There’s a lot of recipes out there for coconut shrimp. This one happens to not only be both baked and gluten free, but also so tasty that people might not even bother to dip all their shrimp in sauce. I used small shrimp because that’s the only ones I could find that came with the tails off, but any size will work and they can be cooked with the tails on. Bigger shrimp take less coatings because there are less of them so less total space to cover. If you don’t have rice flour and gluten’s not an issue you can sub wheat flour. If you run out of any of the ingredients before you run out of shrimp just add more. The smaller the shrimp you use the more likely that is to happen since there are more of them. The flour coating is to get the egg to stick and the egg gives the coconut something to stick to.
1/2 pound fresh or thawed shrimp, peeled and deveined
1 large egg
3/4 cup shredded coconut
1/3 cup white rice flour
seasonings to taste – I used paprika and black pepper. Other options are things like onion or garlic powder, Mrs. Dash, or whatever you like on shrimp. I don’t usually salt things, but most people will probably want to add some.
Pre-heat oven to 425 degrees F. Generously spray a cookie sheet with non-stick spray.
Mix flour and seasonings in a small bowl. Beat eggs in a second small bowl. Put coconut in a third bowl.
Dip shrimp first into the flour, then the egg, and finally roll it in the coconut, pressing if necessary to make it stick.
Place shrimp in single layer on prepared cookie sheet. Bake 5 minutes, then flip shrimp over. Bake until golden brown and cooked through, about another 5 – 7 minutes depending on the size of the shrimp and your individual oven.
Serve with your favorite dipping sauce. They go great with sweet & sour sauce.