Coconut shrimp has to be one of my favorite guilty pleasures. I love to order it whenever we see that a restaurant has it on the menu. However, to take things into my own healthy hands, I’ve decided to make a version of my favorite but a little healthier.
These oven “fried” coconut popcorn shrimp are amazing warm and fresh out of the oven. They have a bit of sweet and salty at the same time with a lot of crunch. Satisfying that deep fried craving that I always get but with a lot less calories. Paired with this amazing curry aioli, this duo is so delicious!
I once had curry aioli at a restaurant with coconut shrimp and ever since I daydream about that combo. It seems a bit strange at first since you wouldn’t really think to pair something so sweet with a spice so strong but something about it just works. The coconut flakes mixed with some gluten free bread crumbs crisp up so lovely in the oven you could fool anyone that these are fried. The secret step is drizzling the coconut coated shrimps with olive oil right before you pop them in the oven. This allows the shrimp to get so crispy on the outside while not drying out on the inside, which is definitely easy to do. Shrimp is always such a difficult sea food to cook with for that reason. You really have to be careful how long you cook shrimp as they cook so fast and turn rubbery and dry really quick.
But using this method, they turn out perfect and juicy every time…
Now most of you know me, but if you don’t you should know that I am a big appetizer girl. I love getting all the apps at restaurants and filling up on them well before I order any main course. Then what always happens is I end up needing to bring the rest of the food home because my eyes are way bigger than my stomach. But to be fair, we don’t eat out too often so when we do I live it up.
Anyways, back to apps. I have a few apps where if I see them on the menu, I have to get them. One is fried pickles. Love them. The second cheese curds because I am from the midwest therefore, obsessed with any fried cheese. Third is coconut shrimp. There is something so comforting about coconut crusted shrimp fried to perfection and served with aioli.
I honestly don’t think I had coconut shrimp until I moved to Michigan to live with my husband. Which is only 4 years ago. When I had it, paired with curry aioli, it’s as if my world changed.
Okay that’s a bit too far, but this was really good. So good, I knew I had to make my own healthier version.
These coconut shrimp are such a quick meal to whip up. That is if you buy the shrimp already peeled and deveined, which, I highly recommend. Trust me, it is not worth the time doing that yourself.
All you need to do is dredge the shrimp in an egg wash, then toss in a mixture of coconut flakes and bread crumbs (I use gluten free) and then drizzle with olive oil and you have yourself some bomb coconut shrimp. From start to finish they only took me 20 minutes to make.
While the shrimp cooked, I made my own curry aioli. I use a food processor, but if you don’t have one, you can just use a whisk and a large bowl, it will be a workout though with all the whisking you will need to do. The first time I made homemade mayonnaise, I was a little sketched out because you put a raw egg in it. However, while the processor is on, you stream in a slow stream of olive oil and this actually emulsifies the mixture and cooks the egg. So it is completely safe to eat. When the mayo is done, sprinkle in a teaspoon of curry and a 1/2 teaspoon of mustard powder and you have yourself some beautiful curry mayo!
The final part to this meal is the candied pineapple. I would say it is optional to make, however this was the first thing to disappear once I served this meal. It is absolutely addicting and I couldn’t believe how good just two ingredients could be together. I just place some Madagascar Vanilla Bean Ghee in a heavy cast iron skillet and wait until it gets piping hot. Then once hot, add in the sliced pineapple and cook until it’s nice and charred on the outside and nice and caramelized. I could not stop eating these pineapple pieces and will definitely be making these in the future.
Oven Fried Coconut Popcorn Shrimp with Curry Aioli
Ingredients
Coconut Shrimp
- 1 lb shrimp, peeled and deveined
- 3 large eggs, beaten
- 1 cup shredded coconut, unsweetened
- 1 cup panko crumbs (I use gluten free)
- salt + pepper
Curry Aioli
- 1 large egg
- 1 tbsp dijon mustard
- 1 tbsp red or white vinegar
- 1 large lemon, juiced
- 1 cup olive oil (sub vegetable oil or avocado)
- pinch of salt
- 1 tsp curry powder
- 1/2 tsp yellow mustard powder
Candied Pineapple
- 1/2 medium pineapple, sliced into half moons
- 1 tbsp ghee (I use 4th & Heart)
Instructions
- Preheat the oven to 425 degrees F.
- Place the breadcrumbs, coconut flakes, salt and pepper in a shallow dish. Place the beaten eggs in another separate shallow dish. Place each shrimp one at a time in the egg mixture, toss to coat. Then let the excess drip off before tossing the shrimp into the coconut mixture, pressing the flakes to the shrimp to adhere. Place on a baking sheet lined with parchment paper or a silpat. Repeat with the rest of the shrimp.
- Spray the tops of the shrimp with cooking spray or brush the tops with olive oil. Place in the oven to bake until golden on the outside and cooked all the way through, about 10-12 minutes.
- While the shrimp bake, make the curry mayo. In a food processor place the egg, mustard, vinegar, lemon juice and salt. With the mixer on, through the tube, slowly drizzle in the cup of olive oil. Keep blending until the mayo thickens. When thick, add in the curry and mustard powder. Blend until incorporated.
- For the candied pineapple, in a cast iron skillet over high heat, melt the ghee. Once hot, add the pineapple and cook until golden and caramelized, about 4 minutes on both sides.
- When the shrimp is done, sprinkle with flaky sea salt and serve warm with the curry mayo and candied pineapple.