Recipe
Coconut Shrimp with Piña Colada Dip
- 30 min total
- Serves 2
- 390 cal per serving
- 28g protein
Checked against the ingredient list: Pescatarian, Paleo, Dairy-Free, Gluten-Free
Contains: eggs, shellfish, coconut
What You'll Need
Ingredients
Scale for your household
Serves 2
- 1 lb shrimp
- 1 cup shredded coconut
- 0.25 cup tapioca starch
- 2 eggs
- 0.5 cup pineapple chunks
- 0.25 cup thick coconut milk
Steps
- Blend pineapple chunks definitively with the thick coconut milk to create the chilled, sweet dipping sauce.
- Dip raw shrimp aggressively into tapioca starch, then into beaten eggs, and finally pack profoundly with shredded coconut.
- Place on a greased baking pan. Spray heavily with coconut oil.
- Bake at 425°F for 12-14 mins until the coconut crust toasts brown and the meat pops.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Pescatarian checked
- Paleo checked
- Dairy-Free checked
- Gluten-Free checked
Allergens
Contains EggsContains ShellfishContains Coconut
Other tags
Comfort FoodHigh Protein
What the check found (1)
- Ingredients imply eggs but no allergen tag declares it; the site shows the union.
Per servingServes 2
Calories390
Protein28g56% DV
Total fat20g26% DV
Total carbs22g8% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.