Oven baked coconut shrimp

Apologies for the delay in posts. I am now based in NYC and had to navigate an American supermarket…more on that later.

This is great as a canapé, starter or main

It is gluten, dairy and nut free

It is low fat, protein rich and sweet because of the coconut

It’s baked but still tastes more indulgent than it is

It takes 30 minutes from prep to plate – can’t say better than that


  • 25 large uncooked shrimp (peeled, deveined, with the tails still on)
  • 6 tbsp. of gluten free flour (I used coconut flour for consistency, but you can use corn starch or rice flour)
  • 1 tsp. salt
  • ½ tsp. pepper
  • 3 eggs (beaten with a fork)
  • 10-12 tbsp. flaked coconut


  • Preheat the oven to 190c/375f
  • Line a baking tray with baking/parchment paper
  • Rinse the shrimp under cold water and pat dry with a paper towel
  • Mix the salt and pepper into the gluten free flour and place in a bowl
  • Place the coconut flakes into a separate bowl and the eggs into another
  • Working one shrimp at the time and holding it by the tail, dip the shrimp in the gluten free flour mixture, then dip in the egg and then in the flaked coconut
  • Place on the baking tray
  • Repeat with the rest of the shrimp
  • Lightly spray the shrimp with oil
  • Bake for c. 20 minutes, turning half way, or until the coconut starts to turn brown
  • Leaves the kitchen smelling like a tropical paradise

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