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978-499-9355

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Posted on 08-14-2014

Coconut Shrimp
  • 12 large shrimp, peeled, deveined & butterflied
  • 1 egg white
  • 1/2 - 1 cup coconut flour
  • 1/2 cup of unsweetened shredded coconut
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • pepper to taste
Sweet and Spicy Sauce
  • 1 cup pineapple, freshly diced
  • 1 jalapeno, seeds removed (optional), and chopped
  • 1 lime, juiced
  • 1/4 of white onion, diced (can use red onion too)
Instructions
Coconut Shrimp
  1. Preheat your oven to 500 degrees Fahrenheit.
  2. Line a baking sheet with aluminum foil, shiny side down.
  3. In a ziploc bag, combine the coconut flour, coconut, garlic, cumin and pepper of your choice.
  4. Beat the egg whites in a small bowl
  5. Coat all the shrimp generously in the egg wash and then place them all in the ziploc bag.
  6. Shake the bag and make sure you evenly coat all the shrimp with the breading mixture in the bag.
  7. Remove the shrimp from the bag and place on the baking sheet.
  8. Bake for 5 minutes on the middle rack of your oven, flip them all over and bake for another 5 minutes.
  9. Remove from the oven and serve with the dipping sauce.
Sauce
  1. Place all of the sauce ingredients in your food processor.
  2. Turn on high and keep mixing until you get a slightly chunky but more smooth dipping sauce consistency.
  3. Serve in a bowl on the side with your shrimp or garnish your plate with it.

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