Crispy on the outside, tender on the inside, coconut shrimp is a perfect appetizer or main event for any back patio supper.
Last-minute seafood cravings? No problem. This coconut shrimp recipe comes together in less time than it would take to pick up take out. It is prepared in the oven instead of the traditional pan-fry method, which creates a crunchy coating with hands-off cook time and easy cleanup.
Let’s get started.
Crispy Grain-free Coconut Shrimp Recipe
Serves: 4
Time in the kitchen: 12 minutes, up to 20 minutes if you have to peel and devein your shrimp
Ingredients
- 1 lb. peeled and deveined shrimp (we used size 16-20 shrimp per lb)
- ½ cup finely shredded coconut (unsweetened)
- 6 Tbsp. fine almond flour
- ¼ tsp. salt
- ¼ tsp. paprika
- ¼ tsp. onion powder
- ¼ tsp. black pepper
- 1 large egg
- Primal Kitchen® Cocktail Sauce
Directions
Rinse your shrimp and pat dry. Preheat your oven to 400 degrees Fahrenheit and set up a sheet pan with a baking rack on top of it.
In a bowl, combine the shredded coconut, almond flour and spices. Whisk your egg into a second bowl.
Dredge the shrimp in the egg, and then carefully toss them into the coconut mixture. Use a fork or spoon to carefully move the breaded shrimp from the bowl to the baking rack. Continue doing this until all of the shrimp are coated.
Bake the shrimp for approximately 6-8 minutes, or until the shrimp is pink and opaque. Serve immediately with Primal Kitchen Cocktail Sauce and enjoy!
Tips:
- We used large wild-caught shrimp for this recipe (about 16-20 shrimp per pound), but you can experiment with using smaller shrimp if you’d like. You may need to adjust cooking time slightly depending on the size of your shrimp – shorter cooking time for smaller shrimp, longer cooking time for larger shrimp or prawns.
- We like to buy raw shrimp that has the shells and tails on. It takes only a few minutes to peel and devein them. The easiest way to do this is to set up a few bowls of water. In one, peel the shrimp. Then move the shrimp over to the second bowl. Run your knife carefully down the back of the shrimp vertically and scoop out the vein. Then rinse the shrimp in the bowl of water to remove any residual vein or shell.
- You can freeze the shells in a freezer bag and use them to make shrimp stock later.
Nutrition Information (per ¼ of recipe):
Calories: 268
Total Carbs: 5 grams
Net Carbs: 4 grams
Fat: 15 grams
Protein: 28 grams
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