These easy Gluten-Free Coconut Shrimp are baked, not fried, and are the perfect appetizer for your upcoming holiday party!
- Spray a large cookie sheet with cooking spray. Preheat oven to 450 degrees.
- In a flat glass dredging dish, combine the Panko breadcrumbs, flour, and coconut flakes. In a small bowl beat the egg whites. Sprinkle the shrimp with the salt and pepper and coat each shrimp with the egg whites, then transfer to the crumbs mixture dredging and making sure the shrimp are evenly coated with the mixture. Place the shrimp in a single layer onto the cookie sheet. Spray the tops of the shrimp with the cooking spray and bake for 10 minutes, or until the shrimp are curled and golden brown. Garnish with the cilantro and serve with the sweet chili sauce.
You can find gluten-free Panko breadcrumbs and flour at most major grocery stores.
- Serving Size: 1
- Calories: 168
- Sugar: 5 g
- Sodium: 582 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 14 g
- Protein: 14 G
- Cholesterol: 95 mg
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