Low-carb coconut shrimp 

🥥!
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One of my favorite appetizers, and it sort of makes you feel like you are on vacation when you eat these!
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🔶Ingredients:
🔸1lb. Defrosted and butterflied raw shrimp.( I get these from @traderjoes and take them out of the freezer for about 2 hours to let them thaw.)
🔸1 cup oat fiber (you can use coconut or almond flour if you don’t have this. The oat fiber is much lighter.)
🔸1/2 tsp @flavorgod Himalayan salt/peppercorn mix .
🔸1/2 tsp Splenda, or powdered sweetener).
🔸1 cup egg whites in a bowl.
🔸2 cups unsweetened coconut (depending on how much you get on each shrimp this can vary)
🔸coconut oil for cooking.
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🔷Directions:
🔹Cut the peeled, defrosted shrimp along the top of the spine, (almost al the way through) to ‘butterfly’ the shrimp.
🔹Heat about 4 tbsp of coconut oil in a pan on medium heat.(350°)
🔹Mix the oat fiber, salt and sweetener together in a bowl.
🔹Dip the shrimp in the egg whites, then in to the flour mixture (very lightly coated)
🔹Dip that back in egg whites, then cover generously in coconut.
🔹Put the coconut coated shrimp in to the pan with hot oil to cook for about 2 mins per side, until golden brown. .
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I served these with my sugar free Thai sweet chili sauce, and spicy peanut sauce. With a little side salad of shredded carrot, green onion, and cilantro.
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Recipe for both sauces in the menu under sauces .
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth