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Gluten-free baked coconut shrimp on a long, grey serving platter with a side of sweet chili dipping sauce on top of a blue napkin and white wooden board.

Gluten-Free Baked Coconut Shrimp

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5 from 1 review

Crispy, golden Gluten-Free Coconut Shrimp are baked, not fried, and are the perfect healthy dish the whole family will enjoy!

  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

Units Scale

Instructions

  1. Spray a large baking tray with cooking spray. Preheat oven to 450 degrees.
  2.  In a flat glass dredging dish, combine the Panko breadcrumbs, flour, and coconut flakes. In a small bowl beat the egg whites.
  3. Sprinkle the shrimp with the salt and pepper and coat each shrimp with the egg whites, then dredge in the bread crumbs mixture making sure the shrimp are evenly coated.
  4. Place the shrimp in a single layer onto the baking tray. Spray the tops of the shrimp with the cooking spray and bake for 10 minutes, or until the shrimp are curled and golden brown.
  5. Garnish with the cilantro and serve with the sweet chili sauce.

Notes

  • If you want to eliminate the gluten-free part of this recipe, you can substitute this with regular flour and Panko bread crumbs using the same recipe.
  • Make sure to spray the baking tray and the tops of the shrimp with cooking spray to keep the shrimp from sticking to the sheet and to give the shrimp a golden-brown finish.
  • You can absolutely use an air fryer instead of the oven to make these coconut shrimp. Set the air fryer on 380 degrees for 6 to 8 minutes. Check the shrimp after 6 minutes to see if golden brown and crispy. If not, keep cooking another minute or two.
  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Asian-fusion
  • Diet: Gluten Free

Nutrition

  • Serving Size:
  • Calories: 192
  • Sugar: 2.5 g
  • Sodium: 424.6 mg
  • Fat: 6.1 g
  • Carbohydrates: 16.4 g
  • Protein: 18.5 g
  • Cholesterol: 126.6 mg