When I was a kid, I dreaded the houses on halloween that gave out the mounds and almond joys. The reason? Well, for one, my big sister loved both of those candies and would steel all of mine, without a proper candy swap. Rude. Two: I hated coconut. Since my trick-or-treating, pillow case-slinging days, my palate has matured (or as Dr Drew likes to say, muh-two-erd).
This gluten-free/dairy-free/paleo/whatever else dish is perfect, literally for anyone. I guess, unless you hate coconut…or shrimp. And only three ingredients?!?! Why yes, that is correct. Don’t get me wrong, if you’re used to
cancer-laced restaurant quality (and by quality, I mean sodium-bathed) coconut shrimp, this may not be the world’s best recipe out there. However, if you enjoy real food, you will love it.
This coconut shrimp is so easy, a child could make it…but wait, there’s more. Not really, just make it already. But Brianna, that looks like it has 4 ingredients, not 3. Yeah well, the shrimp doesn’t count. Jeez.3 Ingredient Coconut Shrimp
Unsweetened Shredded Coconut
Fully cooked shrimp (thawed if using frozen)
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Pour coconut flour and shredded coconut onto two large plates. In a separate bowl, whisk together the eggs, I ended up using 3 eggs for about 30 shrimp.
One by one, coat the shrimp in coconut flour, dip into eggs, roll in the shredded coconut and place on the lined sheet pan.
Bake shrimp for 13-16 minutes, flipping half way through. Bake until coconut is a light golden color.
Serve with your choice of dipping sauce and enjoy!