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Coconut Shrimp


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  • 2 eggs, lightly beaten
  • 1 tbsp gluten-free mild curry paste
  • 1 cup unsweetened flaked coconut
  • 1/2 cup almond meal flour
  • 1/3 cup amaranth flour
  • 24 large shrimp, with tails left on, peeled & deveined


Servings 4


Step 1

1. Preheat oven to 400 degrees farenheit

2. In a small bowl, combine eggs and curry paste. Combine almond meal flour and coconut together in another bowl. Place amaranth flour in a third bowl.

3. Holding shrimp by their tails, dip into egg, then amaranth flour, then egg again, and finally coconut/almond meal mix. Place on a baking sheet lined with parchment paper.

4. Bake for 10 – 12 minutes, until golden brown.

Serve with cocktail sauce, sweet thai chili sauce and/or mango chutney

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