These healthy, gluten-free coconut shrimp are baked instead of fried and are perfect for entertaining guests!
Have you ever had to whip up a quick dish or meal for last minute guests? It’s always good to have one or two go-to recipes under your belt for those days. I had an impromptu cocktail party the other night and needed a delicious and fun appetizer that would appeal to everyone and wouldn’t take too much time to prepare. After a quick search through my pantry and freezer, I decided to go with coconut shrimp. They’re the perfect appetizer for entertaining- they’re easy to pick up, you can eat them in one bite and most importantly, they taste great!
The coating for coconut shrimp is usually made with a mixture of breadcrumbs and shredded coconut. Instead of using breadcrumbs, I decided to use Breton crackers. Made with all natural, wholesome ingredients, Breton crackers are very versatile- they’re great for serving at parties or just for everyday snacking. They have a nice crispy texture and come in a variety of flavors- even my toddler enjoys snacking on them. The folks at Breton sent me four types of their gluten free crackers to sample. All of them were delicious and all are certified gluten-free by the National Foundation for Celiac Awareness Gluten-Free Certification Program.
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.
When I ground the crackers into crumbs, I was impressed by their light and delicate texture. The
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.
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.
Traditionally coconut shrimp are deep-fried but I baked mine in the oven instead. Rather than slaving over a hot stove frying batches of shrimp, I simply popped them in the oven and finished getting ready for my party. Don’t worry, you’ll still get a light, crispy, golden exterior with the oven-baked method and it’s a whole lot healthier!
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!
Baked Coconut Shrimp (Gluten-Free)
These healthy, gluten-free coconut shrimp are baked instead of fried and are perfect for entertaining guests!
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Servings: 10
Calories: 234kcal
Equipment
Ingredients
- 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
Sweet and Spicy Apricot Dipping Sauce:
- 1 cup apricot preserves
- 1 teaspoon cider vinegar
- ¼ teaspoon dried chili flakes
Instructions
- 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.
Notes
Nutrition information is for about 4 shrimp with 1 tablespoon sauce.
Nutrition
Serving: 0g | Calories: 234kcal | Carbohydrates: 24.5g | Protein: 12.4g | Fat: 9.2g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 450mg | Potassium: 0mg | Fiber: 2.3g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Natalie @ Obsessive Cooking Disorder says
I 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
Thanks Natalie! I really hope you enjoy the recipe 🙂
Rachel says
YUM! These look so good!
sonaliruder says
Thanks Rachel!
Lyubomira L says
This is such a simple and delicious idea! Love shrimp. Pinning to try it!
sonaliruder says
Thanks Mira!
Anu-My Ginger Garlic Kitchen says
Although I don't eat shrimp, but this one looks so inviting! Can't really take my eyes off! SUPER gorgeous!:)
sonaliruder says
Thanks Anu! This means so much especially from someone who doesn't eat shrimp!
Farrah says
I 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
Oooh, Baked Coconut Chicken sounds awesome! Thanks Farrah <3
Marissa says
I 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
Thanks Marissa! I had the same problem 🙂
Cali Cuisine says
I love shrimp and am always looking for another method of preparation. Thanks for sharing!
sonaliruder says
Thanks for stopping by!
GiGi Eats Celebrities says
OOOO LOVE! I haven't had shrimp in AGES thanks to stupid allergies, but... Coconut scallops? That could happen! 😉
sonaliruder says
Oh man, if coconut scallops happen, given me a call and I'll be there in a flash!!
Jessica Levinson says
Personally 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
Thanks Jessica! The sauce is really yummy and having it with some chicken fingers sounds like an awesome idea!
Min Kwon says
What 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
Thanks sweetie! The crackers were really tasty, check out the black bean ones if you get a chance 🙂
Arman Liew says
Sonali, open up a restaurant already.
(mainly so I can dine for free)
sonaliruder says
Haha! How about going into business together?
Meme says
Their 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
Thanks so much Meme! A crumb topping sounds yummy!
Meal Makeover Mom Janice says
Love 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
Thanks Janice! I hope you and your mom enjoy them! The crackers are tasty, hopefully you can find them 🙂
Shashi Charles says
Sonali - what a GREAT idea to use Breton crackers and coconut to coat these shrimp! Lucky guests!
sonaliruder says
Thanks Shashi! Wish you could've joined us 🙂
Kim says
Delicious! 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
Thanks so much Kim, that's really sweet of you to say 🙂
Tara Rochford says
Yum!!! How creative 🙂 These look so delicious!
sonaliruder says
Thanks Tara!
Ben Maclain @ havocinthekitchen says
Sonali, 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
I'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!
athletic avocado says
This looks awesome!!! i love coconut shrimp! 🙂
sonaliruder says
Thank you!
Lauren @ Eating with a Purpose says
I love coconut shrimp! These look so good. Pinning to make at my next party!
sonaliruder says
Yay! Can't wait to see them 🙂