Ok, so I'm going to preface this with this post by saying this Low Carb Baked Coconut Shrimp may be the best thing I have EVER made in my life. Eric agrees, this is by far his favorite dish I have ever made (he ate leftovers for breakfast because he couldn't wait until lunch to eat them.) I brought them in to eat for lunch and I knew my coworker, Tasha, liked coconut shrimp, but I didn't know how much. She told me she would possibly walk away from her 8 year relationship just to have an endless supply of it. After she told me about her profound love of coconut shrimp, I almost didn't want to let her try it just in case it didn't live up to her high standards, but she totally fell in love and said she was a little mad that I only left one for her to try. The best part about these crunchy, delicious shrimps is that it's low carb! Does it get better than this? I think not.
I found a copy cat recipe for the Red Lobster Pina Colada sauce, which both Eric and Tasha said tasted identical. However, it is not low carb, low fat, or low anything, but it is HIGHLY amazing (It's a sauce though, so just curb how much you use if you're concerned ;).) Anyways, hope you guys enjoy these amazing baked coconut shrimp!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
- 18 raw Jumbo Shrimp
- 1/3 cup cornstarch
- 3/4 tsp. salt
- 1/2 tsp. Cayenne Pepper
- 3 eggs
- 2 cups Sweet Coconut Flakes
- Nonstick cooking spray
- Preheat your oven to 450°
- Place a wire cooling rack on top of your baking sheet and spray with nonstick cooking spray
- Peel and vein shrimp, leaving the tail intact (if not already done)
- Starting at the tail, make a slit down the inner curve of the shrimp
- Press lightly to flatten
- Combine cornstarch, salt, and cayenne Pepper in a shallow dish
- Add eggs to another dish and whip until combined
- Put coconut flakes into another shallow dish
- Coat shrimp with cornstarch, salt, cayenne pepper mixture
- Dip into the eggs
- Coat with coconut flakes (make sure you get them covered well)
- Place on prepared wire cooling rack
- Bake for 15 minutes or until cooked through
Pina Colada Dipping Sauce
This is a copy cat of the dipping sauce they serve at Red Lobster with their Parrot Bay Coconut Shrimp- 1 cup piña colada mix
- 5 tablespoons water
- 2 tablespoons drained crushed pineapple
- 4 teaspoons sweetened flaked coconut
- 3 tablespoons + 1 teaspoon confectioners’ sugar
- 1 1/2 teaspoons cornstarch
- Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
- Heat on medium temperature until sauce begins to simmer, stirring frequently.
- Let mixture simmer slowly 10 minutes.
- Mix cornstarch and cold water together
- add to sauce and blend well
- Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch.
- Remove from heat and bring to room temperature.(If you're in a hurry, you can add 1 ice cube to cool it quickly)
- Sauce is served at room temperature with Coconut Shrimp
Low Carb Baked Coconut Shrimp
2013-09-26 12:44:39
Crunchy, delicious, and low carb take on a classic shrimp favorite
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 18 raw Jumbo Shrimp
- 1/3 cup cornstarch
- 3/4 tsp. salt
- 1/2 tsp. Cayenne Pepper
- 3 eggs
- 2 cups Sweet Coconut Flakes
- Nonstick cooking spray
Instructions
- Preheat your oven to 450°
- Place a wire cooling rack on top of your baking sheet and spray with nonstick cooking spray
- Peel and vein shrimp, leaving the tail intact (if not already done)
- Starting at the tail, make a slit down the inner curve of the shrimp
- Press lightly to flatten
- Combine cornstarch, salt, and cayenne Pepper in a shallow dish
- Add eggs to another dish and whip until combined
- Put coconut flakes into another shallow dish
- Coat shrimp with cornstarch, salt, cayenne pepper mixture
- Dip into the eggs
- Coat with coconut flakes (make sure you get them covered well)
- Place on prepared wire cooling rack
- Bake for 15 minutes or until cooked through
Notes
- Serve with Pina Colada Sauce
Adapted from Lady Behind The Curtain
Adapted from Lady Behind The Curtain
The Pinterest Wife https://www.thepinterestwife.com/
Pina Colada Sauce
2013-09-26 12:48:08
A delicious sauce for coconut shrimp similar to the one they serve at Red Lobster.
Total Time
15 min
Ingredients
- 1 cup piña colada mix
- 5 tablespoons water
- 2 tablespoons drained crushed pineapple
- 4 teaspoons sweetened flaked coconut
- 3 tablespoons + 1 teaspoon confectioners’ sugar
- 1 1/2 teaspoons cornstarch
Instructions
- Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan.
- Heat on medium temperature until sauce begins to simmer, stirring frequently.
- Let mixture simmer slowly 10 minutes.
- Mix cornstarch and cold water together
- add to sauce and blend well
- Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch.
- Remove from heat and bring to room temperature.
- Sauce is served at room temperature with Coconut Shrimp
Notes
- If you're in a hurry, you can add 1 ice cube to cool the sauce quickly.
Adapted from Copy Kat
Adapted from Copy Kat
The Pinterest Wife https://www.thepinterestwife.com/
fiona
Wow looks yummy and its also healthy – wow
Jennifer
I am probably overlooking the answer to my question, but I’ll ask anyway.
How many servings does your low carb coconut shrimp make?
It sounds like a delicious dish and I can’t wait to try it.
Thanks for sharing,
Jennifer
The Pinterest Wife Post author
Thanks for stopping by, Jennifer! This recipe makes 18 Jumbo shrimp which is about 1 lb. Serving size is going to depend on how many shrimp each person eats, but I would say it feeds 4 (as in it fed the 2 of us in our house plus we had some leftovers….and the Hubbys serving was 11 shrimp… way more than normal people) Hope this helps!