Coconut Shrimp w/ Apricot dipping sauce

Coconut Shrimp w/ Apricot dipping sauce

This shrimp recipe became a household favorite very quickly. It provides you that delicious crunch of fried shrimp without all the calories, fat and greasy feeling. 🙂


1lb. medium shrimp, peeled and deveined

1/3C coconut flour
2 egg whites
½ C shredded coconut (Bakers or ‘Let’s Do Organic!’ brands work best)
½ C Panko bread crumbs
salt to taste
For dip:
1T red pepper flakes
1-1/2T Rice Vinegar
1/2C Sugar Free Apricot Preserves




Preheat oven to 425*F

Spray cookie sheet with non-stick spray

Place coconut flour in small bowl, egg whites in a small prep bowl, and mixture of coconut and panko bread crumbs in a bowl.

Lightly salt shrimp.

Coat shrimp with coconut flour, shaking a bit to remove excess flour. Then dip into egg whites and finally coat with bread crumb/coconut mixture and place on cookie sheet.

Repeat steps above with each shrimp. Once all are complete, place in oven. Bake for 8 mins then remove from oven and turn the shrimp over and cook for 6 more mins or until coconut begins to brown.

While shrimp are in the oven, in a small prep bowl, combine all ingredients for dipping sauce and stir until mixed well.

Remove shrimp and allow to cool 1-2 mins before removing from pan.  Plate and serve with a side of th dipping sauce.

Dip those shrimp and know you’re getting a protein packed healthy meal!

Nutrition Facts

Serving Size 1/4 of shrimp and dip
Calories 273
Fat 10g
Carbohydrate 31g
Protein 26.5g

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