Skinny Coconut Shrimp
If you have around 22 minutes to spend in the kitchen, Skinny Coconut Shrimp might be a spectacular gluten free, dairy free, fodmap friendly, and pescatarian recipe to try. One serving contains 208 calories, 19g of protein, and 11g of fat. For $1.84 per serving, you get a main course that serves 6. 114 people have tried and liked this recipe. A mixture of cayenne pepper, coconut flour, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Skinny Mom. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is good. Skinny Coconut Shrimp {with Pina Colada Sauce!}, Coconut Laksa with Shrimp (Coconut-Curry Noodle Soup with Shrimp), and Skinny Shrimp Creole are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
½ teaspoon cayenne pepper
1/3 cup coconut flour
2 egg whites
1 lime, sliced in half
⅛ teaspoon salt
1 pound medium shrimp, shelled deveined (tails remaining) (about 30-32)
½ teaspoon sugar
1 cup unsweetened coconut flakes
Equipment:
baking sheet
wire rack
whisk
bowl
aluminum foil
oven
Cooking instruction summary:
Preheat oven to 425 F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil. Spray the cooling rack with nonstick cooking spray. In a small bowl, combine the coconut flour, cayenne, 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 together the egg whites and the juice from half of the lime.Set up a shallow dish with the coconut flakes. Dip each shrimp into the coconut flour mixture, then the egg mixture, and then the coconut flakes. Place each shrimp flat on the baking sheet.Bake until the coconut flakes are lightly golden, 10-15 minutes. Squeeze the juice of the remaining half of the lime over the shrimp and serve.
Step by step:
1. Preheat oven to 425 F. Line a rimmed baking sheet with foil, and place a cooling rack on top of the foil. Spray the cooling rack with nonstick cooking spray. In a small bowl, combine the coconut flour, cayenne, 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 together the egg whites and the juice from half of the lime.Set up a shallow dish with the coconut flakes. Dip each shrimp into the coconut flour mixture, then the egg mixture, and then the coconut flakes.
2. Place each shrimp flat on the baking sheet.
3. Bake until the coconut flakes are lightly golden, 10-15 minutes. Squeeze the juice of the remaining half of the lime over the shrimp and serve.
Nutrition Information:
covered percent of daily need
