Easy Baked Coconut Shrimp is a great recipe to celebrate National Seafood Month, and for reminding yourself that you can bring back a little bit of summer in your kitchen any time you please! This post brought to you by Seafood Nutrition Partnership. The content and opinions expressed below are that of Mama Loves Food.
My coconut-loathing husband gobbled this up and immediately requested that we put it on the meal plan again soon. Because it's that good. Folks, you need this Coconut Shrimp recipe in your life. Not only is it delicious, but the recipe is super healthy. Seriously, scroll down and take a look. I'm pretty sure you'll be shocked and pleasantly surprised by the ingredient list. Also, have I mentioned it's seriously delicious? Like, seriously.
This recipe makes me think of being in the Florida Keys or on a tropical island. It's best served with a cold margarita or strawberry spritzer on a lazy Sunday afternoon. Or Monday. Or any day that ends in 'Y', really. It's recipes like these that make taking The Healthy Heart Pledge and celebrating National Seafood Month really easy!
This marinade does a beautiful job imparting flavor subtle flavor while also working to tenderize the shrimp so you don't have to worry about rubbery overdone meat. Don't skip this step! It's important and doesn't take long at all.
Make sure you bake the shrimp on a non-stick surface. I'm using a silicone infused mat in this picture, but parchment paper or a non-stick baking sheet would work too. The last thing we want it to be prying our beautiful shrimp off the pan!
When the coconut is golden brown and the shrimp is pink and slightly opaque, they're done. Let the shrimp cool briefly, but they're best pretty soon out of the oven so the coconut is crunchy and the shrimp is warm! I like to serve mine with a variety of dipping sauces like sweet chili sauce, cilantro garlic sauce, and peanut sauce. Yummmmmm.
Did you know, October is National Seafood Month! It’s the perfect time to celebrate that seafood is a super food, with tons of health benefits, especially for your heart. And there’s no better way to do that than by taking Seafood Nutrition Partnership’s Healthy Heart Pledge. Seafood Nutrition Partnership is an organization dedicated to supporting healthier lifestyles by eating more seafood and they want people to celebrate National Seafood Month by taking the Healthy Heart Pledge to eat seafood at least twice per week and to share awareness of the many health benefits of eating seafood by posting the seafood they're eating with #HealthyHeartPledge. You can take the pledge by posting with the hashtag, liking Seafood Nutrition Partnership on Facebook or signing up using the link in my post.
And here's some great news! Seafood Nutrition Partnership is sponsoring a recipe sweepstakes that encourages participants to take the Healthy Heart Pledge! Making this change to your diet can improve your overall health and may reduce your risk of heart disease.
Participate in the contest by entering the Seafood Nutrition Partnership 2016 Recipe Sweepstakes. A total of ten winners will be randomly selected in accordance with the Sweepstakes Schedule to win a $250 gift card. You can submit one entry per day. Winners will be announced at SNPSweepstakes.org and on Instagram and Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the 50 U.S. and D.C., 18 and older. For Official Rules, including odds, and prize descriptions, visit [SNPsweepstakes.com]. Void where prohibited
Easy Baked Coconut Shrimp, Ingredients:
- 1 pound raw medium shrimp, peeled and deveined
- 4 egg whites
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1/2 cup tapioca flour/starch (cornstarch or arrowroot flour will work as well)
- 2 teaspoons seasoned salt
- 2 - 3 cups unsweetened shredded coconut
Easy Baked Coconut Shrimp, Directions:
- Place shrimp into a large bowl. Blend together egg whites, lime juice, and honey. Pour it over the shrimp and stir well to coat everything. Allow to marinate in refrigerator at least 15 minutes.
- In another bowl, combine tapioca flour and seasoned salt. Mix well.
- Using a slotted spoon, remove shrimp from marinade. DO NOT discard remaining marinade.
- One by one, dredge each shrimp first in the tapioca flour mix, then in the remaining marinade, then in shredded coconut.
- Place on a parchment or silicone lined baking sheet and bake at 400 degrees for approximately 12 minutes, until shrimp is pink with red tails and the flesh is slightly opaque and a little “white” in color.
- Serve with some sweet chili sauce or our famous cilantro garlic sauce.
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