BAKED COCONUT SHRIMP WITH MANGO SAUCE.
Baked Coconut Shrimp that are truely CRISPY and crazy delicious. They’re a good coconut shrimp recipe that is easy to make ahead and freezer-friendly. We like to serve these with a creamy mango dipping sauce.
Put your hand up if you love tender shrimp wrapped in a crunchy blanket of coconut. I’m currently jumping around with both hands in the air yelling, “me, me, me!” You are too, right?
WHY THIS IS OUR FAVOURITE 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 delicious 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.
HOW TO MAKE COCONUT SHRIMP
Start by setting out 3 bowls. I use our deep soup bowls for this job. Whisk eggs in one, add tapioca starch or cornstarch to another, and put coconut in the third.
Here’s the important part: when dipping the shrimp, keep one hand for the ‘wet’ tasks and one hand for the ‘dry’ tasks. Picking up the unbreaded shrimp and taking them out of the egg are the ‘wet’ tasks. Taking the shrimp out of the tapioca starch and coconut are the ‘dry’ tasks. If you don’t keep your hands separate they will become the biggest, gloopiest messes and you’ll want to stop 48 times to wash them.
HOW TO FREEZE COCONUT SHRIMP
Coconut shrimp freeze very well. Once you’ve breaded them, lay them in a single layer on a parchment paper-lined baking sheet and put them into your freezer. Once they’re frozen, you can transfer them to a freezer bag.
WHAT INGREDIENTS ARE IN THE COCONUT SHRIMP SAUCE
Mango dipping sauce is made with
Mayonnaise (can be light!)
THE TRICK FOR MAKING THE BEST BAKED COCONUT SHRIMP
Making the best baked coconut shrimp isn’t rocket science, but there is one simple trick you need to know.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.
BAKED COCONUT SHRIMP WITH MANGO DIPPING SAUCE
3 tablespoons avocado oil, divided
¾ cup tapioca starch (can sub cornstarch)
1 teaspoon sea salt
2 ½ cups unsweetened desiccated coconut
2 large eggs
2 lbs. peeled and deveined shrimp (I like to leave the tails on) 21-25 count
Cilantro, for garnish
MANGO DIPPING SAUCE
½ mango, diced (½ cup)
¼ cup mayonnaise (can be light mayo)
1 tablespoon honey
1 teaspoon finely grated ginger
Juice from ½ lime
Preheat your oven to 420 degrees. Line an 18×13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.
Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.
Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.