Go Back
–+ servings

Oven Fried Coconut Popcorn Shrimp with Curry Aioli

This oven fried popcorn shrimp is gluten free, and baked in the oven for a healthier yet crunchy appetizer. Paired with a curry aioli, it's the combo you never knew you needed.
Servings 24 Shrimp
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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)
US Customary - Metric

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.
Calories: 99kcal
Course: Appetizer
Cuisine: American, Indian
Keyword: appetizer, coconut shrimp, curry aioli

Nutrition

Calories: 99kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 29mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg