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Coconut Shrimp with CCCC Sweet and Spicy Sauce

George Bryant
5 from 1 vote


Coconut Shrimp

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)


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.


  • 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.