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.
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.