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!