Prep time: 5 minutes | Cook time: 15 minutes| Serves 4
1 tablespoon cornstarch or rice flour
½ teaspoon ginger powder
⅛ teaspoon salt
3 tablespoons coconut flour
1 large egg
1 pound large raw shrimp, shelled and deveined
1 cup cucumber, diced (about 1 small cucumber)
1 tablespoon white rice vinegar
Dash ground black pepper
Dash salt
½ teaspoon ginger powder
⅛ teaspoon salt
3 tablespoons coconut flour
1 large egg
1 pound large raw shrimp, shelled and deveined
1 cup cucumber, diced (about 1 small cucumber)
1 tablespoon white rice vinegar
Dash ground black pepper
Dash salt
1.Preheat
the oven to 400°F. Line a baking sheet with parchment paper
2.Prepare
two plates, one with cornstarch, ginger, and salt mixed well and
between the plates.
between the plates.
3.Take
each piece of shrimp and coat lightly on all sides with the
the coconut flour. Place the battered shrimp on the prepared baking sheet.
the coconut flour. Place the battered shrimp on the prepared baking sheet.
4.Bake
the shrimp for 12 to 14 minutes, or until the batter is golden
5.In
a medium mixing bowl, combine the cucumber, rice vinegar, pepper,
6.Serve
the shrimp with a side of cucumber salad.
Per Serving(6 shrimp + ¼ cup cucumber salad):
Calories: 95; Protein: 11g; Fat: 3g; Carbohydrates: 7g; Fiber: 2g; Sugar: 1g; Sodium: 460mg
Calories: 95; Protein: 11g; Fat: 3g; Carbohydrates: 7g; Fiber: 2g; Sugar: 1g; Sodium: 460mg
