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

Savor the tropical twist on a classic shrimp dish with a light, crispy coconut crust. This dish features plump shrimp coated in a blend of unsweetened shredded coconut and almond flour, then baked to golden perfection for a satisfying crunch without the deep-fried heaviness. Perfect as a fresh, protein-packed dinner option that delights the taste buds with subtle sweetness and a delicate crunch.

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NUTRITION

425kcal
Protein
41g
Fat
25g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 large Egg

1/4 cup Unsweetened Shredded Coconut

2 tbsp Almond Flour

Pinch of Salt

Pinch of Black Pepper

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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, beat the egg until well mixed.

  • 3

    In a separate bowl, combine the unsweetened shredded coconut, almond flour, salt, and black pepper.

  • 4

    Pat the shrimp dry with a paper towel. Dip each shrimp into the beaten egg, ensuring it is completely coated.

  • 5

    Dredge the egg-coated shrimp in the coconut mixture, pressing lightly to adhere the coating.

  • 6

    Place the coated shrimp spaced evenly on the prepared baking sheet.

  • 7

    Bake in the preheated oven for about 8-10 minutes, or until the shrimp turn pink and the coconut coating is golden and crispy. Optionally, flip the shrimp halfway through for even crisping.

  • 8

    Remove from the oven and serve immediately, enjoying the tropical crunch of each bite.

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

Savor the tropical twist on a classic shrimp dish with a light, crispy coconut crust. This dish features plump shrimp coated in a blend of unsweetened shredded coconut and almond flour, then baked to golden perfection for a satisfying crunch without the deep-fried heaviness. Perfect as a fresh, protein-packed dinner option that delights the taste buds with subtle sweetness and a delicate crunch.

NUTRITION

425kcal
Protein
41g
Fat
25g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 large Egg

1/4 cup Unsweetened Shredded Coconut

2 tbsp Almond Flour

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, beat the egg until well mixed.

  • 3

    In a separate bowl, combine the unsweetened shredded coconut, almond flour, salt, and black pepper.

  • 4

    Pat the shrimp dry with a paper towel. Dip each shrimp into the beaten egg, ensuring it is completely coated.

  • 5

    Dredge the egg-coated shrimp in the coconut mixture, pressing lightly to adhere the coating.

  • 6

    Place the coated shrimp spaced evenly on the prepared baking sheet.

  • 7

    Bake in the preheated oven for about 8-10 minutes, or until the shrimp turn pink and the coconut coating is golden and crispy. Optionally, flip the shrimp halfway through for even crisping.

  • 8

    Remove from the oven and serve immediately, enjoying the tropical crunch of each bite.