This is one of those dishes that is incredibly simple, but somehow feels incredibly complex. It’s literally just peeled shrimp, tossed with some eggs, then tossed in coconut and baked! It’s only very slightly more complex than that, but that’s the general idea. I had several friends over the day I made this one and … not only was it gone before I had a bite, it was unanimously declared the day’s favorite!
Pin Crispy Oven Baked Coconut Shrimp
Healthy Recipe: Crispy Oven Baked Coconut Shrimp
- 1/2 c. (44g) Unsweetened Coconut, Shredded
- 3 Tbsp. (21g) Almond Flour
- 1 Tbsp. (8g) Tapioca Flour
- 1 Large (50g) Large Egg
- 1 Tbsp. (14g) Coconut Milk
- 1 Tbsp. (15g) Fresh Lime Juice
- 1 tsp. (2g) Fresh Lime Zest, Minced
- 1 lb. (454g) Shrimp (16/20), Peeled with the tails left on, and deveined
- Salt and Pepper, To taste
- Preheat oven to 400 F (204 C). Grease a baking tray or line parchment paper and set aside.
- In a large mixing bowl, combine coconut, almond flour, tapioca flour and a bit of salt and pepper. Mix and set aside.
- In a medium mixing bowl, whisk together the egg, coconut milk, lime juice and lime zest with a bit of salt and pepper.
- Toss the shrimp in the egg mixture, so that they are evenly coated.
- Remove a shrimp and place it in the larger bowl, toss it in the dry ingredients, until it is very well coated.
- Carefully grab the shrimp by its tail and lay it on the baking tray.
- Repeat this step until all the shrimp are coated.
- Bake until the shrimp begin slightly turning golden, and are cooked through.
- About 10 to 12 minutes, but watch closely as the coconut has a tendency to go from white to burned, once it has decided it’s ready.
- Serve and enjoy!
Nutrition Information Per Serving: 242 calories, 13 g fat, 8 g carbs, 3 g fiber, 5 g NET CARBS, 26 g protein
Copyright © 2012, Vanessa Romero www.healthylivinghowto.com