I love the ease of cooking shrimp! You can defrost easily by running through cold water and it cooks super fast! And, the whole family will eat it, yah! I love anything with coconut so decided to give this recipe I found a try. I altered it a bit to add a few spices. I chose to add garlic and turmeric but I recommend using spices you like. You can taste the mixture before adding it to the shrimp so you can alter it to your taste.
- 1 cup unsweetened coconut flakes
- 1/2 glutino gluten free breadcrumbs
- 1 tsp coconut oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp tumeric or curry
- 1 large egg
- 1lb wild caught or responsibly farmed shrimp
Preheat oven to 420. Line baking sheet with parchment paper. Heat coconut oil over med-low heat, add coconut flakes & breadcrumbs. Stirring constantly 3-5 mins. Remove from heat & stir in salt, garlic, tumeric or curry. Pour into glass bowl. Beat an egg in mediuim bowl. Dip shrimp in egg & then breadcrumb mixture. Lay on baking sheet. Bake 10-12 minutes.
4 servings: 397 Calories, 13g Fat, 7g Fiber, 3g Sugar, 40g Protein