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Coconut Shrimp


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Coconut Shrimp


  • 1 lb jumbo shrimp peeled and deveined
  • 2 large egg whites
  • 1 cup unsweetened coconut flakes
  • 3 Tbsps coconut flour
  • sea salt and fresh ground black pepper to taste, about 1/2 teaspoon each
  • lime wedges to serve
  • red pepper flakes to serve
  • chopped chives to serve


  • Preheat your oven to 425 degrees f. and line one large or two medium flat sheet pans with parchment paper or silicone mats.
  • Rinse shrimp & pat dry.
  • Using an electric mixer, or a wire whisk beat your egg whites until stiff peaks form.
  • In another bowl add unsweetened coconut flakes.
  • In a third bowl, add the coconut flour together with sea salt and pepper, wish together well.
  • Take each shrimp by the tail and lightly dip into the coconut flour; next dip into egg white, then dredge in unsweetened coconut flakes, pressing lightly onto both sides of the shrimp to adhere.
  • Place on prepared baking sheet. Arrange the shrimp in an even layer with some space in between.
  • Spray the tops very lightly with avocado oil or olive oil cooking spray, then bake for about 10 minutes, or just until your shrimp are opaque and coconut is starting to turn golden brown.
  • Sprinkle with red pepper chili flakes, and or chopped chives if desired.
  • Serve with lime wedges and/or your favorite dip

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