Coconut Crusted Shrimp

Whether they’re a party appetizer or a fun weeknight treat, these coconut crusted shrimp are always a great low carb and gluten free crowd pleaser!

I’m really big on coating things with coconut. Remember dem coconut crusted green beans?! Bahh I’m craving those harddd! Well, I decided to throw it old school and make those coconut crusted shrimpies I remember from my childhood. 

Coconut Crusted Shrimp

Back before I ever ate shrimp or fathomed it was something that would someday be a part of my life (hey, I was like 7, don’t blame me for not having the foresight), I remember coconut shrimp being a staple on the table when we went out to restaurants. I remember being so confused because the coconut crusting was SO up my alley while the shrimp middle was (at the time) not. 

Well, I grew up, started liking shrimp and nowww I decided to revisit those sweet crispy wonders that made my mouth water as a youngin. 

Coconut Crusted Shrimp

Coconut shrimp is one of those meals that feels super indulgent and complicated, but it’s actually quite easy with only a handful of ingredients! These make a great appetizer (though they’re best served hot), or if you want to make some fun new weeknight meals, you definitely need to give these coconut crusted shrimp a try. 

So let’s make some coconut crusted shrimp and get this party started!!

Coconut Crusted Shrimp

Coconut Crusted Shrimp

First, whisk your eggs in a bowl. In a second bowl, stir together the unsweetened coconut shreds, garlic powder, and sea salt. Pour half of the coconut mixture into a third bowl. I like to separate it so as you coat the shrimp, you can top off the coating bowl with some fresh coconut. 

Take your shrimp, use one hand to dip it into the egg bowl and coat it. With the same hand, hold the shrimp over the egg bowl to drip off excess egg, then place in your coconut coating bowl. 

Use your second hand to coat the shrimp in the coconut mixture and place it on a lined baking sheet. 

Coconut Crusted Shrimp

Continue this process until all the shrimp are coated and on the baking sheet. I found it best to have one “egg hand” and one “coconut crusting hand.”

Bake for 20 minutes, until the shrimp are cooked through and the outer coconut is light brown and toasted. If your shrimp is cooked but the coconut isn’t crispy, throw the broiler on for a couple minutes to help it along. 

While the Shrimp are baking, whisk together your mayo, hot sauce, horseradish, and ketchup. I sprinkled my shrimp with some cilantro for fun!

Coconut Crusted Shrimp

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Coconut Crusted Shrimp

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x

Description

Whether they’re a party appetizer or a fun weeknight treat, these coconut crusted shrimp are always are crowd pleaser!


Scale

Ingredients

  • 2 eggs, whisked
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 lb. shrimp, peeled and deveined
  • 4 tablespoons mayonnaise
  • 1 teaspoon hot sauce
  • 1 tablespoon horseradish
  • 1 tablespoon ketchup

Instructions

  1. Preheat oven to 400F.
  2. First, whisk your eggs in a bowl.
  3. In a second bowl, stir together the unsweetened coconut shreds, garlic powder, and sea salt.
  4. Pour half of the coconut mixture into a third bowl. I like to separate it so as you coat the shrimp, you can top off the coating bowl with some fresh coconut as needed.
  5. Take your shrimp, use one hand to dip it into the egg bowl and coat it.
  6. With the same hand, hold the shrimp over the egg bowl to drip off excess egg, then place in your coconut coating bowl.
  7. Use your second hand to coat the shrimp in coconut and place it on a lined baking sheet.
  8. Continue this process until all the shrimp are coated and lined on the baking sheet. I found it best to have one “egg hand” and one “coconut crusting hand.”
  9. Bake for 20 minutes, until the shrimp are cooked through and the outer coconut is light brown and toasted.
  10. If your shrimp is cooked but the coconut isn’t crispy, throw the broiler on for a couple minutes to help it along.
  11. While the Shrimp are baking, whisk together your mayo, hot sauce, horseradish, and ketchup. I sprinkled my shrimp with some cilantro for fun!

Notes

Serving: Calories 401; Fat 29.4g (Sat 22.1g); Protein 21.9g; Carb 15g (net carb 7.4g); Fiber 6.6g; Sodium 657mg

 

Enjoy!! xo

Coconut Crusted Shrimp