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Coconut Shrimp with CCCC Sweet and Spicy Sauce
George Bryant
5
from 1 vote
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Ingredients
Coconut Shrimp
12 large shrimp
peeled, deveined, and butterflied
1
egg white
1/2 cup of almond flour
1/2 cup of unsweetened shredded coconut
1
garlic clove
minced
1/2
teaspoon
cumin
pepper to taste
CCCC Sweet and Spicy Sauce
1
cup
pineapple
freshly diced
1
jalapeno
seeds removed (optional), and chopped
1
lime
juiced
1/4
of white onion
diced (can use red onion too)
Instructions
Coconut Shrimp
Preheat your oven to 500 degrees Fahrenheit.
Line a
baking sheet
with aluminum foil, shiny side down.
In a ziploc bag, combine the almond flour, coconut, garlic, cumin and pepper of your choice.
Beat the egg whites in a
small bowl
.
Coat all the shrimp generously in the egg wash and then place them all in the ziploc bag.
Shake the bag and make sure you evenly coat all the shrimp with the breading mixture in the bag.
Remove the shrimp from the bag and place on the baking sheet.
Bake for 5 minutes on the middle rack of your oven, flip them all over and bake for another 5 minutes.
Remove from the oven and serve with the dipping sauce.
Sauce
Place all of the sauce ingredients in your food processor.
Turn on high and keep mixing until you get a slightly chunky but more smooth dipping sauce consistency.
Serve in a bowl on the side with your shrimp or garnish your plate with it.