Baked Coconut Shrimp

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  1 cup Almond Flour, Blanched
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  1 tsp 1 teaspoon sea salt
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  1 tsp Paprika, Ground
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  1 tsp Onion powder
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  1 tsp Garlic powder
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  3 Egg, Whole, Large(132g)
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  2 cup Coconut, Shredded, Sweetened
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  1.5 lbs Shrimp
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  3 tbsp Honey
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  2 tsp Chili Paste, Sambal Oelek

Instructions

1. 1Preheat oven to 400°F and line a large baking sheet with parchment paper. Set up a three-bowl dredging station: almond flour combined with sea salt, paprika, onion powder, garlic powder, and black pepper in the first bowl; beaten eggs in the second; shredded sweetened coconut in the third.
2. 2Working one shrimp at a time, dredge in the seasoned almond flour and turn to coat evenly, shaking off any excess.
3. 3Dip the floured shrimp into the beaten egg, letting excess drip off, then press firmly into the shredded coconut so the coating adheres on all sides. Place on the prepared baking sheet. Repeat with remaining shrimp, leaving space between each.
4. 4Bake for 12–15 minutes, flipping once at the halfway mark, until the shrimp are pink and opaque throughout and the coconut coating is golden and toasted at the edges.
5. 5While the shrimp bake, whisk together the honey and sambal oelek in a small bowl until smooth and combined into a dipping sauce.
6. 6Remove shrimp from the oven and allow to cool for 5 minutes — the coconut coating will crisp further as it cools.
7. 7Divide the coconut shrimp evenly into 6 meal-prep containers and portion the honey-chili dipping sauce into 6 small lidded containers or sauce cups. Seal and refrigerate for up to 4 days.