Gluten-Free JOC Appetizer - Crispy Coconut Shrimp

Ingredients:

1 pound large shrimp, peeled and deveined
1 cup gluten-free shredded coconut
1/2 cup gluten-free breadcrumbs
2 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray or oil for baking
Sweet chili sauce, for dipping (gluten-free)

Instructions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray or oil.

In a shallow dish, combine the gluten-free shredded coconut, gluten-free breadcrumbs, salt, black pepper, and paprika. Mix well.

In another shallow dish, beat the eggs.

Dip each shrimp into the beaten eggs, allowing any excess to drip off.

Then, coat the shrimp with the coconut and breadcrumb mixture, pressing gently to adhere. Repeat with all the shrimp.

Place the coated shrimp on the prepared baking sheet.

Lightly spray or brush the tops of the shrimp with cooking spray or oil.

Bake in the preheated oven for about 12-15 minutes, or until the shrimp are golden brown and cooked through.

Serve the Crispy Coconut Shrimp hot with sweet chili sauce for dipping.

These gluten-free Crispy Coconut Shrimp are a delightful appetizer with a tropical twist. Enjoy the crispy, coconutty goodness!