Whole 30 coconut shrimp. Preheat the broiler and line a baking sheet with a wire rack. You will almost always find frozen shrimp in my freezer. It can be a lifesaver for nights when you need a simple recipe that comes together super quickly, just like this one.
Refrigerate for one hour, or while the shrimp cookSet up a dredging station with your flour, eggs and shredded coconut in separate containers. Dip the shrimp in the flour, then in the egg, and then in the shredded coconut. Next, mix shredded coconut and chili powder (more or less depending on your taste). You can cook Whole 30 coconut shrimp using 7 ingredients and 1 steps. Here is how you cook that.
Ingredients of Whole 30 coconut shrimp
- You need 1 lb of shrimp.
- Prepare 2 of eggs.
- You need 1/2 cup of shredded coconut.
- It's 1/2 cup of coconut flour.
- It's 1/2 tsp of chili powder or paprika.
- It's 1 of salt and pepper to taste.
- It's 1 of coconut oil.
Roll the shrimp in the coconut/chili powder mix. Turn stove on a medium heat and add coconut oil to frying pan. As I became a teenager, I gave up fried shrimp because I thought the fact that they were fried would make me fat. But now that I'm a die-hard Paleo eater, it's the wheat flour-based breading that I eschew.
Whole 30 coconut shrimp instructions
- Mix dry ingredients and beat eggs. Dip shrimp in egg and then dry ingredients. Place in oven for 10 to 15 minutes at 400..
This recipe for coconut shrimp is great because the coating on the shrimp isn't wheat. A quick and delicious appetizer or addition to any weeknight meal. Coconut shrimp is one of my favorite appetizers. You guys know at this point I love my flavor combos and I love that coconut shrimp is sweet and savory. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet.