Baked Coco Shrimp

Absolutely wonderful! 

These were a total success. My bf said he loved coco shrimp so I decided to make some. And even though I love those outback-style fried coconut shrimp I decided to baked them instead of frying them! Must admit I was a little scared on whether they would taste good or not, but these were AMAZING! 

I followed the recipe from and changed just a couple of things! 

First, the coconut. I did not wanted to use the sweetened coconut from the supermarket cause how much of a coconut is there on those tiny bags!? So I used my unsweetened coconut instead. The night before I lined up a baking sheet with my flaked coconut and and drizzled some agave syrup and cooked for 10 mins on 200ºC. And this is my version of sweetened coconut flakes, ok? 

What you need: 

Jumbo Shrimps, peeled and patted dry.  (I bought 20 jumbo shrimps and we ended up wanting more...) 

3 tablespoons of cornstarch

1 teaspoon salt 

1 cup sweetened coconut flakes

1 cup gluten free bread crumbs/ panko

3 large egg whites whisked 


Preheat oven at 180ºC 

Line up a baking sheet with parchment paper.

Use a ziploc bag and place the cornstarch and salt. Use a deep bowl and place the coconut flakes and breadcrumbs. On another deep bowl place your whisked eggs whites. Now you have a cooking station! One by one or two at a time, place your shrimps on the cornstarch, then dip them on the egg whites until well coated and then toss around the coconut bowl. Place the coated shrimps on the baking sheet. Repeat with the rest of the shrimps. Bake for 20 minutes on one side, flip and bake for 10 more minutes or until coconut is brown and golden. Enjoy with some pineapple and lemon!