Crispy Coconut-Crusted Baked Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Baked Shrimp

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Baked Shrimp

Enjoy a tropical twist on a classic seafood favorite with these crispy coconut-crusted baked shrimp. Juicy shrimp are delicately coated in a savory, lightly spiced shredded coconut crust and baked to perfection. This dish brings a satisfying crunch with every bite, paired with a subtle kick of paprika and a hint of lime to brighten the flavors.

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NUTRITION

407kcal
Protein
41.4g
Fat
25.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces peeled & deveined shrimp

1 large egg

1 ounce unsweetened shredded coconut

1 tablespoon lime juice

1/2 teaspoon smoked paprika

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg with the lime juice, smoked paprika, and a pinch of salt and pepper.

  • 3

    Place the unsweetened shredded coconut in another shallow dish.

  • 4

    Pat the shrimp dry with a paper towel. Dip each shrimp first into the egg mixture, allowing any excess to drip off, then press into the shredded coconut until well-coated.

  • 5

    Arrange the coconut-coated shrimp on the prepared baking sheet in a single layer. Optionally, lightly spray with cooking oil for an extra crisp finish.

  • 6

    Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink, opaque, and the coconut coating is lightly toasted.

  • 7

    Remove from the oven and serve immediately, garnished with an extra squeeze of lime if desired.

Crispy Coconut-Crusted Baked Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Coconut-Crusted Baked Shrimp

YOUR SOLIN GENERATED RECIPE

Crispy Coconut-Crusted Baked Shrimp

Enjoy a tropical twist on a classic seafood favorite with these crispy coconut-crusted baked shrimp. Juicy shrimp are delicately coated in a savory, lightly spiced shredded coconut crust and baked to perfection. This dish brings a satisfying crunch with every bite, paired with a subtle kick of paprika and a hint of lime to brighten the flavors.

NUTRITION

407kcal
Protein
41.4g
Fat
25.4g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces peeled & deveined shrimp

1 large egg

1 ounce unsweetened shredded coconut

1 tablespoon lime juice

1/2 teaspoon smoked paprika

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg with the lime juice, smoked paprika, and a pinch of salt and pepper.

  • 3

    Place the unsweetened shredded coconut in another shallow dish.

  • 4

    Pat the shrimp dry with a paper towel. Dip each shrimp first into the egg mixture, allowing any excess to drip off, then press into the shredded coconut until well-coated.

  • 5

    Arrange the coconut-coated shrimp on the prepared baking sheet in a single layer. Optionally, lightly spray with cooking oil for an extra crisp finish.

  • 6

    Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink, opaque, and the coconut coating is lightly toasted.

  • 7

    Remove from the oven and serve immediately, garnished with an extra squeeze of lime if desired.