Baked Coconut Shrimp

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A crisp, golden and delicious light meal.


  • 24 raw shrimp (prawns)
  • 1 medium egg
  • ½ cup shredded coconut
  • 1½ tablespoon coconut four
  • ½ teaspoon salt
  • 1 tablespoon avocado oil
  • 3 cups cauliflower rice (store bought or homemade)


  1.  Preheat oven to 300 F (150 C) and line a baking sheet with aluminum foil.
  2. In a bowl combine the shredded coconut with the coconut flour, meanwhile whisk the egg in a separate bowl.
  3. Dip one shrimp at a time into the egg, followed by the coconut mixture and make sure it is fully coated.
  4. Place the shrimp on the baking sheet and repeat the process with the remaining shrimps.
  5. Drizzle avocado oil on top of the coated shrimp, lightly.
  6. Bake for 20 minutes or until lightly golden.
  7. Remove the baking sheet from the oven and gently flip the shrimp. Drizzle some additional avocado oil.
  8. Bake for another 20 minutes or until lightly golden.
  9. While the shrimp bake, prepare the Creamy Cilantro Lime Dip and cauliflower rice.
  10. Serve the coconut shrimp immediately with cauliflower rice and the creamy lime cilantro dip on the side.
  11. Enjoy!


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