Low-Carb Creamy Coconut Shrimp Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow bowl, whisk together the coconut milk, garlic, lime juice, paprika, salt, and pepper.
• STEP 3.Dip each shrimp into the coconut milk mixture, allowing any excess to drip off, then coat it in the shredded coconut.
• STEP 4.Place the coated shrimp on the prepared baking sheet and repeat with the remaining shrimp.
• STEP 5.Bake for 12-15 minutes, or until the shrimp are cooked through and the coconut is golden brown.
• STEP 6.Serve the creamy coconut shrimp with a side of cauliflower rice or a fresh salad.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to use unsweetened coconut milk for a savory flavor.
• If you prefer a spicier dish, add some red pepper flakes or cayenne pepper to the coconut milk mixture.
• For extra crispiness, you can lightly spray the coated shrimp with cooking spray before baking.
• To make the dish gluten-free, use gluten-free breadcrumbs instead of shredded coconut.

Storage and Serving

• Leftover creamy coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the shrimp in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated shrimp with fresh lime wedges for added flavor.