BAKED COCONUT SHRIMP | PALEO | GLUTEN FREE | EP 31

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes reduce sugar content while maintaining flavor.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs are often more affordable and still provide crunch.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup with chili flakes

Ketchup with chili flakes is a budget-friendly alternative.

lime juice

🥗Healthier: fresh lime juice

💰Cheaper: bottled lime juice

Bottled lime juice is a convenient, cost-effective option.

Preheat the oven to 400°F (200°C).

Line a baking tray with aluminum foil and grease it with cooking spray.

Pat the shelled and deveined shrimp dry with a kitchen towel to absorb excess moisture.

In a bowl, whisk the egg with a little salt.

In another bowl, combine 1/2 cup of tapioca starch, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder; mix well.

Dredge each shrimp in the tapioca starch, then dip it into the egg mixture, and finally coat it with the coconut flakes, pressing to adhere.

Place the coated shrimp on the prepared baking tray in a single layer.

Spray the tops of the shrimp with cooking spray for extra crispiness.

Bake in the preheated oven for 15-20 minutes until golden brown.

Let the shrimp cool for about 2 minutes before serving.

Serve with sweet chili sauce for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens