Coconut shrimp has to be one of my favorite dishes. I can’t believe it’s taken me this long to try this recipe. Better late than never! I will definitely be making more of these. To see original recipe go here.
3 large egg whites
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
-Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
-Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
-Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.