Coconut Almond Shrimp

Serves: 8Hands-on: 5 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • Nonstick cooking spray, as needed
  • ⅓ cup almond flour
  • ½ tsp. ground red pepper
  • Salt, to taste
  • Juice of ½ lime
  • 1 Tbsp. agave nectar
  • ⅓ cup egg whites
  • ¾ cup shredded, unsweetened coconut
  • 1½ lbs. extra-large shrimp, shelled and cleaned with tails remaining
  • ⅓ cup sweet and sour sauce


  • Preheat oven to 425°F and lightly spray a baking sheet with nonstick cooking spray.
  • In a small bowl, combine almond flour, pepper, and salt.
  • In a separate bowl, mix lime juice and agave nectar and stir. Continuously stirring, add egg whites to lime-agave mixture.
  • Place coconut in a thin layer on a flat dish. Dip each shrimp first into the almond-flour mixture, then into the egg-white mixture, and then roll in coconut.
  • Place on baking sheet. Bake 10–15 minutes or until coconut appears lightly toasted. Serve with sweet and sour sauce.