INGREDIENTS:
3 cups unsweetened coconut flakes
3 eggs
2 pounds peeled and deveined shrimp, tails on
1/3 cup unsweetened organic coconut milk
2/3 cup coconut flour
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
DIRECTIONS:
Preheat oven to 400 degrees and lightly grease one large baking sheet. You will need 4 shallow bowls. Place coconut flakes in one bowl. Beat eggs in the second bowl. Place shrimp in another bowl, cover with coconut milk and set aside. In the fourth bowl, combine coconut flour, sea salt, and cayenne. Remove shrimp from coconut milk one at a time, dredge in flour mixture, then dip in egg, and finally roll in coconut flakes. Once each shrimp is coated in coconut flakes, place on baking sheet and bake for 12-15 minutes. Shrimps should be pink on the inside and the coconut should be light brown.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
