P3/P4 Baked Coconut Shrimp

This crunchy coconut shrimp is baked instead of fried, and so easy!

1 pound large shrimp, peeled and deveined
1/3 cup almond flour
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 cup unsweetened coconut
3 egg whites, beaten until foamy

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix almond flour, salt, and cayenne pepper in a shallow bowl. Working with one shrimp at a time, dredge it in the almond flour mixture, then dip it in the egg white, making sure to coat the shrimp well. Then roll in the coconut, coating well. Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned. 15 to 20 minutes, flipping the shrimp halfway through.

Recipe by FRANCIE-N-BELLA submitted to SparkPeople