Paleo Coconut Shrimp Recipe
Paleo Coconut Shrimp Recipe - Amazing crispy Piña Colada Shrimp with coconut and pineapple flavor baked right in!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Preheat the oven to 400 degrees F. Line a couple baking sheets with parchment paper and set aside.
Pour the pineapple juice in a small sauce pot and add the coconut sugar. Bring to a boil. Once boiling, lower the heat and simmer for 10-15 minutes to allow the juice to reduce to 1/2 cup liquid. Once it forms a thick syrup, remove from heat and pour in a shallow dish to cool.
Pour the shredded coconut, almond flour, salt, garlic powder, and cayenne in a bowl. Stir to combine.
Pat the shrimp dry with a paper towel. When the pineapple syrup has cooled and is just barely warm, toss the shrimp into the syrup to thoroughly coat.
Dip each shrimp into the coconut mixture to cover with crust, then lay them out on the baking sheets. Bake for 8-10 minutes until the shrimp is cooked through and the crust is slightly golden. Serve warm!
Calories: 212kcal | Carbohydrates: 19g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 992mg | Potassium: 201mg | Fiber: 2g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 11mg | Calcium: 131mg | Iron: 2.3mg