Categories: Greek recipes

Coconut Shrimp

  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes
  • Servings: 4


  • 1 lb. of medium-sized shrimp (wild-caught, peeled, deveined)
  • 3 tbsp. of coconut flour
  • ¼ tsp. of garlic powder
  • 3 Eggs (pastured, beaten)
  • 1 ¾ cup of coconut flakes (unsweetened)
  • 1/8 tsp. of ground black pepper
  • ¼ tsp. of smoked paprika
  • ¼ tsp. of sea salt

Kitchen Equipment:

  • oven
  • nonstick wire rack
  • broiler
  • parchment paper


  1. Set the kitchen appliance to 400 degrees F.
  2. Beat eggs in a bowl and whisk until beaten, place coconut flakes in another dish, then place coconut flour in another dish, add salt, black pepper, garlic powder, and paprika and stir until mixed.
  3. Working on one piece at a time, dredge a shrimp into the coconut flour mix, then dip into egg, and dredge with coconut flake until evenly coated.
  4. Take a non-stick wire rack, line it with a baking sheet, then spray with oil and place coated shrimps on it in a single layer.
  5. Place the wire rack containing shrimps into the oven, bake for 4 minutes, then flip the shrimps and continue baking for 5 to 6 minutes or until thoroughly cooked and firm.
  6. Then switch on the broiler and bake the shrimps for 2 minutes or until lightly golden.
  7. When done, let shrimps cooled, place them on a baking sheet in a single layer, then cover the shrimps with parchment sheet, layer with remaining shrimps and freeze until hard.
  8. Then transfer shrimps into a freezer bag and store in the freezer for up to 3 months.
  9. When ready to serve, reheat the shrimps at 350 degrees F for 2 to 3 minutes until hot.

Nutrition: Calories: 443 – Fat: 30g – Protein: 31g


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