These baked coconut shrimp start with juicy shrimp that are coated with flavorful seasonings & coconut flakes, then they are baked to a golden crispy perfection in less than 10 minutes. Serve with an easy spicy mango sauce for the win! Paleo Friendly
So I survived another day of the house madness, what today will bring, who knows! Yesterday, I dropped Nala off at the farm (her boarding place) so that I wasn’t having to pack her up every five seconds while people wanted to come see the house.
Usually, when I drop her off at the kennels she barely knows I left because dumb dumb is so excited to be around other dogs she can hardly stand it. This time she wasn’t having it, she was NOT excited AT ALL.
When we walked up to her kennel she walked in but instead of jumping around wildly like she usually does, she sat very calmly with her head sulked. All I could think of was oh my god is this what the first day of kindergarten feels like? This is TERRIBLE.
Her sad face is forever burned into my brain, thanks Nala for the guilt coma, I appreciate it.
Kelsey and I were talking the other day about how our dogs could just go home with someone else and never really miss us. They would just think “oh, okay, this is my new home now.” I wonder if that is a puppy thing?
All of a sudden it seems like Nala is super attached to us, it’s a very different behavior I’m not used to. Then in the back of my mind, I’m wondering about the boarding facility. It’s great, we love the setup and the people that run it are amazing.
Then you think, you can never really know what’s going on. Did she get beat up by a bully dog last time she was there? Do they have a mean kennel boy that was recently hired? Or is she just more attached to me?
OMG. This is a DOG were talking about. How you guys with kids survive on a daily basis without dying from a heart attack of worry is beyond me. Now I get why mom’s love wine, now I get it.
Needless to say, things have been a little cray cray around here. I’ve just gotta keep trusting that everything will work out for the best.
What does this have to do with shrimp? Nothing haha, as usual, nothing. I will tell you I’ve been thinking about this recipe for a LONG time. When I get coconut shrimp I want it to be coated in coconut and flavor, not bread.
So that’s what I set out to do in this recipe and I NAILED it! Mr. Hungry ate his shrimp taco-style in a romaine lettuce wrap. Do I even know him anymore? Who is he?????
I will say I did try the shake and bake method and it did not work. You’ve got to individually dip the shrimp people. I will also say I tried a second batch using cajun creole seasoning which was almost as good as mine, so if you don’t want to pull a million spices out of your cabinet you can do that instead.
I also saw several recipes online that used egg whites only, I highly recommend using a full egg as the coconut sticks better to the shrimp. That’s it, definitely let me know if you try them!
[clickToTweet tweet=”Can’t wait to make #paleo baked #coconut #shrimp with spicy mango dipping sauce! #healthy” quote=”Can’t wait to make #paleo baked #coconut #shrimp with spicy mango dipping sauce! #healthy”]
Baked Coconut Shrimp with Spicy Mango Dipping Sauce
Baked Coconut Shrimp with Spicy Mango Dipping Sauce
Ingredients
(See note for seasonings alternative. ) For Baked Coconut Shrimp:
- 1 teaspoon thyme leaves
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/2 cup unsweetened coconut shreds
- 20 fully cooked medium shrimp defrosted, tails on or off
- 2 tablespoons tapioca flour
- 1 egg
- 1/2 cup egg whites
For Spicy Mango Dipping Sauce:
- 4 ounces vanilla yogurt - I used coconut milk yogurt
- 1 cup mango chunks
- 1- inch sliver of jalapeno
- 1/4 cup cilantro
Instructions
- Preheat oven to 400F.
- Line a sheet pan with heavy duty aluminum foil and spray it with cooking spray. Pat dry defrosted shrimp then toss with tapioca flour and set aside.
- Whisk together egg and egg whites in a medium bowl.
- In a large bowl mix seasonings and coconut shreds.
- Dip one shrimp at a time into the egg mixture then into the seasonings/coconut mixture. Then place the shrimp on the baking pan. Once all of the shrimp are coated in the yummy coconut mixture, bake for them 15-20 minutes or until golden brown and crunchy!
- While the shrimp are baking, make your sauce by combining all the sauce ingredients in a high powered blender until smooth.
Notes
Love shrimp? Me too!
Baked Mini Shrimp Tacos (Gluten Free)
Shrimp with Creamy Lemon Zoodles (Gluten Free)
Mu Shu Shrimp (Paleo)
