Lightened Up Coconut Shrimp

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Some of the most craveable foods are hard to resist, including the delectable Coconut Shrimp. I created this lightened-up version, which is Whole30 compatible and irresistable.

The dish is perfect as an appetizer or a main dish with a big salad or some oven fries.

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Lightened-Up Coconut Shrimp

Some of the most craveable foods are hard to resist, including the delectable coconut shrimp. This lightened-up version is Whole30 compatible and includes a simple, tangy dipping sauce.
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Ingredients 

  • ½ pound shrimp peeled with tail on
  • 1 cup shredded, unsweetened coconut
  • ¼ cup coconut flour
  • 2 eggs
  • ½ teaspoon salt

Instructions 

  • 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.

Notes

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.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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