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Chapter: Party Appetizers and Snacks Recipes
Section: Shellfish: Shrimp: Hot
Recipe: Coconut Shrimp

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Coconut Shrimp
1 pound of shrimp, deveined and peeled
2 cups of flaked unsweetened coconut (works better than shredded)
1/4 cup of almond milk
2 egg whites, whisked really well until frothy (helps the coconut stick)
1/3 cup coconut flour
1/4 tsp of cayenne pepper (or more if you want a bite)
1/4 tsp of sea salt

Preheat the oven at 400 degrees

Place parchment paper on a baking sheet (or simply grease one).

Prepare three bowls:
   One with frothy egg whites and almond milk
   One with coconut flour, salt and cayenne pepper
   One with flaked coconut

Dip the cleaned shrimp into the flour, then the egg whites, then finally
the shredded coconut. Place coconut covered shrimp on baking sheet. Once 
the sheet is full, pop the shrimp in the oven until they start to brown 
(about 15 minutes)

From: me. myself. and food.
Danielle Binns