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Lightened Up Coconut Shrimp

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

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 232 kcal per serving

Ingredients

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

Instructions

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

Nutrition

Energy: 232 kcal | Total Fat: 7 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 369 mg | Total Carbs: 9 g | Fiber: 5 g | Sugars: 1 g | Proteins: 32 g | Sodium: 793 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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