Now I know the traditional ingredients of making coconut shrimp aren’t in here, but trust me here – you won’t be missing the old, traditional recipe. You’ll get all the crunch, all the sweet and spiciness in the sauce, and all of the taste of regular coconut shrimp. Except, this time there won’t be anywhere close to as many carbs. It doesn’t take long to make, and it turns out fantastic!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
1 pound shrimp, peeled and deveined
2 large egg whites
1 cup unsweetened coconut flakes
2 tablespoons coconut flour
Sweet Chili Dipping Sauce
½ cup Sugar Free Apricot Preserves
1 ½ tablespoons rice wine vinegar
1 tablespoon lime juice
1 medium red chili, diced
¼ teaspoon red pepper flakes
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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