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Lightened Up Coconut Shrimp
Some of the most craveable foods are hard to resist, including the delectable Coconut Shrimp. I created this lightened-up version, which is Whole30 compatible and irresistable. The dish is perfect as an appetizer or a main dish with a big salad or some oven fries.
Ingredients
Instructions
- Step 1
Preheat oven to 400 degrees F. In a medium bowl, whisk together 2 eggs and salt.
- Step 2
In a separate bowl, fold shredded coconut and coconut flour. Dry shrimp with a paper towel.
- Step 3
Roll shrimp into egg and transfer to coconut mixture bowl. Cover and gently press coconut into the shrimp. Place shrimp on a baking sheet. Repeat until all shrimp have been coated. Note: leave space between shrimp so they will crisp and cook more evenly.
- Step 4
Bake for 12 to 14 minutes, turning once at the midway point. Serve.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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