Finally: Coconut shrimp is no longer just the greasy, breaded calorie bomb that is always calling to you from bar menus, along with the off-limits bloomin’ onions and mozzarella sticks. You only need six simple ingredients to make a lower-calorie, cleaner, and gluten-free version of the greasy appetizer at home. Best part: Our light and flaky “breading” complements the shrimp without overpowering it. Serves 4 as an appetizer 1 c coconut flour 2 lg eggs, whisked 1 c shredded coconut, unsweetened ½ lb shrimp, peeled and deveined 2 Tbsp olive oil 1 Tbsp sesame oil
- Place the flour, coconut, and eggs in 3 separate bowls.2. Dip each shrimp first in the flour, then egg mixture, and then coconut. Place the shrimp on a plate and set aside. MORE: Healthy Gluten-Free Fried Chicken
- Prepare oil in a skillet over medium-high heat. Add shrimp (you may need to do this in two batches). Cook the shrimp 2–3 minutes on each side or until cooked through. NUTRITION (per serving) 360 cal, 16 g pro, 20 g carb, 12 g fiber, 3 g sugars, 24 g fat, 12 g sat fat, 420 mg sodium
