Sometimes you need to eat something other than chicken! This is the way I felt the other night. I took a look in the freezer and my eyes spied shrimp. Shrimp- high in protein, low in fat and can be flavored in many ways. Also, quick to defrost when thrown in a bowl with some water :-p. I knew right away how I was going to prepare this shrimp! Ladies and gentlemen, I present to you: Coconut Crusted Shrimp.
This recipe was quick, easy and flavorful. I hope you enjoy it.
2lbs shrimp, peeled and deveined, tails on
1/2c coconut flour
2 egg, lightly beaten in bowl
1/2 unsweetened, shredded coconut
Curry powder (I used Madras curry powder)
Cooking oil spray
Preheat oven to 375.
Pat dry shrimp with a paper towel. Holding the shrimp by the tail, dunk in flour to coat.
Next, dunk in egg to coat.
Lastly, dunk in shredded coconut to coat.
Place on a baking sheet. Repeat with remaining shrimp.
Spray cooking oil on shrimp.
Sprinkle salt/pepper and curry powder on shrimp.
Bake at 375 for 25 minutes.