The gluten-free, dairy-free, and egg-free recipe turns out delicious, full-flavored baked coconut shrimp in record time.

　　

Ingredients

4 servings

　　2 tablespoons coconut flour

　　1/2 cup unsweetened shredded coconut

　　1 teaspoon garlic powder

　　1 teaspoon onion powder

　　1/2 teaspoon fine sea salt

　　1/2 teaspoon freshly ground black pepper

　　3/4 cup full-fat coconut milk

　　1 1/2 tablespoons coconut aminos

　　1 pound wild-caught shrimp

　　

Step 1

Heat oven to 400°F. In a shallow bowl, whisk together coconut flour, shredded coconut, garlic and onion powders, salt, and pepper. In another shallow bowl, whisk together the coconut milk and coconut aminos.

　　

Step 2

Dip each shrimp into the liquid mixture, and then into the dry mixture to coat.

　　

Step 3

Arrange in a single layer in a baking dish. Bake for 15 to 20 minutes, until golden brown. For extra crispiness, remove the pan and set the oven to broil.

　　

Step 4

Broil the shrimp for 4 to 5 minutes.

　　From The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases © 2018 by Amy Myers, MD. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.