Baked Coconut Shrimp
Baked Coconut Shrimp delivers 36g protein and 760 calories per serving—a higher-calorie seafood option for lifters who need caloric density. Six servings batch-prep on the stovetop, breaking the chicken-and-rice cycle with a leaner protein source. The coconut coating adds carbs and fat to support training performance while keeping shrimp's rapid-digesting protein intact.
Ingredients
- •Almond Flour, Blanched(240g)
- •1 teaspoon sea salt
- •Paprika, Ground(5g)
- •Onion powder(5g)
- •Garlic powder(5g)
- •¼ teaspoon freshly cracked black pepper
- •Egg, Whole, Large
- •Coconut, Shredded, Sweetened(480g)
- •Shrimp(680g)
- •Honey(45g)
- •Chili Paste, Sambal Oelek(10g)
Instructions
- 1Combine the almond flour, paprika, onion powder, garlic powder, and salt in a shallow bowl. Beat the eggs in a second shallow bowl. Place the sweetened shredded coconut in a third shallow bowl.
- 2Working with one shrimp at a time, dip into the almond flour mixture and turn to coat evenly. Dip the floured shrimp into the beaten eggs, letting excess drip off. Finally, dip into the coconut and gently press to adhere the coating.
- 3Heat a large skillet over medium-high heat and lightly oil the surface. Working in batches to avoid crowding, cook the coated shrimp 2–3 minutes per side until the shrimp are pink throughout and the coconut is golden brown.
- 4While the shrimp cook, whisk together the honey and chili paste in a small bowl until combined.
- 5Divide the cooked shrimp evenly into 6 airtight containers while still warm. Portion the honey-chili sauce into 6 small containers or drizzle over the shrimp before sealing.
- 6Store containers in the refrigerator for up to 4 days. Reheat shrimp in a 350°F oven for 5–7 minutes until warmed through before serving with the sauce.
Nutrition — Per Serving
760
calories
36g
protein
49g
fat
- Carbohydrates
- 53g
- Saturated fat
- 25.3g
- Sodium
- 363 mg
- Dietary fiber
- 7.8g
6 servings per batch · ~245g each
Macro data sourced from USDA FoodData Central
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How much protein does Baked Coconut Shrimp have per serving?
Each serving contains 36g of protein, 760 calories, 49g fat, and 53g carbs. The carbohydrate content is notably higher than most protein-focused recipes due to the coconut breading.
How long does Baked Coconut Shrimp take to prep?
This recipe qualifies as quick prep and batch-makes 6 servings, allowing you to prepare multiple meals efficiently. Stovetop cooking keeps the process straightforward without extended oven times.
Is Baked Coconut Shrimp good for muscle gain?
At 36g protein and 760 calories per serving with 53g carbs, this recipe supports muscle gain phases by delivering meaningful carbohydrates alongside protein for glycogen replenishment and training performance. The higher calorie density makes it ideal post-workout or during surplus periods.
