Sunday, July 26, 2015

Crispy Baked Coconut Shrimp

We took a mini vacation to St. Augustine this week and ended up coming home with a pound of fresh shrimp and some snapper.  We were debating shrimp ideas when my husband suggested something crispy but healthy, and these baked coconut shrimp were the end result.

They were really easy to put together, we breaded them shake and bake style in a plastic baggie and tossed them in the oven for a few minutes, then served them up with a bottled fruit sauce.

Crispy Baked Coconut Shrimp

Serves 3-4


  • 1 pound fresh shrimp, 21-25 count
  • 1/4 cup gluten-free panko breadcrumbs (I use Aleia brand)
  • 1/4 cup finely shredded unsweetened coconut (I use Let's Do Organic brand)
  • 1 egg white
  • 1 tsp cornstarch
Prepare shrimp by peeling/deveining.  Combine coconut and panko breadcrumbs with salt and pepper to taste in a gallon-size plastic storage bag.

Take the egg white and cornstarch and whip vigorously together until it starts to get foamy.  Toss the shrimp in the egg, then put in the bag and toss to coat.

Lay shrimp out on an aluminum-foil lined baking sheet and bake until golden and crispy - I used convection, so mine went at 400 degrees for about 10 minutes.  They may need a higher heat in a regular oven.

I served ours up with Tropical Pepper Co's Mango Coconut sauce, which I've found at a variety of grocery stores.  Fresh and easy.

21 Day Fix Container Equivalents per serving (about 6 shrimp)
  • 1 red
  • 1/2 yellow 
  • 1/2 orange
  • 1/2 purple (dipping sauce - not 1/2 the container's worth of sauce, but this is how I counted it)

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