These baked coconut shrimp cups are a fun twist on a classic appetizer. An easy, and gluten-free party recipe that is sure to be a crowd-pleaser!
By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and I am eligible to win prizes associated with the contest. I was not compensated for my time.
What a flippin’ week it was. As much as I planned to get back on track with blogging consistently, doing yoga consistently, and any and all other ducks to get in a row….12+ hour days of work while trying to navigate my way in and around Boston had other plans in mind.
I did get the chance to visit the fam back in New Hampshire, and get a taste of early fall in New England, which was some well needed TLC after a busy work week.
But now I’m back in the Jerzz, and ready for Fall and FOOTBALL!!!
..okay maybe not SOO much on the football aspect. Ever since my boyfriend opened my eyes up to professional rugby, American football seems like a reality show of sports. An injury in every play. Dancing around because you actually played football for 2 minutes, and as much as we try to forget deflate-gate, it is forever burned into my mind on how dramatic these burly men are.
Rugby — you have to be near dead to be injured, and there is not millions of dollars vested in advertisements at every commercial break. SOLD.
But don’t get me wrong, I’ll use any excuse to whip up some solid snackity foods.
So when I heard about this contest with the Seafood Nutrition Partnership, I knew they had already reeled me in. Sorry, I know. I couldn’t help myself.
I always said I could be vegetarian again, if I could eat seafood. Maybe it’s my New England blood, but I constantly crave the foods of the sea all year long.
Fresh steamer clams served dockside in the summer.
The hunt for the perfect lobster roll in the entire state of Maine.
Hot clam chowder with an endless supply of oyster crackers in the winter.
And shrimp in any and every form at any get together.
Plus, it is kind of an unwritten rule that anything served in a tiny, little cup is automatically better.
They may be a little delicate, but the caress and patience to get these coconut cups out and filled with sweet and spicy shrimp is well worth the effort.
Did I mention how cute these little cups are? Still can’t even.
- 1 cup finely shredded, unsweetened coconut
- 1 egg white
- 1/2 pound cooked shrimp, peeled and chopped
- 3 tablespoons sweet chili sauce
- 1 teaspoon crushed red pepper flakes
- Preheat oven to 350°F.
- Spray a mini muffin tin with non-stick cooking spray. Set aside.
- In a small bowl, whisk egg white until frothy.
- Add shredded coconut, and stir to combine.
- Add one tablespoon of coconut to each well of muffin tin.
- Press gently to form cups.
- Bake in preheated oven 7-10 minutes, or until edges start to brown.
- Let cool 10 minutes, and carefully remove cups from tin.
- In a small bowl, combine shrimp and chili sauce.
- Heat in microwave or in a small saucepan just before serving.
- Add mixture evenly to prepared cups, and garnish with crushed red pepper flakes before serving.
- Category: appetizer
[Tweet “#AD A super simple twist on classic coconut shrimp! Coconut Shrimp Cups #SeafoodParty #GlutenFree”]
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Make it a great day!
What’s your favorite party food?
Are you a seafood fan? What’s your fav?