Ingredients

The following ingredients have 4 Servings
  • 1 lb. peeled, deveined, tail-off large shrimp ((frozen is fine if you thaw))
  • 1/2 cup shredded coconut ((no sugar added))
  • 1/2 cup whole wheat Panko bread crumbs ((No sugar added, or make your own - link above))
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 2 large egg whites
  • 2 tsp. coconut oil

Instruction

  • Preheat oven to 350 F.
  • Pat the shrimp dry with a paper towel if they are damp or wet.In a medium mixing bowl, whisk together the egg whites and the coconut oil.
  • In a separate medium sized mixing bowl, whisk together the coconut flakes, bread crumbs, garlic and onion powder.
  • Drop the shrimp in the egg whites and give them a good stir.
  • Pick them out (I used my hands), allowing them to drip off a bit of the excess and drop them in the dry coconut mixture.
  • Shake them around until they are coated and then place them individually on a parchment lined cookie sheet.
  • Bake for 20 minutes (no more!). They should be lightly golden brown.