These healthy, gluten-free coconut shrimp are baked instead of fried and are perfect for entertaining guests!
I used the White Bean with Salt & Pepper Crackers, which are made mainly from navy beans. Each serving contains two grams of fiber and two grams of protein. They’re also low in saturated fat, contain no artificial colors or flavors, no cholesterol and are trans-fat free.
combination of the ground crackers and shredded coconut worked perfectly to coat the shrimp after a quick dip in some gluten-free flour and eggs. Instead of using sweetened coconut like many recipes do, I used natural, unsweetened coconut and paired the shrimp with a sweet sauce made with apricot preserves.
Needless to say my guests loved the dish and everyone wanted the recipe! The only thing I’ll change the next time I make this dish will be to double the recipe because the shrimp were gone in a flash. Plus, if you do have any leftovers, you can always freeze them and pop them in the oven to reheat for a quick and easy weeknight dinner. Enjoy!
- 18Breton white bean with salt & pepper crackers (1 cup ground)
- ½ cup gluten-free flour (like tapioca, rice or coconut flour)
- 1 large egg plus 1 egg white
- 1 cup unsweetened shredded coconut (2.5 oz)
- 2 tablespoons neutral-flavored oil like safflower or grapeseed
- 1 ½ pounds extra large shrimp (26/30)
- Kosher salt and black pepper
- 1 cup apricot preserves
- 1 teaspoon cider vinegar
- ¼ teaspoon dried chili flakes
- Preheat the oven to 400°F.
- Place the crackers in a food processor and process until they are ground into crumbs. Alternatively, you can place the crackers in a resealable plastic bag and crush them with a rolling pin.
- Set up a breading station. Place the flour in a shallow dish. Whisk the eggs together in a second dish. Mix the crushed crackers, coconut and oil together in a third dish, distributing the oil throughout the mixture.
- Season the shrimp with a couple of pinches of salt and pepper. Working in batches, dip the shrimp in the flour. Shake off the excess flour and then dip them in the egg. Finally, dredge them in the cracker/coconut mixture, pressing the mixture onto the shrimp so that it adheres.
- Place the shrimp in a single layer on one or two baking sheets lined with parchment paper or sprayed with cooking spray. Bake, turning once halfway through, until shrimp are cooked and topping is golden, 15-16 minutes.
- While the shrimp are in the oven, heat the apricot preserves, vinegar and chili flakes in a small saucepan over medium-low heat. Cook a few minutes until preserves are melted.
- Serve shrimp with apricot dipping sauce.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.