How To Get Extra Crispy BAKED COCONUT SHRIMP 𑗅 Easy Gluten-Free Recipe𑗅

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide a crunchy texture with fewer calories.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup with chili flakes

Homemade sauce can be lower in sugar and cost-effective.

Preheat the oven to 325°F.

Spread 3 cups of shredded coconut on a baking sheet and toast for 15 minutes, stirring every 5 minutes.

While the coconut is toasting, prepare the shrimp by lightly drying them with paper towels.

In a bowl, lightly beat 2 eggs.

In a separate bag, combine 1/2 cup cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper; shake to combine.

Add the large peeled and deveined shrimp to the bag and shake to coat them with the dry mixture.

Set up a dipping station with the shrimp, beaten eggs, toasted coconut, and a greased baking sheet.

Take 3 or 4 shrimp at a time, shake off excess cornstarch, dip in the egg mixture, then coat with toasted coconut, and place on the baking sheet.

Spray the tops of the shrimp with cooking spray for extra crispiness.

Bake the shrimp for 10 to 12 minutes until crispy and golden.

For the dipping sauce, combine 1/2 cup orange marmalade and Thai style chili sauce in a microwave-safe bowl.

Microwave the sauce for 10-15 seconds to smooth it out and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens