Crispy baked coconut shrimp with spicy tartar sauce – an easy and healthier alternative to the classic summery seafood dish!
The other day I caught myself craving coconut shrimp. Then I realized I could use a good healthy coconut shrimp recipe on here. So, I recipe tested these and they came out SO good. Also, incredibly easy to make. I used unsweetened shredded coconut and coconut flour. Most grocery stores sell both of these. However, feel free to use all purpose flour if that’s what you prefer. I wanted to make these grain-free so I thought coconut flour would be perfect.
You can also make them in a skillet like traditional coconut shrimp by just adding oil (i would suggest olive or melted coconut) in a skillet and cooking them on both sides until cooked through and crispy.
I provide my favorite homemade spicy tartar sauce in the recipe. I love the creaminess with the crispy shrimp. However, I love adding some sweet chili sauce too. The more dipping sauces the better! I get the chili sauce at the grocery store in the Asian aisle. Trader Joe’s also sells this in their pantry sauce section.
Other shrimp recipes you will love:
Salsa verde shrimp over coconut cauliflower rice
Shrimp scampi cauliflower crust pizza
Baked Coconut Shrimp With Spicy Tartar sauce
- Yield: 3-4 servings 1x
Ingredients
Coconut Shrimp
1 lb. shrimp, deveined, tails left on
2 eggs
1 cups unsweetened coconut flakes (about, may need more or less)
1/4 cup + 2 tbsp coconut flour
1/4 tsp cayenne
1/4 tsp paprika
salt and pepper to taste
Spicy Tartar Sauce
1/3 cup mayo
1 tsp lemon juice
3 tsp sriracha
3 tsp dill relish
pinch of salt
Instructions
Preheat the oven to 425 degrees F and grease a baking sheet with some oil. Pat dry your shrimp.
In a small bowl, whisk in your two eggs.
In a second bowl, add your coconut flour, salt, pepper, paprika, and cayenne.
In a third bowl add the unsweetened shredded coconut.
Carefully, take each shrimp by the tail and dip in the flour mixture, then the eggs (make sure to drip it a little so there’s not too much egg on it), then into the shredded coconut. You can press the flakes on so it sticks better.
Place each prepared shrimp on the baking sheet. Lightly spray your shrimp with some cooking spray – I like to use coconut oil spray to really enhance the coconut flavor.
Bake for about 10-12 minutes or until the shrimp are cooked through. I like to broil for 1 more minute to make them extra crispy.
While the shrimp are baking combine all of the spicy tartar ingredients and add to a dipping bowl or ramekin and chill until ready to use.
Serve shrimp with dipping sauce right away and enjoy!
Notes
*I also serve mine with store bought sweet chili sauce
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