Baked Coconut Shrimp With Spicy Apricot Dipping Sauce

“Baked

INGREDIENTS:

      (Serves 1, 110 calories )

SHRIMP:

      • 1/4 cUp unsweetened large coconut flakes
      • 3/4 cup panko breadcrumbs
      • 3 egg whites
      • 1-2 teaspoon coconut extract
      • 8 ounce large shrimp, peeled and deveined
      • Sea salt and pepper

DIPPING SAUCE:

    • 1/2 cup apricot preserves (sugar free)
    • 1 tablespoon rice wine vinegar
    • 3/4 teaspoon crushed red pepper flakes
    • Serve with a few florets of steamed broccoli.

METHOD:

SHRIMP:

      • Preheat oven to 350°F.
      • Spread coconut over baking sheet lined with parchment paper and bake 7 minutes until golden.
      • Place 3 tablespoons coconut into food processor; pulse until finely chopped, then in a small bowl, combine it with panko.
      • Raise oven to 450°F; place wire rack on baking sheet and set aside.
      • Place flour in shallow dish, and in medium bowl, whip egg whites until extremely foamy. Whisk in coconut extract.
      • Dredge shrimp in flour then dip in egg white, then in crumb mixture to coat completely.
      • Place shrimp on rack. Season generously with salt and pepper. Bake until golden, about 8 minutes.
      • Top with remaining coconut.

DIPPING SAUCE:

  • Whisk all ingredients together and serve on the side.

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