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Coconut Shrimp

by Livestrong_Recipes  |  Dec 5, 2016

  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • TOTAL
  • 25 m

This stunning and easy appetizer is sure to impress your guests. Not to mention it's way healthier than breaded shrimp that's usually tossed in the fryer. Be sure to get unsweetened (rather than sweetened!) shredded coconut to avoid unnecessary calories.

INGREDIENTS

SERVES 6

  • 1 lb Shrimp
  • 1/4 cup Coconut Flour
  • 1 cup Coconut, Unsweetened, Medium Shredded
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 2 large egg white
  • 1/2 cup Apricot, Preserves
  • 1 tbsp Seasoned Rice Wine Vinegar

DIRECTIONS

1 Spritz baking sheet with cooking spray.
2 Combine flour and shredded coconut in a small bowl.
3 Season shrimp with salt and pepper
4 Beat the egg whites in a medium bowl until foamy.
5 Add shrimp to egg whites and toss to coat.
6 Working with one shrimp at a time, add to coconut mixture and press crumb mixture to coat.
7 Place the shrimp on the baking sheet in a single layer. Lightly spray with cooking spray.
8 Bake until shrimp are golden brown on the outside and white in the center, 15 minutes.
9 Flip midway through to ensure browning on both sides.
10 Whisk apricot preserves with rice wine vinegar and red pepper flakes.
11 Serve with shrimp.