Crispy Coconut Shrimp


  • 20-25 of medium-large sized shrimp (cooked)
  • ¼ cup of coconut
  • ¼ cup of almond flour
  • ½ cup of panko bread crumbs
  • 1 egg
  • ¼ tsp of salt
  • ½ tsp of garlic
  • Rosemary, oregano, pepper to taste


  1. Beat the egg slightly
  2. Add all dry ingredients together with the spices
  3. Line aluminum foil on a baking pan and spray with coconut pam oil or olive oil
  4. Dip the shrimp in the egg and then coat it in the crumbs mixture
  5. Lay the shrimps on the foil and bake at 350F for 10 minutes and at 400 for 5 minutes or until golden brown. (You want them crisp not burnt!)
  6. Serve with homemade yogurt dill sauce or tzatziki sauce or chili sweet sauce.

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