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Crispy Coconut Shrimp

This recipe is from an IC Safe Cookbook.


24 medium Shrimp

3/4 cup flour

1/2 tsp garlic and any herb seasoning you desire

1 egg, well beaten

1/4 tsp black pepper (if can tolerate)

1/4 cup shredded Coconut


Pre-heat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place the flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12-15 minutes or until golden and crisp. Serve and enjoy!

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