A traditional recipe turned low-carb. And don’t worry, it’s still crispy and delicious!
For the Coconut Shrimp:
1 lb. peeled and de-veined shrimp
2 egg whites
1 cup unsweetened coconut flakes
2 tbsp. coconut flour
For the Sweet Chili Dipping Sauce:
½ cup sugar free apricot preserves
1 ½ tsp. rice wine vinegar
1 tbsp. lime juice
1 medium diced red chili
¼ tsp. red pepper flakes
- Beat the egg whites until they form soft peaks. Prepare two separate bowls with coconut flakes and coconut flour.
- Dip the shrimp and in coconut flour, then egg whites, and then coconut flakes. Place the shrimp onto a greased baking sheet. Bake at 400°F for 15 minutes. Flip and broil for 3-5 minutes, or until browned and crispy.
- Make the sauce by mixing all the ingredients for the dipping sauce.
Nutritional Info per Serving
Net Carbs: 7g