Coconut Shrimp is a great recipe to bring a little bit of summer in your kitchen any time you please. You can make this BAKED or FRIED!
Coconut Shrimp is not only not only delicious, but my Coconut Shrimp recipe is super healthy. If you’re wondering how to make Coconut Shrimp, you’re in luck!
This coconut shrimp was originally sponsored by the Seafood Nutrition Partnership.
Coconut Shrimp Ingredients
Shrimp – Raw, medium sized, peeled and deveined.
Egg Whites – To help the coconut hang in there.
Lime Juice – Squeeze it fresh and have some extra limes for garnish at table side.
Honey – Just a touch!
Tapioca Flour/Starch – Cornstarch or arrowroot flour will work as well.
Seasoned Salt – Every cupboard should have a seasoned salt or two for a quick flavor boost.
Unsweetened Shredded Coconut – This is going to brown up and give your shrimp a crunchy, golden coating!
How to Make Coconut Shrimp
First, blend together egg whites, lime juice, and honey. 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.
Then, pour it over the shrimp and stir well to coat everything. Allow to marinate in refrigerator at least 15 minutes.
Next, in another bowl, combine tapioca flour and seasoned salt, mixing well.
Then, using a slotted spoon, remove shrimp from marinade. DO NOT discard remaining marinade.
Then, one by one, dredge each shrimp first in the tapioca flour mix, then in the remaining marinade, then in shredded coconut.
Finally, place shrimp on a parchment or silicone lined baking sheet until shrimp is pink with red tails and the flesh is slightly opaque and a little “white” in color.
Coconut Shrimp Tips and Tricks
★ Make sure if you bake the shrimp, to do so 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!
★ Serve with some sweet chili sauce or our famous cilantro garlic sauce. Enjoy!
Is Coconut Shrimp Healthy
Coconut Shrimp is a healthy source of protein. Coconut is a high fat food, but if you’re following a paleo or keto lifestyle, this would fit into your diet plan.
This recipe contains no refined sugar, no gluten, and no dairy.
Is Coconut Shrimp Paleo
Coconut Shrimp is paleo compliant! One serving is high in protein and low in carbs.
Is Coconut Shrimp Keto
Coconut Shrimp is keto! Again, one serving is high in protein and low in carbs!
Is Coconut Shrimp Gluten Free
Yes, my recipe for Coconut Shrimp is gluten free!
Can I reheat Coconut Shrimp
You can reheat Coconut Shrimp by placing on aluminum foil in a 350F oven for about 10-15 minutes. Just heat through to avoid burning the coconut and overcooking the shrimp.
Can I Cook Coconut Shrimp on the Grill
You can cook Coconut Shrimp on the grill. Prepare as directed, then place on skewers (pierce at head and tail). Be sure to lightly oil the grill to prevent sticking. Grill on medium heat, turning frequently, about 2-3 minutes per side.
Can Coconut Shrimp be made ahead of time
You can make Coconut Shrimp ahead of time. Place the prepared shrimp into the refrigerator (lightly covered with plastic wrap) until you’re ready to cook.
Place them in a preheated oven once you’re ready to bake, or toss them into hot oil to fry.
Can I feed Coconut Shrimp to my dog
Surprisingly common question! You guys must really love your dogs to want to share this!
You should limit feeding coconut shrimp to your dog, as the coconut may cause some tummy distress. Cooked shrimp in small quantities is ok, but never feed your dog raw shrimp. And always check with your vet before introducing a new food to your pet.
What to Serve With Coconut Shrimp
I like to serve my coconut shrimp with a variety of dipping sauces – here are a few delicious ideas:
More Like Coconut Shrimp
Coconut Shrimp Making Tools
Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
Silicone baking mats – Nothing sticks to these! Whaaaa?! Perfect for baking sugary cookies, or cheesy croissants. You know why? Because nothing sticks to these!!!
How To Make Coconut Shrimp
- 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
- 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.