Coconut Shrimp

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. []
recipe picture
Danielle Binns