Exercise Clinic
Baked Coconut Shrimp

Baked Coconut Shrimp

Crispy baked shrimp with coconut

💪 High Protein
🥗 Low Carb
✓ Diabetes Friendly

30m

Total

285

Calories

30g

Protein

4

Servings

Nutrition Information

8g

Carbs

2g

Fiber

6g

Net Carbs

15g

Fat

Blood Sugar Impact

Glycemic Index (GI)

Low

15

Absorption speed

Glycemic Load (GL)

Low

1

Total impact per serving

💡 GI measures absorption SPEED, GL measures TOTAL IMPACT on your blood sugar.

Ingredients

  • 1.5 lbs Large shrimp (Peeled, tails on)
  • 1 cup Unsweetened shredded coconut
  • 1/4 cup Almond flour
  • 2 Eggs (Beaten)
  • 1 tsp Garlic powder

Instructions

  1. 1

    Preheat oven to 425°F. Line baking sheet with parchment and spray with oil.

  2. 2

    Set up breading station: One dish with almond flour and garlic powder, one with beaten eggs, one with shredded coconut.

  3. 3

    Pat shrimp dry. Dredge in almond flour, dip in egg, then press into coconut to coat.

  4. 4

    Arrange on baking sheet. Spray tops lightly with oil.

  5. 5

    Bake for 12-15 minutes until coconut is golden and shrimp are cooked through.

  6. 6

    Serve with sugar-free sweet chili sauce.

💡 Tips

  • •Use unsweetened coconut to keep carbs low
  • •Baking is healthier than frying
  • •Don't overcook shrimp