One of my favorite summer dishes is this Baked Coconut Shrimp with Mango Lime Chili Sauce! It’s full of all the Caribbean flavors and is completely gluten free, dairy free and Paleo approved too!
I used raw deveined shrimp with the TAILS ON for this recipe. DO NOT use precooked shrimp for this! In terms of size, I would say that medium sized shrimp would work the best for this. If you use a larger size just be aware that they may need to cook a little longer in the oven. (I usually always buy my shrimp at Costco because you can buy a giant bag of medium deveined shrimp for a pretty decent price!)
Toasting the shredded coconut is the key to keeping the shrimp super crispy. Simply spread your coconut out on a baking sheet that’s been lined with parchment paper and bake it at 350 degrees for 3-4 minutes or until it starts to turn slightly brown. You can even do this a few days beforehand too and store it in the pantry until you’re ready to use it.
Crispy, crunchy, sweet and tangy! This is by far the easiest coconut shrimp recipe you’ll ever find and it’s so good too! Serve it with some mango dipping sauce and you’ll be instantly transported to the tropics!