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Baked Coconut Shrimp with Mango Avocado Salad

July 22, 2020

Incredibly crispy, baked to perfection, this recipe for Baked Coconut Shrimp with Mango Avocado Salad is a healthy take on the heavier fried version.

Sizzlefish’s large, succulent shrimp are a product of the USA caught in the Gulf of Mexico. We peel, devein and freeze them with no additives. Our wild gulf shrimp provide a surprisingly high amount of omega-3s as well as supplying important minerals to your diet. Our perfectly portioned packages make them easy to cook with too. Simply take out what you need for however many people you are serving. So easy, right?! If you are a true shrimp lover, you simply must try our shrimp!

Coconut Shrimp Recipe

This recipe for Baked Coconut Shrimp with Mango Avocado Salad is not only incredibly easy to make, but a delicious balance of flavors and textures. The crispy succulent shrimp coated in toasted coconut served on a bed of soft fresh greens mixed with cool refreshingly sweet mango and perfectly creamy avocado really make the perfect summertime dish. While we served this as a light main course, the shrimp would also make a perfect appetizer with your favorite bbq sauce.

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 servings

Coconut Shrimp Ingredients

Ingredients

Shrimp:

2 5oz packages Sizzlefish Wild Gulf Shrimp
3 TBSP Coconut Flour
¾ cup Unsweetened Coconut Fakes
1 large Egg, beaten
¼ tsp Garlic powder
¼ tsp Onion Powder
1/4 tsp Smoked paprika
1/4 tsp Kosher Salt
1/8 tsp Freshly Ground Black Pepper

Mango Avocado Salad:

1 Large Mango, medium diced
1 Large Avocado, medium diced
1 Small Shallot, thinly sliced

Instructions

Preheat the oven to 400 degrees. Place a nonstick wire rack onto a lined baking sheet. Evenly oil the wire rack to avoid the shrimp from sticking.
In three separate bowls, place the coconut flour in one, the flaked coconut in another, and the beaten egg in the last bowl.
In the bowl with the coconut flour, add the garlic powder, onion powder, paprika, kosher salt and ground black pepper. Stir well to combine.
Lay the shrimp out and pat each dry with a paper towel. This will help the seasonings stay on and provide a crispier end product.
Using a fork, place each piece of shrimp in the coconut flour mixture, then dip in the beaten egg, and then place the shrimp in the coconut flakes. Lightly press the shrimp into the coconut flakes and shake off access before placing on the prepared wire rack.
Bake the shrimp for 10 - 15 minutes, until firm and cooked through. They will turn a beautiful golden brown, but watch them carefully, in the end, to make sure they don’t burn.
While the shrimp cook, prepare the salad by mixing the diced mango, avocado, and sliced shallots in a bowl. Stir to combine. Lightly salt and pepper to taste.
Serve over a bed of mixed greens.

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