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Healthy Coconut Shrimp

Coconut Shrimp

Author: Heidi Boortz
Servings : 4


  • 1 lb shrimp jumbo preferred, tail-on
  • 1/2 cup 100% whole grain breadcrumbs gluten free is fine
  • 1 cup unsweetened coconut
  • 2 egg beaten
  • 1 cup 100% whole grain flour or coconut flour
  • 4 Tbsp coconut oil


  • Heat oil in large skillet until melted and hot. Combine breadcrumbs and coconut in a blender or food processor. Process to fine crumbs. Place in a shallow dish.
  • Add beaten eggs to another shallow dish. Add flour to a third shallow dish.
  • Dredge each shrimp in flour, then egg, then breadcrumbs. Add to hot oil and cook 2-3 minutes per side or until golden brown on the outside and opaque throughout. Place on paper towels to drain.


NOTE: For gluten free, be sure to use gluten free breadcrumbs and flour.
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