Each bite of these Healthy Crispy Baked Coconut Shrimp delivers that signature restaurant-style snap and tropical flavor while remaining light and heart-healthy. Baking these shrimp at a high heat ensures a crispy exterior and tender interior, making this a fantastic gluten-free, low-fat and low-calorie option for a weeknight dinner or a party platter.
If you are looking for even more speed, this Coconut Shrimp recipe can also be made in an air fryer: check out how to make Air Fryer Coconut Shrimp HERE!
These coconut shrimp are transformed into a heart-healthy favorite by replacing traditional deep-frying with high-heat baking and swapping refined wheat flour for gluten-free, nutrient-dense alternatives. Using unsweetened coconut ensures a tropical flavor profile without added sugars, keeping the dish diabetic-friendly and low in calories.
Baking at 425°F is high heat, so keep a close eye on the shrimp around the 12-minute mark. Using unsweetened coconut is key, as sweetened coconut contains sugars that caramelize and burn much faster.
Yes! Just ensure the shrimp are completely thawed and patted very dry with paper towels before starting the dredging process. Excess moisture will prevent the breading from becoming crispy.
This version has a mild-to-medium kick from the red pepper flakes. You can easily adjust the heat by increasing or decreasing the amount of pepper flakes to suit your preference.
Make sure to shake off excess flour after the first step and let excess egg drip off during the second. Press the coconut-panko mixture firmly onto the shrimp to help it adhere during baking.
These simple seafood recipes create light and succulent appetizers that won’t weigh you down!
These zesty appetizers and snacks are easy to make in the air fryer or oven, creating starters that have all the crunch and spice of your restaurant favorites without the grease and added sugar.
Recipe yields 10 servings
In a small saucepan, combine ½ cup water and rice vinegar. Bring to a boil over high heat. Stir in sugar replacement, ginger, crushed red pepper flakes, ketchup, and garlic. Simmer on medium-low heat for 5 minutes.
In a small bowl, mix cornstarch with ½ tablespoon water until smooth. Whisk the slurry into the simmering chili sauce and continue cooking for 1-2 minutes until slightly thickened. Remove from heat and allow to cool completely. Transfer to a serving bowl, cover, and refrigerate until ready to serve with the shrimp.
Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
In a shallow bowl, sift together gluten-free flour, garlic powder, black pepper, and smoked paprika. In a second shallow bowl, whisk together the egg and egg white. In a third shallow bowl, combine shredded coconut and gluten-free panko breadcrumbs.
Dip shrimp into the flour mixture, shaking off any excess. Then dredge in the egg mixture, letting any excess drip off. Lastly, coat the shrimp in the coconut mixture, gently pressing to adhere.
Arrange shrimp in a single layer on the prepared baking sheet. Lightly spray the tops with nonstick cooking spray. Bake for 12 to 15 minutes, flipping halfway through, until the shrimp are golden brown and crispy.
Season immediately with additional black pepper, if desired. Garnish with chopped parsley and serve with homemade sweet chili sauce.
While the oven provides excellent results, the Air Fryer is a popular alternative for maximum crunch. To air fry, preheat your air fryer to 375°F. Place the breaded shrimp in a single layer in the basket, ensuring they do not overlap. Spray lightly with nonstick cooking spray and cook for 8–10 minutes, flipping halfway through, until golden brown and crispy.
If you don't have a gluten-free all-purpose blend, almond flour works well for a lower-carb, nutty alternative.
If gluten-free panko is unavailable, you can use crushed gluten-free crackers or additional shredded coconut for extra crunch.
The sweet chili sauce uses a sugar substitute; however, you can use a small amount of honey or maple syrup if you prefer natural liquid sweeteners (though this will alter the sugar content).
For an egg-free version, a light coating of coconut milk can help the breading adhere to the shrimp.