Coconut Shrimp
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 4
Coconut Shrimp has never been easier to make at home. These are sweet and crispy and make a great dinner with a side of your choice, or an appetizer to please a crowd.
  • 20 large shrimp or prawns (I used raw Zipperback 21-30)
  • 2 Tbsp all purpose gluten-free flour mix (or if not gluten free use reg all purpose)
  • ½ cup unsweetened shredded coconut
  • 2 packets stevia
  • ¼ cup egg whites (about 2 egg whites)
  1. Rinse and peel shrimp, but leave the tails on
  2. Make your assembly line. Put the flour in one bowl, egg whites in a different bowl, and coconut (mixed with stevia) in the last bowl.
  3. Toss the shrimp in the flour, then dip in the egg and press in the coconut mixture till fully coated
  4. Repeat this process for all 20 shrimp
  5. Meanwhile, heat a large non-stick skillet over medium heat, and when ready, spray lightly with cooking spray
  6. Place shrimp in skillet, once golden on one side, flip and cook on the other side....should take about 3-4 min per side.
  7. You will know the shrimp is done as the coating will be golden and the shrimp will have turned pink
Serving size: 5 shrimp Calories: 141 Fat: 7.5 g Carbs: 6 g Sugar: 0.8 g Sodium: 28 mg Fiber: 2 g Protein: 14 g
Recipe by Busy But Healthy at