- 1 pound uncooked shrimp, deveined and shelled
- 2 eggs crushed
- ½ cup shredded unsweetened coconut
- ½ cup almond flour
- ½ t chili powder
- Black pepper to style
Preheat oven to 400ºF. Line a baking sheet with aluminum foil and frivolously grease with olive or coconut oil.
In a medium, shallow bowl, combine collectively coconut, almond flour, chili powder, and black pepper to style.
In one other medium bowl, dredge the shrimp within the crushed eggs. Switch them to the coconut combination, and fully coat them with the combination. Place the shrimp on the ready baking sheet.
Bake for 10-15 minutes, or till the shrimp are opaque and the coconut coating turns golden brown.
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