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Crispy Curry Coconut Shrimp

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x



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


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!).