Why this is our favorite coconut shrimp
CRISPY shrimp all covered in tasty coconut that crunches like it’s been deep-fried. Baked in the oven (with a special trick) so you don’t have to pull out your deep-fryer or visit your local pub to satisfy your crispy shrimp craving. Dunked in a mango dipping sauce that is creamy, a little sweet, and all things delicious. NO BREADCRUMBS ← totally worth yelling about. They’re not at all necessary so we skip them and make this a healthy coconut shrimp recipe instead. Because we’ve ditched the breadcrumbs, this is a grain-free, gluten-free, and paleo coconut shrimp recipe. But even if none of that is important to you, this is still the recipe you want to make. It’s the best one we’ve tried.
Now dip each shrimp in the tapioca, then the egg, then the coconut. You can do a few at a time to speed things up.
Put the coconut breaded shrimp on a baking tray lined with oil. Drizzle some more oil on top then bake them for 20 minutes. Cook the shrimp from frozen, adding 5 minutes to the baking time.
Fresh mango Mayonnaise (can be light!) Honey Grated ginger Lime juice
Put everything into your blender and give it a whirl. Start by generously oiling your baking sheet. And if you don’t have a non-stick pan (like me!) then use parchment paper. The deep-fried like crispiness comes from the oil. You’ll want to use at least 2 tablespoons on the baking sheet and another tablespoon to drizzle over the top. If you have spray oil, this is a great time to pull it out. For maximum crisiness, give the tops of each coconut shrimp a spray with oil. If you’d like to make your own mayonnaise, then the mango dipping sauce will be even better for you. Homemade mayonnaise uses quality oil and no sugar so there is no need to feel guilty about eating it. And because there are no unhealthy breadcrumbs in here, it is a paleo and gluten-free coconut shrimp recipe!
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