Description
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.
Ingredients
Scale
Coconut Shrimp
- 1 lb large peeled, deveined, tail on shrimp (21-30 shrimp)
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 2 eggs, beaten
- 3/4 cup unsweetened shredded coconut
- 1/2 cup finely ground Simply 7 Quinoa Sea Salt Chips (measured after grinding)
Dipping Sauce
- 3 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tbsp low sodium tamari (or soy sauce if not gf)
- 1 tbsp maple syrup
- 1/2 tbsp chili garlic sauce or hot sauce
Cucumber, Avocado, Mango Salad
- 4 cups cucumber, sliced
- 2 mangos, diced
- 2 avocados, diced
- 1/4 cup cilantro, finely chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp shallot, minced
- 1/2 tbsp Dijon mustard
- Salt
- Pepper
Instructions
- 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.