Coconut Encrusted Shrimp over Arugula Jicama Salad
  • 8 pieces of Fresh Shrimp
  • 1 Cup of shredded Unsweetened Coconut Flakes
  • 1 Cup of Coconut Flour
  • Salt to taste
  • Pepper to taste
  • 4 Egg whites
  • 2 Cups of Fresh Arugula
  • 1 Cup of Chopped Jicama
  • Coconut Oil Cooking Spray
  • 2 oz Ripe Avocado
  • Chopped Fresh Cilantro
  • 2 tablespoons Pine Nuts
  • Mandarin Oranges
  • Lime (if desired)


  • ½ cup of Olive Oil
  • 2 Tablespoons of Fresh Squeezed Orange Juice
  • 3 Tablespoons of Apple Cider Vinegar
  • 1 Teaspoon of Agave Nectar
Coconut Encrusted Shrimp over Arugula Jicama Salad

As Featured on CT Style on WTNH

Step 1: Preheat the oven to 400°FStep 2: Clean and Remove Shell from the ShrimpStep 3: Season Shrimp with Salt and Pepper to Taste.Step 4: Whisk the 4 egg whites together then dip shrimp into the egg white mixture.  Once submerged place the shrimp into the coconut flour and cover both sides generously, then take floured shrimp and place into the shredded coconut flakes and cover both sides.Step 5: Spray a flat baking sheet with coconut oil cooking spray, place coconut battered shrimp onto the baking sheet and top with Coconut oil cooking spray. Step 6: Bake Shrimp at 400°F for 10-12 minutesStep 7: Peel the Jicama, then split down the center so you can create thin horizontal slices, once you have your horizontal slices cut those into tiny vertical strips.Step 8: Place Arugula and strips of Jicama into a mixing bowl, add 2-3 tablespoons of pine nuts, chopped cilantro, cubed avocado, mandarin oranges and mix ingredients together.Step 9: In a small mixing bowl combine ½ cup of olive oil, 3 tablespoons of apple cider, 1 Teaspoon of agave nectar, 2 tablespoons of fresh squeeze orange juice and whisk together generously.Step 10: Mix dressing on to the chopped salad and top with baked Coconut Shrimp
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