Low-Carb Baked Coconut Shrimp With Yogurt Dip

A photo of coconut shrimp with a bowl of yogurt sauce.


For those who have never had coconut shrimp, it’s probably one of the best ways to enjoy shrimp!

It’s literally shrimp rolled in coconut and cooked to perfection. It may be a favorite takeout food. Yet, it’s incredibly easy to pull off a homemade version that’s just as delicious and much healthier for you.

This grain-free and Low-Carb Baked Coconut Shrimp is just that. Delicious and healthy.

Coconut shrimp makes a great appetizer but can easily be made into a meal by adding a salad or veggie side dish. For ease and convenience, baking this shrimp is the way to go, but you can fry it in Wildly Organic’s Refined Coconut Oil for a crisper texture.

Low-Carb Baked Coconut Shrimp With Yogurt Dip

When making your favorite take-out meals at home, you have complete control over the ingredients! Typically all-purpose flour and panko breadcrumbs are used in coconut shrimp, but to make this gluten-free and low-carb, Wildly Organic’s Coconut Flour is exactly what we need.

Paprika and garlic infuse the coconut flour with tons of flavor. Because this shrimp is dredged in coconut flour for flavor, this step is really important.

This easy coconut shrimp involves 4 simple steps (not counting the dip):

  1. Dredge the shrimp in Wildly Organic’s Coconut Flour.
  2. Dunk the shrimp in eggs.
  3. Roll the shrimp in Wildly Organic’s Shredded Coconut.
  4. Bake the shrimp.

Coconut shrimp can be served with a variety of sauces, like Sweet Chili Sauce or Orange Marmalade or any other awesome sauce! A simple yogurt dipping sauce compliments this recipe if you don’t normally keep those other sauces in your pantry. The creamy yogurt dip really makes the shrimp shine!

What is your favorite dip to dunk this Coconut Shrimp in?

Low-Carb Baked Coconut Shrimp with Yogurt Dipping Sauce
Plump and juicy Low-Carb Baked Coconut Shrimp get dunked in a creamy, tangy yogurt dipping sauce for a tasty, but impressively simple Paleo appetizer or main dish!
    Servings4 people
    Prep Time20 minutes
    Cook Time12 minutes
    Low-Carb Baked Coconut Shrimp
    Yogurt Dip
    Coconut Shrimp
    1. Preheat oven to 400F. Lightly coat baking sheet with cooking spray.
    2. Mix coconut flour, paprika, garlic powder, and salt together in a shallow bowl.
    3. In another shallow bowl, whisk eggs and set aside. Pour shredded coconut in a third shallow bowl.
    4. Working with one shrimp at a time, dredge in coconut flour mixture, then dunk shrimp in eggs, then roll in shredded coconut making sure to coat the shrimp well.
    5. Place on the prepared baking sheet and continue with remaining shrimp.
    6. Bake shrimp for 15-18 minutes until coconut is golden brown.
    Yogurt Dip
    1. Combine all ingredients for the dip in a small dish. Keep chilled until ready to use.

    The post Low-Carb Baked Coconut Shrimp With Yogurt Dip appeared first on Wildly Organic.

    Previous article What’s the Skinny on Fat? Breaking Down the Fatty Acid in Coconut Oil

    Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.