While I’m terrible at cooking fish, I’m actually pretty good at cooking shrimp. And thank goodness for that because I really do love the stuff.
I honestly don’t know if I’d survive life without the occasional plate of shrimp. It’s just pure joy as far as I’m concerned.
I have to say that these really make wonderful finger food. Serve them as an appetizer at a party (so long as they don’t sit out too long), or as the protein portion of your regular meal. Either way, these are fun to eat and totally delicious!
YOU MIGHT ALSO ENJOY:
- Clean Eating Spicy Orange Cinnamon Shrimp
- Clean Eating Garlic and Lime Shrimp
- Clean Eating Shrimp Scampi
- Clean Eating Coconut Curry Shrimp
Clean Eating Coconut Popcorn Shrimp
(Makes 4 servings)
- 1 pound peeled, deveined, tail-off, large shrimp (frozen is fine if you thaw)
- 1/2 cup dry coconut flakes, no added sugar
- 1/2 cup whole wheat Panko bread crumbs (or make your own with this recipe)
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 2 egg whites
- 2 teaspoon coconut oil
- Pat the shrimp dry with a paper towel if they are damp or wet.
- In a medium mixing bowl, whisk together the egg whites and the coconut oil.
- In a separate medium sized mixing bowl, whisk together the coconut flakes, bread crumbs, garlic and onion powder.
- Drop the shrimp in the egg whites and give them a good stir.
- Pick them out (I used my hands), allowing them to drip off a bit of the excess and drop them in the dry coconut mixture.
- Shake them around until they are coated and then place them individually on a parchment lined cookie sheet.
- Bake at 350 for 20 minutes (no more!). They should be lightly golden brown.