One Pan Baked Coconut Shrimp! Crispy, crunchy, spicy shrimp baked to perfection on a sheet pan. A "breaded" shrimp recipe that's healthy and grain free. Gluten Free + Low Calorie + Paleo
So I lied. I said I was going to finish the final draft of my research paper this weekend and complete my final exam, but it didn't happen. Technically, it's not due until next weekend so I've got the rest of the week to get on it. This weekend I was tired. I needed a break. Whether it was procrastination or a mental detox, I needed it!
Last week wore me out. It was one of the weeks where I kept questioning if I was "good enough." Good enough to be somebody's girlfriend, good enough to be a nutrition practitioner, and the list goes on and on.
Ironically people tell me all the time how inspiring I am. At the gym, on social media, on the blog, in real life. Yet I struggle to see it in myself. Constantly, I have this feeling of not being good enough.
Recently, I had several new clients sign up to work with me 1:1 (YEAH!!!). One of them commented how they were intimidated to work with me until now because they perceived me as someone famous. WHOA.
I know they meant it in the nicest way possible, but it certainly took me by surprise because I'm just a normal person. Probably more real than anyone you ever met. Have you read this blog? I hold nothing back.
Obviously, I'm not perfect. So yeah, this weekend I decided to roll with the wind of imperfection and see where it took me. That wind propelled me to making 3 new videos. One is only for my VIP email subscribers so make sure you're signed up to get it!
That wind also propelled me to reach out to an acquaintance I met at an event in Scottsdale two years ago to see if she would take some everyday shots of me. This girl seriously has amazing style. I mean just look at her Instagram.
Everything is so pretty, and right now I want to feel pretty. I thought having pictures of myself would be a good visual for me to see and appreciate who I am. Maybe if I see then I won't be so darn hard on myself.
Last but not least, that imperfect wind blew me into the kitchen to make One Pan Baked Coconut Shrimp. I haven't had a lot inspiring me to cook lately. Since I stopped posting recipes on Friday, it's given me more time to create new content, work with clients, do Facebook lives, add more content to my group coaching. If you're interested, schedule a free consult with me for details.
One Pan Baked Coconut Shrimp
This One Pan Baked Coconut Shrimp was one I had dreamed of making. As in, I went to bed Friday night, woke up Saturday morning and just had to make it.
Last week a follower on Facebook asked if I would post a healthy "fried" recipe. I've never been a fan of fried foods, but after he said that I couldn't stop obsessing over how I could make it happen.
A few days later I was dreaming about Baked Coconut Shrimp. Crunchy, crispy, cajun spiced shrimp baked to perfection on one sheet pan, and super easy to make.
The irony in my imperfect weekend is this perfect recipe. A healthy coconut shrimp recipe that takes 15 minutes to make, loaded with filling ingredients, bursting with undeniable flavor, and tastes like the real fried deal. From now on, my dreams are in charge of recipe development.
Hope you love this gluten free coconut shrimp recipe!
One Pan Baked Coconut Shrimp
- Preheat oven to 350 F. Prepare a nonstick baking sheet by dusting it with a light layer of coconut flour. This is so the bottom of the shrimp stays breaded during the cooking process and helps with cleanup!
- In a bowl sift together the coconut flour, shredded coconut, garlic powder, paprika, canned pepper, salt and pepper until blended well.
- In a separate bowl, whisk the egg white together with the water until frothy. Make an assembly line with the egg white bowl, flour bowl and sheet pan.
- Dip one of the shrimp in the egg wash, then immediately in the flour, coating it generously with the mixture. Place the shrimp on the sheet pan. Repeat the process until all shrimp are breaded.
- Bake 15 minutes until crispy brown. Remove from the oven and serve immediately with a side of your favorite veggies.
What I Used For the Recipe