadcrumbs and fried in a lot of oil. But this coconut shrimp recipe is a lightened up version! It uses gluten free ingredients, and the shrimp are baked instead of fried.
What’s in this coconut shrimp recipe?
You just need a few ingredients to make the coconut shrimp. I highly recommend serving it with this cucumber, avocado, mango salad, too! This is what you’ll need to make everything:
Shrimp: I like large, peeled and deveined shrimp for this recipe.
Cornstarch: Cornstarch takes the place of flour in the first step of breading.
Eggs: Beaten eggs help the coconut/breading mixture stick to the shrimp.
Simply 7 Snacks Quinoa Sea Salt Chips: These chips are the secret gluten-free ingredient in this recipe! Ground up in a food processor, they’re a super crispy replacement for breadcrumbs. Simply 7 chips are delicious on their own, but I love how versatile they are for different recipes like this.
Unsweetened shredded coconut: This cuts back on the added sugar in this recipe. The coconut bakes up nice and crispy.
Dipping sauce ingredients: Tamari (or soy sauce if not gluten free), rice vinegar, lime juice, maple syrup, and hot sauce
Preheat oven to 400F. Line a baking sheet with parchment paper. Pat the shrimp dry with a clean tea towel.
Prepare the three breading steps. Whisk together cornstarch, salt, pepper, and paprika in a shallow bowl. Beat eggs in a separate bowl. In a third shallow bowl, whisk together shredded coconut and ground Simply 7 chips “breadcrumbs”.
One at a time, coat each shrimp first in cornstarch, then dip in egg, and finally coat in the coconut mixture.
Place each shrimp about an inch apart on the baking sheet.
Bake for 20 minutes, until breading is crispy, lighly browned, and shrimp is pink and opaque.
While the shrimp cooks, prepare the dipping sauce by whisking together all the ingredients vigorously.
If serving with the salad, prepare the salad now too. Combine cucumber, avocado, mango, and cilantro in a mixing bowl. In a small jar, combine lime juice, avocado, shallot, Dijon mustard, and a shake of salt and pepper. Shake the jar vigorously to combine.
Pour the dressing over the salad and toss gently to coat.
Best served right away.
Keywords: baked coconut shrimp, gluten free
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Thank you Simply 7 Snacks for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.