Coconut Shrimp Bites

Ingredients

• 1 lb Large Shrimp, peeled and deveined
• 1.5 cups Unsweetened Shredded Coconut
• 1/2 cup Gluten-Free Breadcrumbs
• 1/4 cup Tapioca Starch
• 1 large Egg
• 2 tablespoons Lime Juice
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Paprika
• 2 tablespoons Coconut Oil (melted, or avocado oil)
• 1/4 cup Sweet Chili Sauce (for dipping)

Instructions

1. 1

   Preheat oven to 400°F (200°C) or preheat air fryer to 375°F (190°C).

2. 2

   In a shallow bowl, whisk together the egg and lime juice.

3. 3

   In another shallow bowl, combine the shredded coconut, gluten-free breadcrumbs, tapioca starch, garlic powder, onion powder, salt, pepper, and paprika.

4. 4

   Dip each shrimp into the egg mixture, then dredge in the coconut mixture, pressing gently to adhere.

5. 5

   Place the coated shrimp on a baking sheet lined with parchment paper or in the air fryer basket in a single layer.

6. 6

   Drizzle or spray the shrimp with melted coconut oil or avocado oil.

7. 7

   Bake for 10-12 minutes, or air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked through.

8. 8

   Serve immediately with sweet chili sauce for dipping.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.