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Coconut Shrimp

This gluten-free, baked shrimp can be a main, a side or an appetizer. Shrimp has high amounts of iodine and selenium, besides a good source of omega 3 and 6 fatty acids and an important source of the antioxidant astaxanthin.


Prep: 20 mins   |   Cook: 15 mins   |   Total: 35 mins



30 shrimps (31/40 count) peeled, tails on 

1 egg beaten

½ cup of corn starch

1 cup of unsweetened shredded coconut

½ tsp of sumac

¼ tsp of ground cayenne pepper

¼ tsp of salt if needed – some frozen shrimps are already salted



Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

Butterfly the shrimp by making an incision from the tail to the head, being careful not to cut all the way through. Open and flatten the two halves like a book. Devein the shrimp. Season with the sumac, salt and cayenne. Dip the shrimp in the corn starch, shake off any excess. Dip in the beaten egg then coat with the shredded coconut. Place in the prepared baking sheet and bake for 15 minutes or until the coconut has browned. 

Serve with mango chutney. Enjoy!

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