Oven Bake Coconut Shrimp
"Oven baked coconut shrimp recipe – Seafood lovers will go crazy for this paleo and gluten free delicious coconut shrimp. A crispy grain free seasoned exterior that is baked in the oven making it a healthier alternative to frying. Best served with a delicious dip as shown in the picture I used a sweet chilli dip but you are more than welcome to serve the baked shrimp with my pineapple mango dip for extra sweetness"
Serves2 People
Preparation Time15 min
Cooking Time10 min
Cooking Vessel Sizebaking pan
Ingredients
- jumbo shrimp (prawns), raw and devained
- 2 large eggs
- 1 cup coconut, shredded
- 1 cup almond meal
- 1 teaspoon himalayan pink salt
- 3 teaspoon mixed herbs
- 2 teaspoon black pepper
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
-
Preheat the oven to 180c
-
Line a baking tray with parchment paper and set aside.
-
Pour the coconut and almond meal onto the parchment paper, mix them together creating an even layer where possible.
-
Toast the coconut-almond mixture for 3-4 minutes, until golden brown.
-
Once toasted mix again so the darken coconut parts are evenly mixed with the lighter almond meal.
-
Re-use the same parchment paper for the shrimp but brush the paper with some of the melted coconut oil (don’t worry if it turns solid, it will melt in the oven)