Coconut Shrimp
Ingredients
The shrimp
-
1
lb
Medium shrimp (raw; ~42-48 shrimp; peeled and de-veined)
The coating
-
3
tbsp
Wholesome Yum Coconut Flour
-
3
large
Eggs (whisked)
-
1 ¾
cup
Unsweetened coconut flakes
-
¼
tsp
Garlic powder
-
¼
tsp
Smoked paprika
-
¼
tsp
Sea salt
-
⅛
tsp
Black pepper
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with a wire rack.
- Thaw the shrimp if frozen and pat dry.
- Set up three bowls: one with whisked eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
- Dredge each shrimp in the coconut flour mixture, dip in the egg, shake off excess, and roll in coconut flakes.
- Place the shrimp on the wire rack and bake for 4 minutes, flip, and bake for an additional 5-6 minutes until cooked through. Optionally, broil for 1-2 minutes until golden.
- Alternatively, pan fry in oil for 2-3 minutes per side or air fry for 2-4 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
29.2g
Total carbohydrates
12.3g
Total protein
23.3g
Sodium
mg
Cholesterol
mg
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