Anyone else get giddy-excited when they see coconut shrimp on a menu? Just me? Well, these crunchy, sweet-and-savory treats are usually served as appetizers, and they’re one of my absolute favorites. Enough so that they were the appetizer for my culinary school final menu, way back when. Though despite having what seems like a healthy base- shrimp and coconut- they’re not exactly a healthy pick. The problem is, they’re usually fried (and as we know, restaurant food is typically not fried in healthy oils).

So,  I set out to make a healthier version- grain-free and made with all healthy fats, and baked- not fried- so you’re 100% guaranteed to avoid hot oil splatter (ouch). And, they’re just as delicious. I mixed up the flavor profile for these as well, with tangy curry powder, for an inflammatory-lowering turmeric hit and a kick of spice. (You could always add your own spices as you’d like, but I’m pretty in love with how these turned out). We made them into a whole meal, with garlicky cauliflower rice and kale sauteed in sesame oil with a hint of fresh ginger. Enjoy! 

Crispy Baked Curry Coconut Shrimp

2/3 cup coconut flour
big pinch of sea salt + black pepper 
3 eggs, whisked well 
1/2 cup finely shredded coconut
1/2 cup almond flour
2 tsp curry powder
1/2 tsp cumin
1/2 tsp coriander
pinch sea salt 
16 oz wild peeled and deveined, tail-on jumbo shrimp 

In three wide bowls, divide up: 
-coconut flour with sea salt and pepper
-eggs, whisked well
-coconut, almond flour, curry, cumin, coriander and sea salt 

1. Preheat oven to 375 and place a rack or parchment paper on a large baking sheet. 

2. Dry shrimp with a paper towel and dredge first in coconut flour, then dip in egg mixture and finally coat with coconut/almond flour mix. Place on rack, spacing well. 

3. Bake shrimp for 15 minutes, turning once if using parchment paper. Let cool slightly before serving (best served hot!).

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