• Paula Morais

Coconut Shrimp


I love shrimp. I love coconut. Put them together and make your taste buds & your waist happy!  In this recipe I suggest tail off because of my kids. It’s just easier for them to eat the shrimp this way and not have to worry about eating the tails.

Ingredients:

  1. 1 lb peeled, deveined, tail off, large shrimp

  2. 1/2 cup dry unsweetened coconut flakes

  3. 1/2 cup whole wheat Panko bread crumbs

  4. 1 1/2 tsp garlic powder

  5. 1 1/2 tsp onion powder

  6. Red pepper flakes (optional for flavor)

  7. 2 egg whites

  8. 2 tsp coconut oil

Prepare:

  1. In a medium-sized mixing bowl, whisk together the egg whites and the coconut oil.

  2. In a separate medium-sized bowl, whisk together the coconut flakes, bread crumbs and onion powder.

  3. Drop the shrimp in the egg whites and give them a good stir.

  4. Remove the shrimp from the egg white mixture and drop them in the dry coconut mixture.

  5. Make sure the shrimp are well coated with the dry coconut and then place them in a cookie sheet.

  6. Bake at 350 degrees for 20 minutes, They should be lightly golden brown.

You can serve this with a mango salsa over rice. Another delicious way to eat it is over a strawberry, apple & spinach salad. Enjoy!

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