It doesn’t matter from where you order it, coconut shrimp from a restaurant is deep fried and no good for your body. Like most things we make, we take old favorites and health-ify them so you never feel like you’re sacrificing. Our Low Fat Coconut Shrimp has the subtle sweet elements from the coconut you know and love, without the deep-fat-fryer component. You make small batches in an air-fryer, if you like. (Check out our fun tutorial here).
Low Fat Coconut Shrimp Recipe Highlights
- As we established, our version is baked, not fried. This saves hundreds of calories and protects you from inflammatory oils.
- We use tapicoa flour, not white flour (also inflammatory). This makes our recipe Paleo-friendly.
- Super quick! Because you bake it all on one tray, it’s easy to feed a crowd with one recipe.
- The sauces you use change up the vibe and flavor profile. So, versatility is a plus! Use a pineapple-mango salsa for a summer party, or dip in our fastest peanut dressing ever.
- Our Low Fat Coconut Shrimp works for any phase of the 131 Method, depending on what you serve with it. In Lean Green? Serve with a salad. Working through Carb Charge? Get that fruit salsa going. Fat Burning mode? Make our Easy Almond Dressing (inside the program).
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Coconut ShrimpPrint Recipe
- Nonstick coconut oil cooking spray
- 1 pound (about 20) large, responsibly farmed shrimp
- 3 egg whites
- 5-6 tablespoons tapioca flour
- ½ teaspoon salt
- Pinch cayenne pepper (optional)
- 1⅓ cups shredded unsweetened coconut
- Preheat oven to 400°F. Coat a nonstick cooking sheet or parchment paper with cooking spray.
- Peel and devein shrimp. Pat dry.
- Add egg whites to a bowl and using beaters, whip to stiff peaks.
- Add tapioca flour, salt and cayenne, if using, to a shallow plate.
- Add coconut to another plate.
- Coat each shrimp with the tapioca mixture, then dip into the egg white (allow it to be frothy and fully covered), then coat both sides into the coconut. Lay onto the baking sheet. Repeat with all shrimp, then coat the tops generously with additional cooking spray. Bake for 8 minutes. Flip each shrimp, coat with cooking spray, then bake for 8 additional minutes.
- Serve with one of our 131 dressings like the Coconut Curry or Peanut Lime, or Easy Almond Dipping Sauce.
Calories: 134 | Protein: 11.5g | Fat: 7g | Carbs: 6g | Fiber: 1g | Net Carbs: 5g