Photo by Jennifer Davick
The gluten-free, dairy-free, and egg-free recipe turns out delicious, full-flavored baked coconut shrimp in record time.
Recipe information
Yield
4 servings
Ingredients
2 tablespoons coconut flour
1/2 cup unsweetened shredded coconut
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup full-fat coconut milk
1 1/2 tablespoons coconut aminos
1 pound wild-caught shrimp
Preparation
Step 1
Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, garlic and onion powders, salt, and pepper. In another shallow bowl, whisk together the coconut milk and coconut aminos.
Step 2
Dip each shrimp into the liquid mixture, and then into the dry mixture to coat.
Step 3
Arrange in a single layer in a baking dish. Bake for 15 to 20 minutes, until golden brown. For extra crispiness, remove the pan and set the oven to broil.
Step 4
Broil the shrimp for 4 to 5 minutes.
From The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases © 2018 by Amy Myers, MD. Published by HarperOne, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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