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
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!