Coconut Shrimp with Sweet Chili Dipping Sauce
This oven-baked coconut shrimp has all the flavor and crunch of your favorite restaurant appetizer (plus the dipping sauce) without the calories.
Ingredients
- 20 large Shrimp, peeled & deveined
- 1 cup unsweetend organic coconut flakes
- 1/4 tsp cayenne pepper
- 1/4 tsp chili powder
- 2 whole eggs, beaten (can use egg whites)
Instructions
- {Preheat oven to 425 degrees f }
- Line a baking sheet with foil or parchment. Spray with avocado oil, or coconut oil cooking spray.
- Pat shrimp dry. Combine coconut & seasonings in medium bowl.
- Place beaten egg whites in separate bowl.
- Dredge shrimp into egg whites, then into coconut mixture, pressing lightly.
- Work in small batches to prevent the coconut getting clumpy from the eggs.
- Place Shrimp on baking sheet & spray the tops very lightly with your coconut oil or olive oil cooking spray.
- Bake in preheated 425 degree oven for about 10 minutes until shrimp are firm & coconut begins to brown.
- Serve with fresh limes.
Notes
- Make sure your coconut is not the sweetened kind. This leads to the shrimp being overly sweet and will not pair well with the dip.
- Don’t overbake the shrimp or the shrimp can become tough and the coconut can burn.
- I recommend making your sweet chili sauce so you know what clean ingredients are going into it, but bought sauce is equally as tasty.
Nutrition
Serving: 4g, Calories: 243kcal, Carbohydrates: 6g, Protein: 18g, Fat: 17g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 208mg, Sodium: 607mg, Potassium: 264mg, Fiber: 4g, Sugar: 2g, Vitamin A: 388IU, Vitamin C: 0.4mg, Calcium: 72mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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