Baked Coconut Shrimp Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Coconut crusted shrimp which come out nice and crispy, you'll think they were fried!

    Main Ingredient:

    Coconut and Shrimp

    Category:  Fish or seafood

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 15 min


    The original recipe called for cornstarch instead of almond meal.


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    Posted On:

    October 15, 2014

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