An old, traditional dish in a new keto recipe! Crunchy, sweet and with a tangy sauce. It doesn’t take long to make, and it tastes great.
Cooking Time 30 min.
Serving amount 3
Ingredients :
Shrimps (peeled) 500 g
Big egg whites 2 eggs
Sugar-free coconut squash 100 g
Sugar-free apricot jam 50 g
Rice vinegar 1.5 tablespoons
Lime juice 1 tbsp.
Red chili pepper 1 Piece.
Step 1
If using frozen and semi-cooked shrimp, like I did, first let them defrost and warm up to room temperature (leave in the fridge overnight, then drain).
Step 2
Separate the 2 egg whites into a separate container.
Step 3
Beat with a hand mixer until soft peaks.
Step 4
Prepare the remaining ingredients – coconut flakes and coconut flour – in separate containers.
Step 5
Dip the shrimp in the coconut flour, then in the protein, and finally in the coconut shavings. Place on a greased baking sheet or silicone baking tray.
Step 6
Bake for 15 minutes, then flip to the other side and bake for another 3-5 minutes.
Step 7
While the shrimp are cooking, make the sauce! Add 50 grams of apricot jam, a tablespoon and a half of rice vinegar, lime juice, and finely diced red chili peppers to a bowl.
Step 8
Mix all the ingredients together. The sauce will make a lot, 5 servings, but it’s so good you won’t regret it!
Step 9
Let the shrimp cool for a few minutes before removing them from the baking pan. Serve 2-3 tablespoons of sauce with a serving of 6-8 shrimp.
Bon appetit!
Energy value per serving
Calories from fat 180
Calories 397
Fats: 20g
Carbohydrates: 16.8g
Fiber: 10.3 g
Digestible carbohydrates: 6.5 g
Protein: 36.5 g
