Crispy, crunchy, sweet-and-savory, absolutely addictive—this easy baked coconut shrimp recipe is a keeper for sure. And a chili-honey dipping sauce pushes the whole thing into genius territory.

Baked Coconut Shrimp

lbs raw shrimp, skins removed, tails left on

eggs,

almond flour

salt

paprika

onion powder

garlic powder

tsp pepper

sweetened coconut (or unsweetened if doing Whole30)

tbsp honey

tsp chilli paste

Preheat oven to 425°F.Combine almond flour with salt, paprika, onion powder, garlic powder and pepper

Working with one shrimp at a time dip shrimp into the flour mixture until coated followed by the beaten eggs and then back into the flour mixture

Lastly dip the shrimp into the sweetened coconut, using your hands to make sure it sticks

On a parchment lined baking sheet, arrange prepared shrimp and bake on a center rack for 12 minutes

Serve immediately along with honey chili sauce

These are soooo good! I went ahead and butterflied the shrimp and I think it really made this recipe next level since it gave it more surface area for the coconut. I also used half regular and half almond flour. I will definitely be making these again soon!

baked coconut shrimp

Prep Time: 15 minutes

Cook Time: 12 minutes

Total: 27 minutes

Servings: 6

Cost: $11.43 /serving

Author : The Modern Proper

Ingredients

Instructions

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