Baked Coconut Shrimp With Piña Colada Sauce

Earlier than switching over to a actual meals way of life, I used to like coconut shrimp. I figured there needed to be a scrumptious wholesome model I might make at residence. Fortunately, this one labored out inside the first couple tries and couldn’t be simpler!

So right here it’s… straight from what I wish to name “The Mess Kitchen.” (Check Kitchen appeared too official, and mess extra precisely describes it most days!)

The right way to Make Baked Coconut Shrimp

Though it sounds fancy, making coconut shrimp actually simply takes a couple of straightforward steps. First, dip the shrimp in seasoned cassava flour, then in crushed egg. Roll in a combination of almond flour and shredded coconut. (I want to make use of unsweetened shredded coconut after which dip the completed shrimp in a candy dipping sauce… recipe under!)

I like to make use of massive shrimp for this recipe, however you should use no matter measurement you’d like. Simply be sure that they’re peeled, deveined, and cleaned with the tail left on (it’s the right deal with when consuming).

Late afternoon is a very busy time of day round right here so I wish to bread the shrimp forward of time and refrigerate them for a couple of hours till I’m able to prepare dinner. Then it’s straightforward to simply toss them within the oven whereas I put together the edges.

Be aware: Some individuals wish to butterfly their shrimp previous to breading and cooking. Which means that they’re slit a part of the best way by alongside the again to open them up a bit of bit. Take a look at this tutorial for detailed directions on cleansing and butterflying shrimp.

Piña Colada Dipping Sauce

Since I take advantage of unsweetened coconut to bread the shrimp, we like a bit of sweetness with the dipping sauce. Since tropical fruits pair very well with the coconut, we often serve this dish with a mango chili sauce or our favourite, piña colada sauce. You may make these sauces forward of time and use the leftovers to jazz up different meals throughout the week.

To make piña colada sauce, pureé contemporary or canned pineapple, add the cream from the highest of a can of coconut milk, and sweeten with a bit of honey.

To make the mango chili sauce, pureé contemporary (or frozen and thawed) mango, a bit of selfmade sriracha sauce, honey, a squeeze of lime juice, and sufficient olive oil to make the sauce the appropriate consistency for dipping.

What to Serve With It

These shrimp might be served in a wide range of methods. They make an awesome appetizer or snack for a celebration however are additionally filling sufficient to be served because the protein for a meal.

I usually serve coconut shrimp on a mattress of salad greens with sliced cucumber and tomatoes. Add a drizzle of one of many dipping sauces for a dressing or my candy and tangy Asian ginger French dressing and it’s a meal!

Baked Coconut Shrimp Recipe

Wholesome baked coconut shrimp made with coconut flakes, cassava, and almond flour. Make a simple pina colada sauce for dipping.
Course Primary Delicacies Seafood
Prep Time 20 minutes Prepare dinner Time 10 minutes Whole Time 20 minutes
Servings 4 individuals
Energy 639kcal
Writer Katie Wells
The ingredient hyperlinks under are affiliate hyperlinks. Click on right here to learn my affiliate coverage.

Substances

• 2 TBSP coconut oil
• 1 lb massive shrimp (peeled with tails on)
• ½ cup cassava flour (or coconut flour)
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp pepper
• 2 eggs
• 1 cup flaked unsweetened coconut
• ½ cup almond flour
• 2 TBSP olive oil

Piña Colada Dipping Sauce

• ½ cup crushed pineapple
• 2 TBSP coconut cream (or heavy cream)
• 2 TBSP honey

Directions

To make the shrimp:

• Preheat the oven to 425°F.
• Place the coconut oil on a baking sheet and place it within the oven to soften.
• In a medium measurement bowl, combine collectively the cassava flour and spices and put aside.
• In a small bowl, beat the eggs and put aside.
• In one other medium measurement bowl, combine collectively the almond flour and coconut flakes.
• Dip the shrimp first into the bowl with the cassava flour and spices, then the crushed eggs, and at last the bowl with coconut and almond flour combination, urgent gently to assist it stick.
• Take away the baking sheet from the oven and gently place shrimp in a single layer on the baking sheet.
• Drizzle the shrimp with olive oil and return the pan to the oven.
• Bake 10-12 minutes till the surface of the shrimp are golden and shrimp are cooked.

To make the dipping sauce:

• Whereas the shrimp are baking, in a small bowl, whisk collectively the pineapple, cream, and honey.
• Serve the shrimp instantly with the pineapple dipping sauce.

Notes

• Mix the sauce with an immersion blender in case you like a smoother sauce.
• OR Mix contemporary mango with a splash of sriracha, lime juice, honey, and a few olive oil for a mango sauce.

Diet

Serving: 8shrimps | Energy: 639kcal | Carbohydrates: 41g | Protein: 31g | Fats: 41g | Saturated Fats: 22g | Ldl cholesterol: 378mg | Sodium: 1216mg | Potassium: 324mg | Fiber: 6g | Sugar: 21g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 5mg