Grain Free Coconut Shrimp With Sweet Chili Sauce
Print recipeIngredients
- 1lb shrimp (rinsed and deveined)
- 1/4 cup coconut flour
- 1 cup shredded coconut
- 10-12 drops stevia
- 1 Large whole egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 4 tablespoons coconut oil
- 8 Large butter lettuce leaves
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup rice wine vinegar (** SAUCE **)
- 1/2 teaspoon Sambal Chili Paste (** SAUCE **)
- 1/2 teaspoon finely chopped garlic (** SAUCE **)
- 8-10 drops stevia (** SAUCE **)
- 1 teaspoon coconut aminos or soy sauce (** SAUCE **)
- salt & pepper to taste (** SAUCE **)
Directions
| Step 1 | |
| In three separate small bowls, add (1) coconut flour, (2) slightly beaten egg, and (3) shredded coconut. Divide seasonings and add to coconut flour bowl and egg bowl. Mix gently. Add stevia to coconut flakes and gently stir around to incorporate. | |
| Step 2 | |
| Preheat a large skillet and add coconut oil under medium/high heat. | |
| Step 3 | |
| Coat each shrimp in coconut flour/seasoning mixture, then egg, then shredded coconut. Add shrimp to heated pan and cook just until golden brown on each side. | |
| Step 4 | |
| Remove from pan and place on a wire cooling rack. Sprinkle with a pinch of additional salt if desired. | |
| Step 5 | |
| Combine all sauce ingredients and stir well. Build lettuce wraps and serve. | |
Note
NUTRITIONAL INFORMATION (makes 4 servings): calories- 335, fat- 25 grams, carbs- 23 grams/fiber- 3 grams, protein- 30 grams PER SERVING