Spicy Baked Coconut Shrimp with Maple-Mustard Dipping Sauce
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 24shrimp + ½ cup dip
Calories: 267kcal
Course: Appetizer
Cuisine: American
Hot and Spicy Baked Coconut Shrimp paired with a sweet Maple-Mustard Dipping Sauce. A Paleo and Keto friendly appetizer that’s just as crispy and crunchy as the deep fried version, but actually healthy!
Ingredients
1lbJumbo Shrimp, Peeled and Deveined, 454g
½cupShredded Coconut, Unsweetened 40g
3TbspCoconut Flour, about 21g
¾tspCayenne Pepper
¼tspSalt
2Eggs
Cooking spray/oil, for greasing
Maple-Mustard Dip:
¼cupGreek Yogurt, about 50g, Coconut for Paleo
2TbspMustard, 30g Recommendation: Spicy Brown
4tspMaple Syrup, Stevia sweetened recommended
Instructions
Preheat the oven to 350°F (or use an air fryer).
Spread shredded coconut on baking sheet and toast for 2 minutes. Transfer to a shallow bowl or plate.
Increase oven temperature to 400°F and line a baking sheet with parchment paper (or grease with cooking spray).
Wash and pat-dry shrimp with paper towels.
In a shallow bowl, mix together coconut flour, cayenne pepper and salt.
Prepare workstation with 3 bowls: Whisked eggs, coconut flour mix, and shredded coconut.
Holding shrimp by tail, dredge in coconut flour mixture, dip in egg, and press on shredded coconut. Place on prepared baking sheet.
Lightly spray wit cooking oil and bake for 18-20 minutes or until shrimp is bright pink and no longer transparent on the inside, and coating has turned brown.
Make Dip and Serve:
Stir together the yogurt, mustard and maple syrup in a small bowl until combined.
Dip shrimp in dip and enjoy!
Notes
Storage:
Fridge: In an airtight container for 2-3 days. Bake at 350°F for 5-7 minutes to reheat.
Freeze: Place on baking sheet and let freeze individually. Transfer to freezer safe bag. Bake at 400°F for 5-7 minutes to reheat.
Nutrition:
Servings: 24 shrimp + ½ cup dip | Serving size: 8 shrimp + 2 Tbsp dip