Spicy Baked Coconut Shrimp with Maple-Mustard Dipping Sauce
Serves 24
5 mins prep
20 mins cook
25 mins total
Hot and Spicy Baked Coconut Shrimp paired with a sweet Maple-Mustard Dipping Sauce. A Paleo and Keto friendly appetizer that’s just as crispy and crunchy as the deep fried version, but actually healthy!
Maple-Mustard Dip:
Preheat the oven to 350°F (or use an air fryer).
Spread shredded coconut on baking sheet and toast for 2 minutes. Transfer to a shallow bowl or plate.
Increase oven temperature to 400°F and line a baking sheet with parchment paper (or grease with cooking spray).
Wash and pat-dry shrimp with paper towels.
In a shallow bowl, mix together coconut flour, cayenne pepper and salt.
Prepare workstation with 3 bowls: Whisked eggs, coconut flour mix, and shredded coconut.
Holding shrimp by tail, dredge in coconut flour mixture, dip in egg, and press on shredded coconut. Place on prepared baking sheet.
Lightly spray wit cooking oil and bake for 18-20 minutes or until shrimp is bright pink and no longer transparent on the inside, and coating has turned brown.
Make Dip and Serve:
Stir together the yogurt, mustard and maple syrup in a small bowl until combined.
Dip shrimp in dip and enjoy!
