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Baked Chili Coconut Shrimp

Ingredients

  • 20 large Shrimp peeled & deveined
  • 1 cup unsweetend organic coconut flakes
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 2 whole eggs beaten (can use egg whites)

Instructions

  • {Preheat oven to 425 degrees f }
  • Line a baking sheet with foil or parchment. Spray with avocado oil, or coconut oil cooking spray.
  • Pat shrimp dry. Combine coconut & seasonings in medium bowl.
  • Place beaten egg whites in separate bowl.
  • Dredge shrimp into egg whites, then into coconut mixture, pressing lightly.
  • Work in small batches to prevent the coconut getting clumpy from the eggs.
  • Place Shrimp on baking sheet & spray the tops very lightly with your coconut oil or olive oil cooking spray.
  • Bake in preheated 425 degree oven for about 10 minutes until shrimp are firm & coconut begins to brown.
  • Serve with fresh limes.

Nutrition

Serving: 4g