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!
These healthy, gluten-free coconut shrimp are baked instead of fried and are perfect for entertaining guests!
- 18 Breton 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.
Nutrition information is for about 4 shrimp with 1 tablespoon sauce.
CLICK BELOW TO PIN!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Lauren @ Eating with a Purpose says
May 14, 2015 at 11:56 amI love coconut shrimp! These look so good. Pinning to make at my next party!
sonaliruder says
May 16, 2015 at 3:52 amYay! Can't wait to see them 🙂
athletic avocado says
May 14, 2015 at 12:38 pmThis looks awesome!!! i love coconut shrimp! 🙂
sonaliruder says
May 16, 2015 at 3:57 amThank you!
Meal Makeover Mom Janice says
May 14, 2015 at 1:28 pmLove this recipe! My mom is on a low-gluten diet so will make these soon. I have not seen these crackers but will look for them at the store!
sonaliruder says
May 16, 2015 at 3:57 amThanks Janice! I hope you and your mom enjoy them! The crackers are tasty, hopefully you can find them 🙂
Ben Maclain @ havocinthekitchen says
May 14, 2015 at 1:55 pmSonali, this is an amazing idea! I've never really been able to enjoy fried shrimp since all those crumbs absorb too much fat, and it's kind of distracting to me! That could be a great option to me! Please stop posting recepies which I love – I've got already a large waiting list, and you have contributed to it! 🙂
sonaliruder says
May 16, 2015 at 4:05 amI'm so sorry Ben! I feel terrible for making your life so difficult 😉 On a side note, I couldn't agree with you more about greasy, fried shrimp…no bueno!
Tara Rochford says
May 14, 2015 at 2:56 pmYum!!! How creative 🙂 These look so delicious!
sonaliruder says
May 16, 2015 at 3:49 pmThanks Tara!
Kim says
May 14, 2015 at 3:18 pmDelicious! Your recipes always look so good. That is such a great idea to use the bean crackers for the extra fiber and protein!
sonaliruder says
May 16, 2015 at 3:55 pmThanks so much Kim, that's really sweet of you to say 🙂
Shashi Charles says
May 14, 2015 at 5:19 pmSonali – what a GREAT idea to use Breton crackers and coconut to coat these shrimp! Lucky guests!
sonaliruder says
May 16, 2015 at 3:55 pmThanks Shashi! Wish you could've joined us 🙂
Meme says
May 14, 2015 at 8:55 pmTheir gluten free crackers are my favorite gluten free crackers! I have used their crackers as a crumb topping for veggie casserole – yum 🙂
But I am obsessed with how you used them — this dish looks incredible and right up my seafood-loving alley!
sonaliruder says
May 17, 2015 at 7:37 pmThanks so much Meme! A crumb topping sounds yummy!
Arman Liew says
May 14, 2015 at 10:00 pmSonali, open up a restaurant already.
(mainly so I can dine for free)
sonaliruder says
May 17, 2015 at 7:42 pmHaha! How about going into business together?
Min Kwon says
May 15, 2015 at 11:54 amWhat a delicious way to incorporate the Breton crackers! I've actually never tried them before, but I'm all in ;). The shrimps look sooo good..just want to pop one in my mouth right now! Argh…
sonaliruder says
May 17, 2015 at 7:51 pmThanks sweetie! The crackers were really tasty, check out the black bean ones if you get a chance 🙂
Jessica Levinson says
May 15, 2015 at 5:16 pmPersonally I don't eat shrimp, but love that you baked these instead of frying and that Sweet and Spicy Apricot Dipping Sauce sounds phenomenal – definitely will have to make that for my baked chicken fingers! I've had some of the Breton GF crackers and they are really good. Excited to see they have some new flavors in the lineup!
sonaliruder says
May 17, 2015 at 7:53 pmThanks Jessica! The sauce is really yummy and having it with some chicken fingers sounds like an awesome idea!
GiGi Eats Celebrities says
May 16, 2015 at 3:25 amOOOO LOVE! I haven't had shrimp in AGES thanks to stupid allergies, but… Coconut scallops? That could happen! 😉
sonaliruder says
May 17, 2015 at 7:52 pmOh man, if coconut scallops happen, given me a call and I'll be there in a flash!!
Cali Cuisine says
May 18, 2015 at 1:15 pmI love shrimp and am always looking for another method of preparation. Thanks for sharing!
sonaliruder says
May 19, 2015 at 6:16 pmThanks for stopping by!
Marissa says
May 19, 2015 at 10:11 pmI love shrimp in so many dishes and this looks absolutely delicious. I'd have to hold back from eating the whole plate of them!
sonaliruder says
May 20, 2015 at 3:44 amThanks Marissa! I had the same problem 🙂
Farrah says
May 19, 2015 at 10:45 pmI can't eat shrimp, but my goodness, this sounds amazing! I'll have to try it with chicken! (Yay for that sweet + spicy dipping sauce! :D!)
sonaliruder says
May 20, 2015 at 3:45 amOooh, Baked Coconut Chicken sounds awesome! Thanks Farrah <3
Anu-My Ginger Garlic Kitchen says
May 20, 2015 at 6:54 amAlthough I don't eat shrimp, but this one looks so inviting! Can't really take my eyes off! SUPER gorgeous!:)
sonaliruder says
May 22, 2015 at 2:14 amThanks Anu! This means so much especially from someone who doesn't eat shrimp!
Lyubomira L says
May 20, 2015 at 3:52 pmThis is such a simple and delicious idea! Love shrimp. Pinning to try it!
sonaliruder says
May 22, 2015 at 2:14 amThanks Mira!
Rachel says
May 20, 2015 at 6:37 pmYUM! These look so good!
sonaliruder says
May 22, 2015 at 2:15 amThanks Rachel!
Natalie @ Obsessive Cooking Disorder says
May 25, 2015 at 6:45 pmI like this healthier baked version – thanks so much Sonali. Gonna make it this week – I have some delicious shrimp that needs to be used up 🙂
sonaliruder says
May 27, 2015 at 2:52 amThanks Natalie! I really hope you enjoy the recipe 🙂