There are so many different FODMAP shrimp recipes and baked coconut shrimp is one of my favorites!
Who knew baked coconut shrimp could be THIS good! I promise no one will miss the heavily fried version you find at most restaurants. Plus how great is it to eat dinner and not feel heavy and sluggish afterwards? I absolutely hate that feeling but also want to be able to eat delicious foods.
This recipe uses many bowls but once you set up the ingredients, the rest is a breeze. This would be perfect for an appetizer or even a main meal as it’s super quick and easy to make. I have also used this for baked coconut chicken and baked coconut cod. It’s a great basic template to use.Print
- Preheat the oven to 450 degrees.
- In a small bowl, whisk eggs and set aside.
- In another bowl add the coconut, nutritional yeast, 1/2 cup rice flour, 2 tablespoons corn starch, salt and pepper. Set aside.
- In the last and final bowl add the remaining 1/2 cup rice flour and 2 tablespoons cornstarch.
- Assemble bowls in the following order: rice flour/corn starch bowl, egg bowl, coconut bowl.
- Coat shrimp completely in the flour bowl, followed by dipping in the egg wash and lastly coating in the coconut bowl.
- Place coated shrimp on a parchment lined baking sheet and drizzle shrimp with oil.
- Bake for 5 minutes and flip shrimp over. Drizzle with oil and bake for an additional 4-5 minutes until done.
- Remove from oven and serve with your favorite dipping sauce.
Keywords: fodmap recipes; baked shrimp; shrimp recipes