The other day I was really craving bang bang shrimp. Even though Stella doesn’t care for breading on much of anything I really wanted to try using coconut flour to create a breading on some shrimp. They tasted so good we wanted to share our low carb breading mix.
This is seriously so easy and for those of you doing Keto or a low carb diet, this would be a great recipe to make boneless buffalo wings (one of my favs!), baked “fried” shrimp, or chicken tenders. With less than 9.5 net carbs per serving, you can’t go wrong.
- 1/2 Cup Coconut Flour
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Season Salts Lawry’s
- 1 tsp Cayenne Pepper
- 1 tsp Paprika
- 1/4 Cup Parmesan Cheese (optional)
The best part about this recipe is you can adjust the seasonings your taste. Even add optional parmesan cheese for a bit more crunch.
Add your dry ingredients to a medium size bowl. Mix well with a fork. In a second bowl mix your wet ingredient. You can either use a whisked large egg or olive oil.
We decided to use a beaten egg along with the parmesan cheese. This selection really made our protein of choice (chicken breast for this post) delicious.
Dredge your protein through your wet mixture then into the dry ingredients. It may take a bit of coercion, but make sure your protein is covered. Bake the protein on a cooling rack over a cookie sheet until it reaches the desired internal temperature.
Pro Tip: Once the protein is on the cooling rack ready to bake, spray with cooking oil to prevent the ingredients from browning too fast. Repeat once you turn over the protein halfway through cooking.
- Combine dry ingredients in a medium-size mixing bowl. 1/2 Cup Coconut Flour, Salt, Pepper, Onion Powder, Garlic Powder, Season Salts Lawry’s, Cayenne Pepper, and Paprika.
- In a second bowl add a whisked egg or olive oil.
- Dredge protein through the wet ingredients.
- Cover the protein with the dry ingredients.
- Place protein on a cooling rack on top of a cookie sheet.
- Spray protein with cooking spray.
- Bake at 400° until protein reaches the desired internal temperature, flipping halfway through baking.
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay