OVEN BAKED COCONUT SHRIMP

OVEN BAKED COCONUT SHRIMP

Karrie Billets, Functional Nutrition Health Coach

Adapted from: gimmedelicious.com

Easy Oven Baked Coconut Shrimp is a healthier way to make one of the most delicious foods on the planet. Shrimp rolled in seasoning and coconut, coated lightly in oil and baked until perfectly crispy. It’ll be your new favorite weeknight dinner! I encourage you to switch up the spices. You can add whatever you think you’d like, don’t be afraid to experiment!. Servings: 6 servings

Ingredients

¾ lb. large or colossal-size shrimp, peeled & deveined leave tails on the larger shrimp

2 large eggs

¾ cup sweetened coconut flakes

1/2 cup gluten free all-purpose flour

2 Tablespoons GF Panko Bread crumbs

1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper or chili powder for a milder punch

Avocado cooking spray

Instructions

1.Preheat oven to 425F. Line a baking sheet with parchment paper. 

2. Set out three bowls. In the first one, whisk together flour and spices. In the second, beat eggs. Pulse coconut in a food processor until pieces are smaller, (or break into smaller pieces with your fingers with fingers), add breadcrumbs then add to the third bowl. 
3. Dredge shrimp in flour mixture, shake lightly to remove excess. Dip into egg, then into coconut flake mixture. Roll until completely coated, shake to remove excess, and place on baking sheet. Repeat for all shrimp. Spray lightly with cooking oil.
4. Bake for 7-8 minutes. Flip over and bake for 7-8 minutes longer (depending on size of shrimp).

Note: Careful to not overcook them!