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Baked Coconut Shrimp With Piña Colada Sauce

Katie WellsSep 24, 2019
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Seafood Recipes » Baked Coconut Shrimp With Piña Colada Sauce
Table of Contents[Hide][Show]
  • How to Make Baked Coconut Shrimp+−
    • Piña Colada Dipping Sauce
  • What to Serve With It
  • Baked Coconut Shrimp Recipe

Before switching over to a real food lifestyle, I used to love coconut shrimp. I figured there had to be a delicious healthy version I could make at home. Luckily, this one worked out within the first couple tries and couldn’t be easier!

So here it is… straight from what I like to call “The Mess Kitchen.” (Test Kitchen seemed too official, and mess more accurately describes it most days!)

How to Make Baked Coconut Shrimp

Although it sounds fancy, making coconut shrimp really just takes a few easy steps. First, dip the shrimp in seasoned cassava flour, then in beaten egg. Roll in a mixture of almond flour and shredded coconut. (I prefer to use unsweetened shredded coconut and then dip the finished shrimp in a sweet dipping sauce… recipe below!)

I like to use large shrimp for this recipe, but you can use whatever size you’d like. Just make sure that they are peeled, deveined, and cleaned with the tail left on (it’s the perfect handle when eating).

Late afternoon is a really busy time of day around here so I like to bread the shrimp ahead of time and refrigerate them for a few hours until I’m ready to cook. Then it’s easy to just toss them in the oven while I prepare the sides.

Note: Some people like to butterfly their shrimp prior to breading and cooking. This means that they are slit part of the way through along the back to open them up a little bit. Check out this tutorial for detailed instructions on cleaning and butterflying shrimp.

Piña Colada Dipping Sauce

Since I use unsweetened coconut to bread the shrimp, we like a little sweetness with the dipping sauce. Since tropical fruits pair really well with the coconut, we usually serve this dish with a mango chili sauce or our favorite, piña colada sauce. You can make these sauces ahead of time and use the leftovers to jazz up other meals during the week.

To make piña colada sauce, pureé fresh or canned pineapple, add the cream from the top of a can of coconut milk, and sweeten with a little honey.

To make the mango chili sauce, pureé fresh (or frozen and thawed) mango, a little homemade sriracha sauce, honey, a squeeze of lime juice, and enough olive oil to make the sauce the right consistency for dipping.

What to Serve With It

These shrimp can be served in a variety of ways. They make a great appetizer or snack for a party but are also filling enough to be served as the protein for a meal.

I often serve coconut shrimp on a bed of salad greens with sliced cucumber and tomatoes. Add a drizzle of one of the dipping sauces for a dressing or my sweet and tangy Asian ginger vinaigrette and it’s a meal!

Baked Coconut Shrimp Recipe

Katie Wells
Healthy baked coconut shrimp made with coconut flakes, cassava, and almond flour. Make an easy pina colada sauce for dipping.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Cuisine Seafood
Servings 4 people
Calories 639 kcal

Ingredients
  

  • 2 TBSP coconut oil
  • 1 lb large shrimp (peeled with tails on)
  • ½ cup cassava flour (or coconut flour)
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 eggs
  • 1 cup flaked unsweetened coconut
  • ½ cup almond flour
  • 2 TBSP olive oil

Piña Colada Dipping Sauce

  • ½ cup crushed pineapple
  • 2 TBSP coconut cream (or heavy cream)
  • 2 TBSP honey

Instructions
 

To make the shrimp:

  • Preheat the oven to 425°F.
  • Place the coconut oil on a baking sheet and place it in the oven to melt.
  • In a medium size bowl, mix together the cassava flour and spices and set aside.
  • In a small bowl, beat the eggs and set aside.
  • In another medium size bowl, mix together the almond flour and coconut flakes.
  • Dip the shrimp first into the bowl with the cassava flour and spices, then the beaten eggs, and finally the bowl with coconut and almond flour mixture, pressing gently to help it stick.
  • Remove the baking sheet from the oven and gently place shrimp in a single layer on the baking sheet.
  • Drizzle the shrimp with olive oil and return the pan to the oven.
  • Bake 10-12 minutes until the outside of the shrimp are golden and shrimp are cooked.

