Coconut-Crusted Shrimp


Coconut-Crusted Shrimp

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8


  • 1 pound raw shrimp, deveined and shelled
  • 2 eggs beaten
  • ½ cup shredded unsweetened coconut
  • ½ cup almond flour
  • ½ t chili powder
  • Black pepper to taste


  • Preheat oven to 400ºF. Line a baking sheet with aluminum foil and lightly grease with olive or coconut oil.
  • In a medium, shallow bowl, mix together coconut, almond flour, chili powder, and black pepper to taste.
  • In another medium bowl, dredge the shrimp in the beaten eggs. Transfer them to the coconut mixture, and completely coat them with the mixture. Place the shrimp on the prepared baking sheet.
  • Bake for 10-15 minutes, or until the shrimp are opaque and the coconut coating turns golden brown.

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