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Baked Keto Coconut Shrimp With Cilantro Lime Dip

Baked Keto Coconut Shrimp With Cilantro Lime Dip

Coconut shrimp recipe & content provided by Rosie Tran, Kale In The Clouds

Have your next happy hour at home with this coconut shrimp recipe. While most restaurant versions of this dish use shrimp dredged in flour and deep fried, this recipe upgrades your appetizer with healthy fats and zero added sugar.

Related: Low-Carb Bacon Pineapple Shrimp Skewers

With fresh, wild-caught seafood, this coconut shrimp recipe allows the natural flavor of the shrimp to shine. Plus, instead of deep frying in inflammatory vegetable oil, they get baked to a perfect crisp. Paired with a creamy dairy-free sauce made from cashews, lime, and cilantro, these coconut shrimp are the perfect balance of flavor and texture.

Enjoy your coconut shrimp with a summer buddha bowl for an ultra filling paleo meal, or serve as an appetizer with keto-friendly mains like hamburger salad or lamb tacos (all Whole30-compliant). No matter how you enjoy them, these shrimp will be your favorite ode to the end of summer.

This coconut shrimp recipe is crispy, satisfying, and packed with flavor from a creamy dairy-free cilantro lime dip. (Plus, just 5 minutes of prep!)

Baked Keto Coconut Shrimp With Cilantro Lime Dip

Start to Finish: 45 minutes (5 minutes active)

Coconut shrimp ingredients:

  • 8 medium raw, wild-caught shrimp
  • 1 egg, beaten
  • 3 tablespoons unsweetened shredded coconut
  • 1/2 tablespoon coconut flour
  • 1 tablespoon avocado oil

Cilantro lime dip ingredients:

  • 1/4 cup raw cashews, soaked in warm water for 4 hours
  • 2 tablespoons chopped cilantro
  • 1 teaspoon lime juice
  • 1 garlic cloves
  • 1/2 teaspoon Himalayan salt
  • 1/8 teaspoon fresh-ground black pepper
  • 2 tablespoons filtered water

Instructions:

  1. Preheat oven to 300 degrees and line a sheet pan with parchment paper.
  2. In a bowl, combine shredded coconut and coconut flour.
  3. Dip one shrimp into the beaten egg, then set it on top of the coconut mixture, spooning more of the mixture over the top to coat. When shrimp is thoroughly coated in the coconut mixture, set it on the lined pan and repeat the process with the remaining shrimp.
  4. Spray or very gently brush avocado oil on the shrimp.
  5. Bake for 20 minutes, or until lightly golden on the top.
  6. Flip the shrimp and spray with more avocado oil.
  7. Bake for an additional 20 minutes, or until lightly golden.
  8. While shrimp bake, prepare cilantro lime dip. Drain any water from the cashews, then combine all dip ingredients in a food processor and blend until creamy.
  9. Serve coconut shrimp warm with cilantro lime dip on the side.

Serves: 1

Nutritional Information (Per Serving):

  • Calories: 599
  • Protein: 34g
  • Total Carbs: 14g
  • Fiber: 6.5g
  • Sugars: 3.5g
  • Net Carbs: 7.5g
  • Fat: 43g
  • Saturated Fat: 15g
  • Cholesterol: 262mg
  • Sodium: 647mg
  • Potassium: 542mg
  • Iron: 59%
  • Calcium: 11%
  • Vitamin A: 7%
  • Vitamin C: 5%

Note on ingredients: Black pepper is a suspect spice on the Bulletproof Diet, and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit pepper or grind it fresh using high-quality whole peppercorns. Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats, susceptibility to mold, and lectins. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity.

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