Coconut Encrusted Shrimp

coc shrimpI 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

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