Easy coconut shrimps

Easy coconut shrimps

Feb 17 2021


25 mn

Serves 5

These are baked not fried but you would not be able to tell the difference because hey still have that nice crunch to it! They are amazon gon their own, on top of a rice and veggie bowl, with sesame noodles,..... There are many ways to enjoy them!!


  • 1/3 cup of flour ( regular or GF, both work)
  • 3/4 cup of cauliflower crumbs (or regular breadcrumbs or panko)
  • 1 cup of sweetened shredded coconut
  • 2 eggs
  • 1 lb of shrimps, deveined, peeled with tail attached
  • 1/2 tsp of both salt and pepper
  • 1/4 cup of melted coconut oil
  • Sauce: sweet chili sauce or sriracha aioli ( 1/2 sriracha sauce and 1/2 mayo)


Preheat your oven at 450F.

Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine cauliflower crumbs and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Line up a baking sheet and grease it with coconut oil. Place the shrimps without overcrowding the pan and drizzle more oil all over. Make sure that  all are coated with oil since this what will give them the crunch we're looking for.

Bake for 8-10 minutes, flipping them halfway.

Serve and dip them with either a sweet chili sauce or a sriracha aioli.

Leave a comment