Low Carb Coconut Shrimp
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Low Carb Coconut Shrimp
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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.
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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.
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