I love all kinds of shrimp and shrimp preparation. I feel like Bubba Gump, with all the different creations and recipes you can prepare.
This is a great one that is wonderful for appetizers or tastes great over salad too.
Baked Coconut Shrimp
Ingredients
1/2 lime squeezed
2 tablespoons of jalapeno peppers diced
1 lb of uncooked large shrimp (deveined)
2 eggs
1/2 cup of almond flour
2 cups of unsweetened shredded coconut
1/2 tsp of chili powder
1/2 tsp garlic powder
Directions:
Combine lime juice, jalapeno pepper, chili powder, garlic powder, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
In a small bowl beat eggs with a whisk until peaks form.
Grab two medium sized bowls. In one bowl pour in the almond flour and in the other pour in the coconut.
Hold shrimp by the tail and dip into the egg then dip in the almond flour and last place in the coconut, until completely coated. Repeat process for all the shrimp.
Place shrimp on the cookie sheet spread out and bake for 15-17 minutes or until coconut is a golden brown. Turn the shrimp over at 7 to 8 minutes to make sure both sides brown.
Remove dipping sauce from the refrigerator and dip shrimp into sauce for added deliciousness.
Enjoy!
Fit Chic
*For more delicious recipes purchase my new book “Cooking Fit” right from my blog or you can go to Amazon.com!