Baked Coconut Shrimp and Crispy Kale
Last updated: February 2022
Drift away to an island paradise from the comfort of your own home with these baked coconut shrimp. The cauliflower breading helps decrease the carbohydrate content while providing a fibrous and nutrient-rich boost to the dish. Then, simply pop shrimp in the oven to mimic the familiar and crisp texture traditionally obtained with a deep fryer.
In a matter of minutes, these tasty shrimp can get enjoyed as a lean protein source alongside your favorite sauteed vegetable, salad, grain bowl, and more.
Makes 2 servings
Serving Size: ¼ lb shrimp and 2 cups kale (½ of the recipe)
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients for baked coconut shrimp and crispy kale
- 15 large raw shrimp, peeled and deveined
- ½ cup unsweetened shredded coconut
- ⅓ cup cauliflower breadcrumbs
- 2 tbsp almond flour
- 1 large egg
- 1 tbsp olive oil
- 4 cups chopped kale
- Pinch of salt
Directions for baked coconut shrimp and crispy kale
- Preheat oven to 400 degrees Fahrenheit.
- On a small plate, place the almond flour.
- In a small bowl, combine coconut flakes, cauliflower breadcrumbs, and salt.
- In a separate bowl, whisk egg.
- Lightly dip shrimp in the almond flour, followed by egg wash, then the coconut mixture.
- On an oiled baking sheet, distribute coated shrimp.
- Bake for 3 minutes. Then, flip and cook for an additional 3 minutes.
- In a large, oiled pan on high heat, add kale. Season with salt. Cook until tender—approximately 6-7 minutes.
- Serve and enjoy!
Scroll down to see the nutrition facts for this recipe!
- calories: 506
- carbohydrates: 34g
- fat: 27.5g
- fiber: 8.5g
- potassium: 1154mg
- protein: 31g
- sodium: 886mg
- sugar: 3g
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