Coconut Shrimp

Coconut Shrimp is a delightful and crispy appetizer that combines the sweetness of coconut with the savory flavor of shrimp, perfect for any gathering. This healthy version uses a light breading and baking method to keep it guilt-free without sacrificing taste.

Ingredients

• Large shrimp - 300 grams, peeled and deveined
• Unsweetened shredded coconut - 50 grams
• Almond flour - 30 grams
• Egg - 1 large, beaten
• Garlic powder - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Lime - 1, for serving

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, shredded coconut, garlic powder, paprika, salt, and black pepper.
3. Dip each shrimp into the beaten egg, then coat with the coconut mixture, pressing gently to adhere.
4. Place the coated shrimp on the prepared baking sheet and drizzle with olive oil.
5. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through, flipping halfway.
6. Serve hot with lime wedges on the side for a fresh squeeze of juice.

Nutrition

• Calories: 280
• Protein: 25 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 150 mg
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Coconut provides healthy fats that can promote heart health.

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