Oven Baked Shrimp 2 Ways – Coconut & Mango

 

I love coconut shrimp and this is a GF, low FODMAP version that's oven baked instead of fried.

 

• Raw shrimp
• GF flour
• Mango flour (I used Hearthy brand)
• Shredded coconut
• Eggs
• Olive oil spray

 

Dredge shrimp in the GF flour, dip in beaten eggs, coat with mango flour or shredded coconut, spray with olive oil

Bake at 425 for about 15 minutes or until fully cooked (flipping once) on an oiled rack

 

I served with pepper jelly that I thinned out with a squeeze of lime juice and cilantro

FODMAP notes:  limit the mango if fructose bothers you, coconut should be safe up to 1 cup

 

Cheers and God Bless!