Small plates
Seafood
World
Coconut Shrimp
2
25 min
This is such a fun dish because it makes you think you're on holiday somewhere tropical! I also love taking a fried high carb food and giving it a healthy makeover by baking it with much lower carb ingredients!
Ingredients
  • 165g raw shrimp
  • 2 tbsp almond flour
  • 2 tbsp arrowroot or tapioca flour
  • 2 tbsp desiccated coconut flakes
  • Salt and Pepper
  • Olive oil
  • 1 egg
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Preheat your oven to 210°C.
2.
Place your egg in a small bowl and lightly beat it.
3.
Place both flours and coconut in another bowl, season with salt and pepper, and mix to combine.
4.
Brush a baking tray with a little olive oil.
5.
Dredge the shrimp in the egg, cover in the coconut mixture, and place on the baking tray.
6.
Cook for about 9 minutes, then flip and cook for an additional 9 minutes.
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Tip
Maintenance, not for first 12 weeks
Cost-saving tips
Abbi
Head Chef
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