Baked Chili Coconut Shrimp

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Baked Chili Coconut Shrimp

Great tasting, & SIMPLE to prepare!

Perfect for Summer entertaining!

Makes 4-5 servings

Baked Coconut Shrimp


  • 20 large Shrimp, peeled & deveined
  • 1 cup unsweetend organic coconut flakes
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 2 whole eggs, beaten (can use egg whites)

Baked Chili Coconut Shrimp


Preheat oven to 425 degrees f.

Line a baking sheet with foil or parchment. Spray with avocado oil, or coconut oil cooking spray.

Pat shrimp dry. Combine coconut & seasonings in medium bowl.

Place beaten egg whites in separate bowl.

Dredge shrimp into egg whites, then into coconut mixture, pressing lightly.

Work in small batches to prevent the coconut getting clumpy from the eggs.

Place Shrimp on baking sheet & spray the tops very lightly with your coconut oil or olive oil cooking spray.

Bake in preheated 425 degree oven for about 10 minutes until shrimp are firm & coconut begins to brown.

Serve with fresh limes.



Baked Chili Coconut Shrimp

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