Name: Coconut Almond Shrimp
Total time: 20 min
Ingredients: Nonstick cooking spray, as needed; ⅓ cup almond flour; ½ tsp. ground red pepper; Salt, to taste; Juice of ½ lime; 1 Tbsp. agave nectar; ⅓ cup egg whites; ¾ cup shredded, unsweetened coconut; 1½ lbs. extra-large shrimp, shelled and cleaned with tails remaining; ⅓ cup sweet and sour sauce

Serves: 8

Ingredients

Nonstick cooking spray, as needed
⅓ cup almond flour
½ tsp. ground red pepper
Salt, to taste
Juice of ½ lime
1 Tbsp. agave nectar
⅓ cup egg whites
¾ cup shredded, unsweetened coconut
1½ lbs. extra-large shrimp, shelled and cleaned with tails remaining
⅓ cup sweet and sour sauce

Directions

Step 1
Preheat oven to 425°F and lightly spray a baking sheet with nonstick cooking spray.
Step 2
In a small bowl, combine almond flour, pepper, and salt.
Step 3
In a separate bowl, mix lime juice and agave nectar and stir. Continuously stirring, add egg whites to lime-agave mixture.
Step 4
Place coconut in a thin layer on a flat dish. Dip each shrimp first into the almond-flour mixture, then into the egg-white mixture, and then roll in coconut.
Step 5
Place on baking sheet. Bake 10–15 minutes or until coconut appears lightly toasted. Serve with sweet and sour sauce.

Recipe Information

Serves: 8

Ingredients

Nonstick cooking spray, as needed
⅓ cup almond flour
½ tsp. ground red pepper
Salt, to taste
Juice of ½ lime
1 Tbsp. agave nectar
⅓ cup egg whites
¾ cup shredded, unsweetened coconut
1½ lbs. extra-large shrimp, shelled and cleaned with tails remaining
⅓ cup sweet and sour sauce

Directions

Step 1
Preheat oven to 425°F and lightly spray a baking sheet with nonstick cooking spray.
Step 2
In a small bowl, combine almond flour, pepper, and salt.
Step 3
In a separate bowl, mix lime juice and agave nectar and stir. Continuously stirring, add egg whites to lime-agave mixture.
Step 4
Place coconut in a thin layer on a flat dish. Dip each shrimp first into the almond-flour mixture, then into the egg-white mixture, and then roll in coconut.
Step 5
Place on baking sheet. Bake 10–15 minutes or until coconut appears lightly toasted. Serve with sweet and sour sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories	160
Total Fat	6g
Saturated Fat	2.5g
Cholesterol	105mg
Sodium	460mg
Total Carbohydrate	9g
Dietary Fiber	1g
Sugars	5g
Protein	16g