Coconut Shrimp

Coconut Shrimp

Coconut Shrimp

Recipe by Lucy ChesnaCourse: Dinner, Fish and SeafoodDifficulty: Easy
Servings

24

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

55

kcal
Total time

1

hour 

10

minutes

Ingredients

  • Medium to large cooked shrimp (leave the tails on)

  • 2 cups of shredded coconut

  • 1 cups coconut flour

  • 3 large eggs(beaten)

  • 1/4 tsp garlic powder

  • 1/4 cup paprika

  • 1/4 tsp salt

  • 1/8 tsp pepper

Directions

  • Preheat oven 400 degrees.
  • Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil
  • Pat dry the shrimp
  • Arrange 3 bowls- 1st bowl will have the beaten eggs, 2nd bowl with coconut flakes and the 3rds bowl will have the flour and the seasonings.
  • Dredge the shrimp in the coconut flour mixture, sip in the egg mixture shaking off the excess and finally press/roll in the coconut flakes. Place it on the wire rack and repeat the process till you are done with all the shrimp
  • Bake the shrimp for 5 minutes and flip then to cook for another 6 minutes until firm. Place under the broiler for 2 minutes until golden brown. I add a little melted butter on the shrimp but this is optional

Notes

  • No coconut flour? you can use regular flour, gluten flower, almond flour, whey protein or psyllium husk
  • I use organic coconut because I am allergic to other ones on the market.

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