Coconut Shrimp

Try this absolutely addicting, delicious coconut shrimp recipe. Perfect for a healthy appetizer to share on the big game day!

35-40 Raw Jumbo Shrimp Peeled and Deveined. Tail on.
Pan Spray
2 Eggs Beaten or ¼ cup egg whites
1 Tbsp Coconut Aminos
1 Tbsp Lime Juice
1 Tbsp Sambal
1/2 Cup Coconut Flour
1/2 Tsp Smoked Paprika
1/2 Tsp Cayenne Pepper
1 Tsp Salt
1/2 Cup Shredded Coconut
1/2 Cup Panko Breadcrumbs

INSTRUCTIONS

Start by peeling and deveining shrimp. Make sure to keep on the tail. Wash them and pat dry.

Beat 2 eggs with coconut aminos, lime juice and sambal.

In another container add coconut flour, cayenne and smoked paprika.

In a third shallow container add in coconut shreds and panko breadcrumbs.

Holding the shrimp tail, dip shrimp into the flour mixture. Coating it completely.

Next dip in egg mixture, coating it.

Finally dip it in the coconut mixture making sure it completely coats the shrimp.

Do this to all the shrimp.

Preheat oven to 425.
Add parchment paper to a baking sheet with a rack on top.
Spray with pan spray.
Add the shrimp and spray with pan spray on top of shrimp.
Bake for 13 minutes.

When the shrimp are done you can remove them and add them to a plate. Garnish with additional lime wedge and serve with dipping sauce.