AuthorHeather BlakeCategoryDairy free, Gluten-free, SeafoodDifficultyBeginnerCoated in coconut & spices, then baked to perfection for a delicious treat!
Preheat oven to 400 degrees F. Line baking sheet with unbleached parchment paper. (This makes it crispy and less clean up!)
Set up workstation. The "breading process" works best with 2 medium plates and a medium bowl. Leave the first plate empty for the cleaned shrimp. Beat 1 egg in the bowl. Combine your coconut & spices on the third plate and set aside.
Peel and de-vein shrimp. Place on the first plate.
Sprinkle arrowroot and toss to coat well. (The arrowroot will soak in and become less visible. You have enough when they feel smooth and only mildly damp.)
Dip coated shrimp into egg (one at a time) and place onto coconut seasoning. Coat well, pushing to adhere the coconut to each side of the shrimp.
Place onto prepared baking sheet. Drizzle lightly with olive oil (for browning).
Bake for 10 minutes, flip over and bake for an additional 2 minutes. Remove from oven and serve immediately!
Ingredients
Directions
Preheat oven to 400 degrees F. Line baking sheet with unbleached parchment paper. (This makes it crispy and less clean up!)
Set up workstation. The "breading process" works best with 2 medium plates and a medium bowl. Leave the first plate empty for the cleaned shrimp. Beat 1 egg in the bowl. Combine your coconut & spices on the third plate and set aside.
Peel and de-vein shrimp. Place on the first plate.
Sprinkle arrowroot and toss to coat well. (The arrowroot will soak in and become less visible. You have enough when they feel smooth and only mildly damp.)
Dip coated shrimp into egg (one at a time) and place onto coconut seasoning. Coat well, pushing to adhere the coconut to each side of the shrimp.
Place onto prepared baking sheet. Drizzle lightly with olive oil (for browning).
Bake for 10 minutes, flip over and bake for an additional 2 minutes. Remove from oven and serve immediately!
