Crispy Baked Coconut + Cornflake Shrimp
Simple to make and bake- Cornflake and Coconut crusted shrimp! It's light, crisp, gluten-free, and healthy! Perfect for a party appetizer or as a main course!
Ingredients
- 1½ lbs large shrimp peeled, deveined, tail on
- ½ cup coconut flour (GF) or all purpose
- 3 eggs beaten
- 3 cups cornflake cereal smashed
- 1 cup coconut flakes unsweetened
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp paprika
- ½ tsp chili powder
- 2 tbsp coconut oil melted
Instructions
- Preheat oven to 450°F and line 2 sheet pans with parchment paper or aluminum foil. If you are using 1½ pounds of shrimp, like I did, you will most likely need 2 baking sheets.
- Dry shrimp with paper towel to remove excess moisture and set aside.
- Set up a breading station with three shallow bowls. One will be for whisked eggs. One will have coconut flour mixed with salt, pepper, paprika, and chili powder. And the other will have the crushed cornflakes and coconut flakes.
- Holding shrimp by tail, dredge in flour, then egg and finally the coconut/cornflakes.
- Place coated shrimp on the prepared baking sheet. Repeat process with remaining shrimp until all of been coated. As you lay each coated shrimp on the sheet pan, be sure to space them apart to ensure even cooking.
- Before baking, drizzle a small amount of melted coconut oil over each shrimp. Place in oven and bake 5 minutes on the upper rack, closest to the high heat. Remove from oven and flip over, return to oven and cook for an additional 5 minutes.
- Shrimp should be crispy on outside and cooked to internal temperature of about 120°F.
- Serve hot with Sweet Thai Chili sauce or other condiment you would enjoy.
Notes
To make ahead and freeze: follow directions as stated, and instead of baking freeze on sheet pan for 30 minutes to an hour. Then transfer to freezer-safe ziplock bag, remove any trapped air and seal. They will be safe in the freezer for up to four months.
To make ahead time and refrigerate: follow directions for coating the shrimp with the coconut and cornflake crust, place on prepared baking sheet, and refrigerate until ready to bake. They will be fine in the fridge for up to four hours. Any longer than that I would worry about the coating getting soggy from the egg. Drizzle with coconut oil and cook according to directions.
Nutrition Facts are Estimates
Nutrition
Calories: 372kcalCarbohydrates: 21gProtein: 29gFat: 19gSaturated Fat: 14gCholesterol: 368mgSodium: 1238mgPotassium: 222mgFiber: 6gSugar: 3gVitamin A: 530IUVitamin C: 8mgCalcium: 180mgIron: 8mg
Tried this recipe?Let us know how it was!