P3/P4 Baked Coconut Shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 303.9
- Total Fat: 18.0 g
- Cholesterol: 172.3 mg
- Sodium: 797.4 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 4.1 g
- Protein: 28.6 g
View full nutritional breakdown of P3/P4 Baked Coconut Shrimp calories by ingredient
Introduction
This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizer This crunchy coconut shrimp is baked instead of fried, and so easy! Great for dinner or as an appetizerNumber of Servings: 4
Ingredients
-
1 pound large shrimp, peeled and deveined
1/3 cup NOW almond flour
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 cup NOW Unsweetened coconut
liquid Stevia drops -just enough to sweeten the coconut.
3 egg whites, beaten until foamy
Directions
Makes 4 servings of about 4 ounces each
Directions
1.Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
2.Rinse and dry shrimp with paper towels. Mix almond flour, salt, and cayenne pepper in a shallow bowl. Working with one shrimp at a time,dredge it in the almond flour mixture, then dip it in the egg white, making sure to coat the shrimp well.Then roll in the Stevia sweetened coconut, coating well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned. 15 to 20 minutes, flipping the shrimp halfway through.
Number of Servings: 4
Recipe submitted by SparkPeople user FRANCIE-N-BELLA.
Directions
1.Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
2.Rinse and dry shrimp with paper towels. Mix almond flour, salt, and cayenne pepper in a shallow bowl. Working with one shrimp at a time,dredge it in the almond flour mixture, then dip it in the egg white, making sure to coat the shrimp well.Then roll in the Stevia sweetened coconut, coating well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned. 15 to 20 minutes, flipping the shrimp halfway through.
Number of Servings: 4
Recipe submitted by SparkPeople user FRANCIE-N-BELLA.