Some of the most craveable foods are hard to resist, including the delectable coconut shrimp. I created this lightened-up version, which also happens to be Whole30 compliant.
The dish is perfect as an appetizer or a main dish with a big salad or some parsnip fries (see previous post).
Lightened Up Coconut Shrimp
1/2 pound shrimp peeled with tail on
1 cup shredded, unsweetened coconut
1/4 cup coconut flour
2 eggs
1/2 teaspoon salt
Preheat oven to 400 degrees F. In a medium bowl, whisk together 2 eggs and salt.
In a separate bowl, fold shredded coconut and coconut flour. Dry shrimp with a paper towel.
Roll shrimp into egg and transfer to coconut mixture bowl. Cover and gently press coconut into the shrimp. Place shrimp on a baking sheet. Repeat until all shrimp have been coated. Note: leave space between shrimp so they will crisp and cook more evenly.
Bake for 12 to 14 minutes, turning once at the midway point. Serve.
For the dipping sauce: mix 1/2 cup Primal Kitchens Foods mayonnaise with 2 tablespoons Primal Kitchens ketchup. Whisk in juice of half a lime and a pinch of salt.
