Name: Healthy Crispy Coconut Shrimp with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp (170g); 1 large Egg White (33g); 2 tbsp Coconut Flour (14g); 2 tbsp Unsweetened Shredded Coconut (14g); 1 cup Mixed Vegetables (150g); 1 tsp Olive Oil; Salt and Pepper to taste

Healthy Crispy Coconut Shrimp with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Healthy Crispy Coconut Shrimp with Roasted Vegetables

Savor succulent shrimp lightly coated with a crisp coconut crust and paired with a medley of tender roasted vegetables. The dish balances tropical flavor with a satisfying crunch, ideal for a nutritious dinner that delights both the palate and your fitness goals.

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NUTRITION

Protein

49.6g

Fat

19g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (170g)

1 large Egg White (33g)

2 tbsp Coconut Flour (14g)

2 tbsp Unsweetened Shredded Coconut (14g)

1 cup Mixed Vegetables (150g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F for roasting the vegetables.
2
Toss the mixed vegetables with olive oil, salt, and pepper, then spread evenly on a baking sheet.
3
Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred, stirring halfway.
4
Meanwhile, prepare the shrimp by peeling and deveining if necessary. Pat dry with a paper towel.
5
In a shallow dish, whisk together the egg white.
6
In another dish, combine the coconut flour and unsweetened shredded coconut. Season lightly with salt and pepper.
7
Dip each shrimp first into the egg white, then dredge in the coconut mixture, ensuring an even coating.
8
Heat a non-stick skillet over medium heat. Cook the shrimp for 2-3 minutes per side until they are pink and crispy.
9
Plate the roasted vegetables alongside the crispy coconut shrimp. Serve immediately.