Lime and coconut go together like peanut butter and jelly! This sweet and zesty combo deliver a one-two punch of delicious! Instead of deep frying the shrimp, our recipe keeps the crunch while tossing these in the oven and baking instead! Try dunking it into a Thai Sweet Chili Sauce with a side of hot sticky brown rice, and you’ve got yourself a drool-worthy appetizer or meal that will have your family begging for this dish every week!
“I used to make my own version of this at home. I have found a new way! The Coconut Milk bath adds a little extra coconut that the boys and I love!” – Raye, Resident Mom, October 2015
Prep time: 20 minutes
Cook time: 10-15 minutes
Yield: 8 servings
Serving size: approximately 7 shrimp
Ingredients
- ⅓ cup almond flour
- ½ teaspoon ground red pepper
- ½ teaspoon sugar
- ⅛ teaspoon salt
- 1 lime, sliced in half
- ⅓ cup egg whites (about 2 eggs)
- 1 cup coconut flake
- 1 pound medium to large size shrimp, shelled and cleaned (tails remaining)
Instructions
- Preheat oven to 425º F. Lightly spray a baking sheet with nonstick cooking spray or use parchment paper.
- In a small bowl, combine almond flour, pepper, sugar and salt. Set aside half of the mixture in a separate bowl, because the mixture can become clumpy halfway through the breading process.
- In another small bowl, whisk juice from ½ of the lime and the egg whites.
- Place coconut in a thin layer on a flat dish. Dip each shrimp into the almond flour mixture, then the egg, and then the coconut. Place on baking sheet.
- Bake for 10-15 minutes or until coconut is lightly golden. Squeeze the juice of the remaining ½ lime over the shrimp and serve.
Nutrition Information
Per Serving: (approximately 7 shrimp)
Calories: 106
Fat: 5g
Carbohydrates: 2g
Fiber: 1g
Net Carbs: 1g
Protein: 11g
Sugars: 1g
Sodium: 676mg
Vitamin A: 3%
Vitamin C: 0%
Calcium: 5%
Iron: 3%
WWP+: 2 points