Dinner: Low Carb Coconut Shrimp

Ingredients

Coconut Shrimp

1 lb. Shrimp, peeled and deveined
2 large Egg Whites
1 cup Unsweetened Coconut Flakes
2 tbsp. Coconut Flour

Sweet Chili Dipping Sauce

1/2 cup Sugar Free Apricot Preserves
1 1/2 tbsp. Rice Wine Vinegar
1 tbsp. Lime Juice
1 medium Red Chili, diced
1/4 tsp. Red Pepper Flakes

Instructions

1. Yep, I’m using frozen, pre-cooked shrimp for this. If you’re doing the same, make sure you give them time to defrost and come to almost room temperature (this will take overnight in the fridge and then draining them). If you’re using raw and you’re not lazy like me, then peel your shrimp and make sure that they’re devained.
2. Separate 2 egg whites from the yolk and put them in a bowl. You can save the egg yolks for another recipe (or eat them for breakfast tomorrow).
3. Beat the egg whites until soft peaks form using a hand mixer. You can use only 1 beater on the hand blender to make for less mess.
4. Gather all the ingredients. In one bowl, add 1 cup of unsweetened coconut flakes and in another bowl add 2 tbsp. Coconut Flour.
5. Dip the shrimp in the coconut flour, then the egg whites, and then the coconut flakes. Lay the shrimp out on a PRE-GREASED baking sheet. You can alternatively use silpats.
6. Bake the shrimp for 15 minutes, then flip them and broil for an additional 3-5 minutes until the coconut browns.
7. While the shrimp are cooking, make the sauce. Add 1/2 cup Sugar Free Apricot Preserves, 1 1/2 tbsp. Rice Wine Vinegar, 1 tbsp. lime juice, 1 medium Red Chili (diced) and 1/4 tsp. Red Pepper Flakes to a bowl.
8. Mix all of the ingredients together. You probably will have leftover sauce, but it’s actually -that- good that you won’t mind having leftovers.
9. Let the shrimp cool for a few minutes before dishing them out.
10. Serve! I give about 2-3 Tbsp. of dipping sauce per 6-8 shrimp.