Now I know the traditional ingredients of making coconut shrimp aren’t in here, but trust me here – you won’t be missing the old, traditional recipe. You’ll get all the crunch, all the sweet and spiciness in the sauce, and all of the taste of regular coconut shrimp. Except, this time there won’t be anywhere close to as many carbs. It doesn’t take long to make, and it turns out fantastic!
While I was cooking the shrimp, I decided to look online for an interesting way to make a dipping sauce. I found an awesome idea for a dipping sauce using apricot preserves. I know my favorite brand, Polaner, has sugar free fruit preserves so I ran to the store really quick (seriously, the store is like 2 minutes away from me) and I grabbed some. Ran back home and made the sauce just as the timer for the shrimp was going off – can you say perfect timing?
The sauce is absolutely fantastic. Yeah, sure, it has some carbs in it – but it’s barely more than sugar free ketchup, which is fine by me. The shrimp? Well they turned out awesome. The coconut doesn’t exactly brown up as well as I wanted it to, but the taste and crunch make up for it. It’s such a simple dish and takes under 30 minutes from prep to plate, so make sure you try this one out. Share with your family too, but if you do they’ll have you make it again!
Yields 3 Servings of Coconut Shrimp with Leftover Dipping Sauce
The Preparation
Coconut Shrimp:
- 16 ounces shrimp, peeled and deveined
- 2 large egg white
- 1 cup unsweetened shredded coconut
- 2 tablespoons coconut flour
Sweet Chili Dipping Sauce:
- 1/2 cup sugar-free apricot preserves
- 1 1/2 tablespoons unseasoned rice vinegar
- 1 tablespoon lime juice
- 1 medium bird's eye chile pepper, diced
- 1/4 teaspoon crushed red pepper flakes
The Execution
1. Yep, I’m using frozen, pre-cooked shrimp for this. If you’re doing the same, make sure you give them time to defrost and come to almost room temperature (this will take overnight in the fridge and then draining them). If you’re using raw and you’re not lazy like me, then peel your shrimp and make sure that they’re devained.
2. Separate 2 egg whites from the yolk and put them in a bowl. You can save the egg yolks for another recipe (or eat them for breakfast tomorrow).
3. Beat the egg whites until soft peaks form using a hand mixer. You can use only 1 beater on the hand blender to make for less mess.
4. Gather all the ingredients. In one bowl, add 1 cup of unsweetened coconut flakes and in another bowl add 2 tbsp. Coconut Flour.
5. Dip the shrimp in the coconut flour, then the egg whites, and then the coconut flakes. Lay the shrimp out on a PRE-GREASED baking sheet. You can alternatively use silpats.
6. Bake the shrimp for 15 minutes, then flip them and broil for an additional 3-5 minutes until the coconut browns.
7. While the shrimp are cooking, make the sauce. Add 1/2 cup Sugar Free Apricot Preserves, 1 1/2 tbsp. Rice Wine Vinegar, 1 tbsp. lime juice, 1 medium Red Chili (diced) and 1/4 tsp. Red Pepper Flakes to a bowl.
8. Mix all of the ingredients together. You probably will have leftover sauce, but it’s actually -that- good that you won’t mind having leftovers.
9. Let the shrimp cool for a few minutes before dishing them out.
10. Serve! I give about 2-3 Tbsp. of dipping sauce per 6-8 shrimp.
This makes a total of 3 servings of Low-Carb Coconut Shrimp. Each serving comes out to be 363 calories, 20g fats, 7.6g net carbs, and 35.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce shrimp | 386 | 2.3 | 0 | 0 | 0 | 91.2 |
| 2 large egg white | 34 | 0.1 | 0.5 | 0 | 0.5 | 7.2 |
| 1 cup unsweetened shredded coconut | 561 | 55.3 | 20.4 | 13.6 | 6.8 | 5.9 |
| 2 tablespoon coconut flour | 40 | 2.3 | 6.7 | 4.7 | 2 | 2 |
| 1/2 cup sugar-free apricot preserves | 59 | 0 | 29.4 | 17.6 | 11.8 | 0 |
| 1 1/2 tablespoon unseasoned rice vinegar | 4 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon lime juice | 4 | 0 | 1.3 | 0.1 | 1.2 | 0.1 |
| 1 medium bird's eye chile pepper | 1 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1/4 teaspoon crushed red pepper flakes | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| Totals | 1090 | 60.1 | 58.8 | 36.1 | 22.7 | 106.4 |
| Per Serving (/3) | 363 | 20 | 19.6 | 12 | 7.6 | 35.5 |
Low-Carb Coconut Shrimp
Ingredients
Coconut Shrimp
- 16 ounce shrimp peeled and deveined
- 2 large egg white
- 1 cup unsweetened shredded coconut
- 2 tablespoon coconut flour
Sweet Chili Dipping Sauce
- ½ cup sugar-free apricot preserves
- 1 ½ tablespoon unseasoned rice vinegar
- 1 tablespoon lime juice
- 1 medium bird's eye chile pepper diced
- ¼ teaspoon crushed red pepper flakes
Instructions
- Yep, I’m using frozen, pre-cooked shrimp for this. If you’re doing the same, make sure you give them time to defrost and come to almost room temperature (this will take overnight in the fridge and then draining them). If you’re using raw and you’re not lazy like me, then peel your shrimp and make sure that they’re deveined.
- Separate the egg whites from the yolk and put the whites in a bowl. You can save the egg yolks for another recipe (or eat them for breakfast tomorrow).
- Beat the egg whites until soft peaks form, using a hand mixer. You can use only 1 beater on the hand blender to make less mess.
- Preheat oven to 400F. Gather all remaining ingredients. In one bowl add unsweetened coconut flakes and in another bowl add coconut flour.
- Dip the shrimp in the coconut flour, then the egg whites, and then the coconut flakes. Lay the shrimp out on a PRE-GREASED baking sheet. You can alternatively use silpats.
- Bake the shrimp for 15 minutes, then flip them and broil for an additional 3-5 minutes until the coconut browns.
- While the shrimp are cooking, make the sauce. Add sugar-free apricot preserves, rice wine vinegar, lime juice, one medium red chili (diced), and red pepper flakes in a bowl.
- Mix all of the ingredients together. You will probably have leftover sauce, but it’s actually -that- good that you won’t mind having leftovers.
- Let the shrimp cool for a few minutes before dishing them out.
- Serve with the sauce!
