Recipe Detail

Baked Coconut Shrimp

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Number of Servings:


  1. 1 pounds - Large Peeled Deveined Shrimp
  2. 1/3 cups - Almond Flour
  3. 1 teaspoons - Salt
  4. 3/4 teaspoons - Cayenne pepper
  5. 2 cups - Flaked Unsweetened Coconut
  6. 3 - Egg Whites Beaten until foamy
  7. - Coconut Cooking Spray


1. Preheat oven to 400F (200C). Lightly coat a baking sheet with Whole 30 approved coconut cooking spray.
2. Rinse and dry shrimp with paper towels. Mix almond meal, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes in a separate small bowl. Working with one shrimp at a time, dredge it in the almond meal, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
3. 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, 15-20 minutes, flipping the shrimp halfway through.


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