Oven baked coconut shrimp

Last Updated on August 31, 2019

Oven baked coconut shrimp recipe – Seafood lovers will go crazy for this paleo coconut shrimp. A crispy grain free seasoned exterior that is baked in the oven making it a healthier alternative to frying.

If you are a BIG fan of all things seafood then my oven baked coconut shrimp will not disappoint. This crispy shrimp would make the perfect appetiser or side dish especially if you’re host a dinner night. Its so delicious and not to mention light on the hips, you will be requesting seconds.

Let’s talk more about seasons – spring and summer! Two of my favourite seasons for light culinary delights. During the spring time is where I slowly transition from the dense stews to more light bites and salads. A good example of a light bite is this healthy coconut shrimp.

Reasons why you should make oven baked coconut shrimp

• This seafood recipe makes a great appetiser for entertaining guests
• Makes a really good side serving with complex carbs such as  cassava fries .
• It’s gluten free and paleo friendly
• It’s homemade and made in the oven for a healthier option.

Regardless of whether you choose to add extras to this recipe, you will love it. It’s very simple, healthy and taste delicious. My choice of coconut shrimp dipping sauce was sweet chilli which was really complimentary.

Unfortunately we had a bad thunderstorm here, therefore, I was unable to provide step by step pictures because the lighting was so dim. By the time the sky was bright I had already baked the shrimp and was ready to shoot the final shots.

How to make the oven baked coconut shrimp

As mentioned earlier, the recipe is very easy to prepare, but do make sure you follow the instructions to the tee. You will be dipping and dredging the starch-to-egg-to-breading (aka coating). In that order, so please do not skip and/or rearrange the formula of how the recipe is written.

The shrimp I used was raw and devained which takes a few minutes to complete. I double amount of seasoning used from when I did my recipe testing and simply divided it between the three bowls (shrimp, starch, egg and coating bowl).

A great tip that I’ve learnt from doing this several times is to toast the breading in the oven a head of time. Toasting the coating really enhances the flavour of the coconut and yield more crispiness when baking the shrimp in the oven.

Free feel to add a dipping sauce like sweet chilli or pair it with my mango pineapple sauce

Notes

• If you cannot obtain a packet of mixed herbs simply create your own by combining  3 tsp of thyme, parsley and majoram mixed together.

Oven baked coconut shrimp

Delicious oven baked coconut shrimp – so much more healthier than frying!!

• Author: Charla
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes

Scale 1x2x3x

Ingredients

400g of jumbo shrimp (prawns), raw and devained

2 large eggs

For the coating

1 cup of shredded coconut

1/2 cup of tapioca starch

1/3 cup of almond meal

1/2 tsp himalayan pink salt

For the seasoning

3 tsp of mixed herbs (see notes in post)

2 tsp of black pepper

2 tsp of paprika

2 tsp of garlic granules or powder

1/8 tsp cayenne pepper

dipping sauce of your choice

melted coconut oil

Instructions

Preheat the oven to 180c

Line a baking tray with parchment paper and set aside.

Pour the coconut and almond meal onto the parchment paper, mix them together creating an even layer where possible.

Toast the coconut-almond mixture for 3-4 minutes, until golden brown.

Once toasted mix again so the darken coconut parts are evenly mixed with the lighter almond meal.

Re-use the same parchment paper for the shrimp but brush the paper with some of the melted coconut oil (don’t worry if it turns solid, it will melt in the oven)

Place the shrimp, the tapioca starch, eggs (cracked), and coating in separate bowls side by side in that order.

Mix the seasoning together then evenly distribute, adding an even portion to the shrimp, use your hands to work the rub into the shrimp. Then add an even portion to the tapioca starch and to the bowl with the coating (breading)

Add the himalayan pink salt to the bowl with the coating.

One by one, dredge each shrimp in tapioca starch, then dip into the egg and then finally roll in the breading (coconut mixture).

Place the dredged shrimp onto the baking tray with a gap in between each shrimp.

Bake in the oven for 8-10 minutes until the shrimp are pink and the exterior slightly more golden in colour.

Serve with dipping of your choice or with oven baked fries.