Baked Coconut Shrimp (& Tofu!) with Sweet & Sour Sauce

Ever since I was a kid Coconut Shrimp was my go to at any restaurant. If it was on the menu, I was getting it! Eventually my neighbor taught me how to make it and then I was frying up shrimp every weekend at age like 12 LOL.

Unfortunately, now that I am 28 I can’t just gobble down a dozen deep fried shrimp every weekend. Not only does fried food hurt my stomach these days, it just leaves me feeling crappy. Ugh, I hate getting old.

Luckily, I found a way to make these guys WAY healthier than the version you’re used to seeing on the menu at your favorite seafood restaurant and I even found a way to make a delicious REFINED SUGAR FREE sweet and sour dipping sauce. It really doesn’t get much better than this in my opinion.

If you’re not a seafood fan feel free to use bite size pieces of chicken or even tofu. You really can’t go wrong here!

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Baked Coconut Shrimp (& Tofu!) with Sweet & Sour Sauce

Ingredients

Coconut Shrimp or Tofu

• 1 lb shrimp or 1 package firm tofu- see notes!
• 1 egg lightly beaten
• 1/2 cup almond flour
• 1/4 cup tapioca flour or arrowroot starch
• 1/4 cup breadcrumbs preferably Panko
• 1/3 cup shredded coconut
• Kosher salt & pepper
• Coconut oil or any oil to grease your pan

Sweet & Sour Sauce

• 1 tsp sesame oil
• 2 cloves garlic minced
• 1/2 cup water
• 1/4 cup rice wine vinegar
• 2 tbsp soy sauce
• 1 1/2 tbsp sriracha
• 1/4 cup honey
• 1/2 tsp red chili flakes
• 2 tsp tapioca flour or arrowroot starch

Instructions

Coconut Shrimp or Tofu

1. Preheat oven to 425 degrees and grease your baking sheet. Add your shrimp to the egg and toss to coat. In a shallow bowl, combine the remaining ingredients to make your breading.
2. One by one, remove the shrimp from the egg wash and coat in the breading. Place them spaced out on your baking sheet being careful not to overcrowd!
3. Bake for 10 minutes each side and serve with my sweet and sour sauce!

Sweet & Sour Sauce

1. Heat a small saucepan over medium heat. Add your sesame oil and garlic. Sauté until fragrant (a couple minutes) then whisk in water, vinegar, soy sauce, sriracha, honey and red chili flakes.

2. As that comes to a simmer, in a small bowl whisk together the tapioca flour with 1/4 cup warm water to create a slurry. Add to the saucepan and whisk together as it brings back to a simmer. Add more flour for a thicker sauce or add a splash of water to thin it out.

3. Remove from heat and refrigerate up to one week!

Recipe Notes

If you use tofu in brine, remove from the liquid and place between two dish towels. Place a few cookbooks or pots/pans on top to remove excess moisture. After about 30 minutes, it is ready to cut into cubes!