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.
Ingredients
3tablespoonsavocado oil, divided
¾cuptapioca starch, can sub cornstarch
1teaspoonsea salt
2 ½cupsunsweetened desiccated coconut
2largeeggs
2lbpeeled and deveined shrimp, I like to leave the tails on 21-25 count
Cilantro, for garnish
Mango Dipping Sauce
½mango, diced (½ cup)
¼cupmayonnaise, can be light mayo
1tablespoonhoney
1teaspoonfinely grated ginger
Juice from ½ lime
Instructions
Preheat your oven to 425 degrees. Line an 18x13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
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.
¾ cup tapioca starch, 1 teaspoon sea salt, 2 ½ cups unsweetened desiccated coconut, 2 large eggs
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.
2 lb peeled and deveined shrimp
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.
½ mango, ¼ cup mayonnaise, 1 tablespoon honey, 1 teaspoon finely grated ginger, Juice from ½ lime