I am not much of a seafood person, but i love anything shrimp! This is one of two recipes I made this past weekend to try out, both came out delicious. My hopes with each new recipe will allow people to see you can eat what you love and it still be healthy! One meal at a time I will do this!!! LOL my 3 year old ate the raw (cooked) shrimp he couldn’t wait for me to even get them finished! I also made a dipping sauce similar to the sauce Bonefish Grill uses for their Bang-Bang Shrimp! Its delicious and was the perfect football sunday food!
What you need – Serves 4
1 pound peeled, deveined, tail-off, large shrimp (frozen is fine if you thaw)
1/2 cup dry coconut flakes, no added sugar
1/2 cup whole wheat Panko bread crumbs
1 1/2 teaspoon garlic powder 1
1/2 teaspoon onion powder
2 egg whites
2 teaspoon coconut oil
If the shrimp are wet pat dry so the batter sticks
In a mixing bowl, whisk together the egg whites and the coconut oil
In a separate mixing bowl , whisk together coconut flakes, bread crumbs, garlic and onion powder
Drop the shrimp in the egg whites and give them a good stir
Pick them out and place in the coconut /bread crumb mixture
Shake them around until they are coated, place them individually on a parchment lined cookie sheet
Bake at 350 for no more than 20 minutes, they will be golden brown
serve with the dipping sauce below and enjoy!!
For Dipping Sauce
- 3 T plain greek yogurt
- 3 T chopped green onion, plus more for garnish
- 1½ T sweet chili sauce (I used Franks brand)
- ½-3/4 T Sriracha sauce
- combine yogurt, onion, sweet chili sauce, and Sriracha in a bowl and stir well.
- pour into dipping cups and serve alongside the coconut shrimp!
21 Day Fix Containers per serving – 9 Shrimp
1 Red 1 Orange 1/4 Yellow 1/2 Tsp
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Recipe is Adapted from thegraciouspantry.com