Print
A close up of a plate of crispy coconut shrimp with mango dipping sauce on the side.

Baked Coconut Shrimp with Mango Dipping Sauce

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Description

Baked Coconut Shrimp that are truely CRISPY and crazy delicious. They’re a healthy coconut shrimp recipe that is easy to make ahead and freezer-friendly. We like to serve these with a creamy mango dipping sauce.


Scale

Ingredients

  • 3 tablespoons avocado oil, divided
  • ¾  cup tapioca starch (can sub cornstarch)
  • 1 teaspoon sea salt
  • 2 ½ cups unsweetened desiccated coconut
  • 2 large eggs
  • 2 lbs. peeled and deveined shrimp (I like to leave the tails on) 21-25 count
  • Cilantro, for garnish

Mango Dipping Sauce

½ mango, diced (½ cup)
¼ cup mayonnaise (can be light mayo)
1 tablespoon honey
1 teaspoon finely grated ginger
Juice from ½ lime


Instructions

  1. Preheat your oven to 420 degrees. Line an 18×13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
  2. In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.
  3. Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.
  4. Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.

Mango Dipping Sauce

While the shrimp are baking, add the mango sauce ingredients to your blender and blend on medium speed until smooth.