Coconut Shrimp

From the kitchen of Carly

Crispy coconut-crusted shrimp that bakes up golden and crunchy without any deep frying. The coconut flour and shredded coconut create an irresistible texture while garlic and onion powder keep things savory. Quick, elegant, and seriously satisfying.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons coconut flour
  • 11/2 cup unsweetened shredded coconut
  • 11 teaspoon garlic powder
  • 11 teaspoon onion powder
  • 11/2 teaspoon fine sea salt
  • 11/2 teaspoon freshly ground black pepper
  • 13/4 cup full-fat coconut milk
  • 11 1/2 tablespoons coconut aminos
  • 11 pound wild-caught shrimp

Instructions

  1. Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, garlic and onion powders, salt, and pepper. In another shallow bowl, whisk together the coconut milk and coconut aminos.

  2. Dip each shrimp into the liquid mixture, and then into the dry mixture to coat.

  3. Arrange in a single layer in a baking dish. Bake for 15 to 20 minutes, until golden brown. For extra crispiness, remove the pan and set the oven to broil.

  4. Broil the shrimp for 4 to 5 minutes.