To make the dipping sauce:

  • While the shrimp are baking, in a small bowl, whisk together the pineapple, cream, and honey.
  • Serve the shrimp immediately with the pineapple dipping sauce.

Notes

  • Blend the sauce with an immersion blender if you like a smoother sauce.
  • OR Blend fresh mango with a splash of sriracha, lime juice, honey, and some olive oil for a mango sauce.

Nutrition

Serving: 8shrimpsCalories: 639kcalCarbohydrates: 41gProtein: 31gFat: 41gSaturated Fat: 22gCholesterol: 378mgSodium: 1216mgPotassium: 324mgFiber: 6gSugar: 21gVitamin A: 264IUVitamin C: 12mgCalcium: 250mgIron: 5mg
Tried this recipe?Let us know how it was!

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Ever made a healthy version of an unhealthy recipe? How’d it go? Let me know below (and share the recipe!)

Category: Recipes, Seafood Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (27 Comments)

  1. Amanda

    October 17, 2019 at 6:22 PM

    5 stars
    These are awesome!

    Like you, I was a big fan of coconut shrimp before beginning my healthy eating journey. My husband used to ask on date night, “so, which coconut shrimpery are we going to tonight?” ?

    Three of the four of us love it. My littlest one prefers hers only dredged in the coconut flour, not the “breading” mixture. But, that’s an easy accommodation. And I’m sure that she’ll eventually see the light! Haha.

    I do make slightly more of the breading mixture as I found I ran out before all the shrimp were covered the first two times I made the recipe. Everything else has worked for me exactly as written.

    Thank you, Katie, for a winning recipe! This has earned a spot in our monthly rotation, for sure.

    Reply
  2. Amanda

    October 10, 2019 at 7:06 PM

    5 stars
    Delicious! My whole family happily gobbled these up… even the 6 yo. The coconut-pineapple dipping sauce was the real star for us.

    Can’t wait to make it again. Thanks so much for the recipe!

    Reply
  3. Kima

    September 12, 2016 at 7:22 PM

    How long and what temperature would I use if I made them in the oven?

    Reply
  4. Pam

    July 27, 2015 at 12:35 PM

    You say that peanuts are not nuts so what are they and are they good for you! Are beans good for you like red beans or black beans?

    Reply
    • Katie - Wellness Mama

      July 27, 2015 at 4:52 PM

      Peanuts are technically legumes but they are very high allergen and some people react very negatively to them. Same with beans. They can be very healthy for some people, but others don’t tolerate the specific lectins in beans very well.

      Reply
  5. Kaya

    June 9, 2015 at 11:57 PM

    I’d really love to know if I can bake this instead of fry it. I’m just not a fan of frying anything, it never seems to work right for me.

    Reply
    • Katie - Wellness Mama

      June 10, 2015 at 8:05 PM

      It should work baked as well.

      Reply
  6. Pam

    February 8, 2015 at 11:40 PM

    Any substitute for the almond flour? Allergic to almonds.

    Reply
  7. Jessica

    July 6, 2014 at 12:06 PM

    5 stars
    I made this last night and it was amazing!!! I also made the pina colada sauce in my vitamix and it was delicious….definitely added to the shrimp!!!!

    Reply
  8. Cindy

    July 1, 2014 at 5:36 PM

    Katie, I have learned that the way shrimp are processed, we should never consume it, especially farm raised. Do you have a good source?

    Reply
  9. Heather

    February 19, 2014 at 8:42 AM

    Would baking instead of frying work with this recipe?

    Reply
    • samantha

      June 3, 2014 at 6:35 PM

      Hi there,

      Did you (or anyone else seeing this!) try baking them? I would like to try as well – any thoughts on this Wellness Mama? Thanks!

      Reply
  10. Shannon McCrady

    May 15, 2013 at 6:01 PM

    I skipped the flour entirely and it worked just fine! Thanks for the delish recipe! Everybody loved it!

    Reply
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