A delicious and easy-to-make baked coconut shrimp recipe, perfect for a low-carb dinner or appetizer. Featuring shrimp coated in a mixture of coconut flour, whey protein, and shredded coconut, then baked until golden brown.
Preheat the oven to 450 degrees.
Line a baking sheet with parchment paper.
In a shallow bowl, combine the protein powder, flour, salt, pepper, garlic powder, & dry mustard.
In another shallow bowl, beat the eggs.
In a 3rd shallow bowl, combine the xanthan gum & coconut.
Take the shrimp, one by one, dredge in the flour mixture, then dip in the egg, then the coconut mixture.
Place the shrimp on the parchment paper.
Repeat until all the shrimp are coated.
Bake at 450 for 10-15 min or until golden brown. Enjoy with your favorite dipping sauce & lime wedges!
