Coconut Shrimp with Orange Marmalade Dipping Sauce


coconut-shrimp

Shrimp Ingredients

  • cooking spray, or coconut oil
  • 2 egg whites
  • 1/4 c bread crumbs*
  • 1/4 c flaxmeal
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup flaked coconut, unsweetened
  • 1-1/2 lb large raw shrimp, peeled, deveined, washed
*I toasted some High 5 Fiber bread from Great Harvest and then ground it in a food processor.

Dipping Sauce Ingredients

  • 1/4 cup orange marmalade
  • 2 tbsp stone ground mustard
  • 2 tbsp honey
  • 3-4 drops hot sauce

Shrimp Directions

  1. Heat oven to 500° F. Spray baking sheet with olive oil, or wipe with coconut oil using a paper towel.
  2. Whisk egg whites is a small bowl. Set aside.
  3. In a medium size bowl, mix all dry ingredients for batter. Stir with a fork to blend. Pour into a large (gallon size) zip top bag. Dip shrimp into egg wash and add to zip top bag. Seal zip top and shake to coat shrimp.
    • Note: I added all of the shrimp at once, but you can do this in batches if you prefer.
  4. Remove the shrimp from the bag and lay flat, curling tail inward, on baking sheet. Bake about 6 minutes per side until golden brown.
  5. Orange Marmalade Dipping Sauce Directions
Combine marmalade, stone ground mustard, honey and hot sauce to taste. Mix and serve!

Shrimp Nutritional Info

6 servings = per serving Calories: 230 Fat: 10 g Carbs: 9 g Protein: 27 g Dipping Sauce Nutritional Info 6 servings = per serving Calories: 58 Fat: >1 g Carbs: 15 g Protein: >1 g

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