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One Pan Baked Coconut Shrimp

March 01, 2017

Pan Baked Coconut Sizzlefish Shrimp

Serving: 2

 Ingredients

  • 18 Wild Gulf Shrimp
  • 1 egg white
  • 2 tbsp. water
  • ⅓ cup coconut flour + more for dusting the pan
  • ⅛ cup unsweetened shredded coconut flakes
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper
  • salt & pepper to taste

 Instructions

  1. Preheat oven to 350 F. Prepare a nonstick baking sheet by dusting it with a light layer of coconut flour. This is so the bottom of the shrimp stays breaded during the cooking process and helps with cleanup!
  2. In a bowl sift together the coconut flour, shredded coconut, garlic powder, paprika, canned pepper, salt & pepper until blended well.
  3. In a separate bowl, whisk the egg white together with the water until frothy.
  4. Make an assembly line with the egg white bowl, flour bowl and sheet pan.
  5. Dip one of the shrimp in the egg wash, then immediately in the flour, coating it generously with the mixture. Place the shrimp on the sheet pan.
  6. Repeat the process until all shrimp are breaded.
  7. Bake at 350F for 15 minutes until crispy brown. Remove from the oven and serve immediately with a side of your favorite veggies.

Recipe Credits: Megan at www.skinnyfitalicious.com


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