Go Back

Low Carb Coconut Shrimp

This will make 3 servings of coconut shrimp, and 5 servings of sauce. So having 2 1/2 tbsp. of sauce with a serving of coconut shrimp will end up being 397 Calories, 20g Fats, 6.5g Net Carbs, and 36.5g Protein.
No ratings yet
Print Recipe Pin Recipe

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

  • ½ cup Sugar Free Apricot Preserves
  • 1 ½ tbsp. Rice Wine Vinegar
  • 1 tbsp. Lime Juice
  • 1 medium Red Chili diced
  • ¼ tsp. Red Pepper Flakes

Instructions
 

  • Preheat oven to 400F.
  • Prep all ingredients: Beat egg whites to soft peaks, and set out coconut flakes and coconut flour in separate bowls.
  • Dip shrimp in coconut flour, then egg white mixture, then coconut flakes. Lay them flat onto a pre-greased baking sheet of silpat.
  • Cook shrimp for 15 minutes, flip and then broil for additional 3-5 minutes to ensure browning on both sides.
  • While shrimp is cooking, combine all ingredients for dipping sauce and mix well. Serve 2-3 Tbsp. per serving.