Coconut Shrimp

    A traditional recipe turned low-carb. And don’t worry, it’s still crispy and delicious!

    Serves 3


    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


    1. Beat the egg whites until they form soft peaks. Prepare two separate bowls with coconut flakes and coconut flour.
    2. 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.
    3. Make the sauce by mixing all the ingredients for the dipping sauce.

    Nutritional Info per Serving

    Calories: 398

    Fat: 22g

    Net Carbs: 7g

    Protein: 36g