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.

Author: Pesto & Potatoes

Category: Other

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 650 kcal per serving

Ingredients

½ lb - shrimp
1 cup - unsweetened coconut
¼ cup - coconut flour
2 - eggs
½ tsp - salt

Instructions

Preheat oven to 400 degrees F. In a medium bowl, whisk together 2 eggs and salt.
In a separate bowl, fold shredded coconut and coconut flour. Dry shrimp with a paper towel.
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.
Bake for 12 to 14 minutes, turning once at the midway point. Serve.