These coconut shrimp are delicious and guilt free. Serves 2.

 

INGREDIENTS:

15 shrimp
JF Spicy Salt
½ cup unsweetened shredded coconut
4 Tbsp gluten free panko (sub grain-free breadcrumbs)
¼ tsp garlic powder
⅛ tsp smoked paprika
1 egg, lightly whisked

 

PROCESS:

Preheat your oven to 425º. Put the shrimp in a bowl and season with JF Spicy Salt. In another bowl combine the shredded coconut, panko, garlic powder, and smoked paprika and mix well. Individually dip the shrimp in the lightly whisked egg and then the coconut mixture coating the shrimp evenly. Place on a baking sheet leaving ½ an inch between each shrimp. Bake the shrimp in a convection oven for 7 minutes. These are great eaten right away or as leftovers.