BAKED COCONUT SHRIMP

 

I don’t recall how this recipe stumbled into my life but I am sure so glad it did. It has been my go to finger food.  Although you bake it, it ends up so crunchy and perfect that one can never know it was baked and not fried. This is my favorite Autumn weather snack, it’s warm its crunchy and the Cajun spices perfectly warm your palette, exactly what you need during those wet, transitioning into cold months. I am using Cajun seasoning but if some other spice tantalizes your taste buds, go for it.

 

BAKED COCONUT SHRIMP
Yields 20
Gluten free, Paleo, Whole 30
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. • Shrimp or prawn — 20 to 24, deveined with tail intact
  2. • Tapioca starch — 1/2 cup
  3. • Unsweetened shredded coconut — 1/2 cup
  4. • Egg — 1
  5. • Cajun seasoning — 1 teaspoon
  6. • Garlic powder — 1/2 teaspoon
  7. • Onion powder — 1/2 teaspoon
  8. • Salt to taste
  9. • Cooking spray or cooking oil
Instructions
  1. Preheat your oven to a 400F (204.4 C). Then line a baking try (pan or cookie sheet) with some aluminum foil.
  2. Spray some cooking spray onto the pan. If you do not have cooking spray, you can lightly grease the pan with some cooking oil.
  3. Add the spices, garlic and onion powder into the tapioca starch and mix it until all combined.
  4. Add some salt to the egg and whisk it.
  5. Now take a shrimp and while holding it with its tail, roll it in the tapioca starch mixture until its lightly coated. Make sure to dust the excess tapioca.
  6. Dip the shrimp in the egg mixture and then onto the plate with shredded coconut. Coat the shrimp evenly with the coconut and finally transfer it onto the baking tray. Make sure to leave at least 1/2 an inch between each shrimp on the pan.
  7. Repeat this process until all the shrimp is covered with coconut. Lightly spray the shrimp with some cooking spray again.
  8. Bake the shrimp for somewhere between 18 to 20 minutes. Coconut by then should be nicely toasted and golden brown.
  9. Remove from pan, let it cool for a few minutes and then serve it with your favorite sweet chili sauce.
Food Without Borders https://www.foodwithoutborders.us/