Low Carb Coconut Shrimp - PCOS-Friendly Recipe
Nutrition per Serving
Key PCOS-Friendly Ingredients: Shrimp is a low-calorie source of protein and selenium. Egg is provide complete protein with all essential amino acids. Coconut is contains medium-chain triglycerides (MCTs) for quick energy.
Adequate protein intake is crucial for PCOS management as it helps stabilize blood sugar levels and reduces cravings.
Baking and roasting are excellent cooking methods for PCOS-friendly meals as they require minimal added fat while developing deep flavors. This recipe pairs well with a side of leafy greens or a simple mixed salad to add extra fiber and micronutrients to your dinner.
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
- 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.
- 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).
- 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.
- Gather all the ingredients. In one bowl, add 1 cup of unsweetened coconut flakes and in another bowl add 2 tbsp. Coconut Flour.
- 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.
- Bake the shrimp for 15 minutes, then flip them and broil for an additional 3-5 minutes until the coconut browns.
- 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.
- 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.
- Let the shrimp cool for a few minutes before dishing them out.
- Serve! I give about 2-3 Tbsp. of dipping sauce per 6-8 shrimp.
How This Recipe Supports PCOS Management
Understanding the nutritional profile of what you eat is a powerful step in managing PCOS. Here is how the key ingredients in this Low Carb Coconut Shrimp contribute to your health goals:
- Shrimp: Selenium supports thyroid function which is often affected in PCOS
- Egg: Contain choline which supports liver function and hormone metabolism
- Coconut: May support metabolism without spiking blood sugar
PCOS Diet Principles in This Recipe
The PCOS diet focuses on three core principles: reducing inflammation, managing insulin resistance, and supporting hormonal balance. Every recipe in our collection is evaluated against these principles. This recipe excels in providing protein-rich ingredients that help regulate appetite hormones (ghrelin and leptin), and nutrient-dense vegetables that provide essential vitamins and minerals for metabolic health. As part of a balanced PCOS meal plan, we recommend pairing recipes like this with a variety of nutrient-dense foods throughout the week to ensure you are meeting all your micronutrient needs.
Meal Prep Tip: This Low Carb Coconut Shrimp can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days. Meal prepping is one of the most effective strategies for sticking to a PCOS-friendly diet, as it removes the temptation to reach for processed convenience foods when time is short.
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