Coconut Shrimp

240 calories
24g
protein
15g
fat
3g
net carbs

Yields: 8 servings

Breading

  1. 1 Coconut Cashew Quest Bar®
  2. 1 bag Quest® Sea Salt Protein Chips
  3. 12 teaspoon salt
  4. 13 cup unsweetened shredded coconut

Protein Blend

  1. 13 cup Quest® Multi-Purpose Mix Protein Powder
  2. 1 14 teaspoons salt
  3. 34 teaspoon cayenne pepper (add more for extra spice)

Egg Wash

  1. 2 large eggs, lightly beaten

Shrimp

  1. 1 pound cooked jumbo shrimp
  2. 13 cup coconut oil

Prep: 15min Cook: 20min

Breading

  1. Preheat oven to 350°F.
  2. Break Quest Bar® into small pieces and place on a nonstick baking sheet.
  3. Bake for 5 to 6 minutes, or until golden brown.
  4. Remove from oven. Let cool for 5 minutes.
  5. Place baked bar pieces, Quest Protein Chips™, and salt in a food processor, and blend to breadcrumb size.
  6. Stir in shredded coconut. Set aside.

Prep

  1. Set out three small bowls.
  2. In first bowl, mix together Quest Protein Powder®, salt, and cayenne pepper.
  3. In second bowl, add lightly beaten eggs.
  4. In third bowl, add breading mixture.
  5. Rinse shrimp and pat dry.
  6. Take one shrimp, and dredge in the protein blend, then eggs, then breading mixture. Evenly coat shrimp in each step. Continue this process until all shrimp are coated.
  7. Place coconut oil in a large frying pan over medium-low heat. If oil begins to smoke, it is too hot.
  8. Once heated, place several shrimp in oil.
  9. Cook for 2 to 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown.
  10. Place shrimp on a paper towel to absorb excess oil.
  11. Repeat until all shrimp are cooked.
  12. Let cool, and serve.

Serving Size: 18 recipe

  • Calories: 240
  • Protein: 24g
  • Fat: 15g
  • Net Carb: 3g
  • Fiber: 2g
  • P/CAL: 40%