Appetizers · Fish Course

Coconut Shrimp

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A sweet, juicy tropical treat—perfect on  a cold gloomy day !

Ingredients:

10 cooked shrimp

¼ cup liquid egg whites

1 tsp of curry powder

½  tsp of ground ginger

1 tbsp of cornstarch

2/3 cup of ground almonds and sweetened coconut flakes

Salt and pepper to taste

Sweet chilli sauce for serving ( I like the trader joe’s brand)

Method:

Pat dry cooked shrimp

Toss with cornstarch, curry powder, ginger, salt and pepper

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Dip in egg and coat in almond and coconut flour mixture

Place on a cooling rack on top of a baking sheet

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Chill for 15-30mins

Preheat oven to 375

Bake for  10-15 mins till crust golden

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Serve hot with the sweet chilli sauce

 

 

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