27 Nov HEALTHY COCONUT SHRIMP
Line shrimp on a large sheet pan with parchment paper and sprinkle both sides with S & P.
Add egg and Nectevia to a low bowl and mix.
In a separate bowl add panko, coconut flakes and flour and thoroughly combine.
Working in batches dredge shrimp in egg and move to the panko bowl covering all sides of shrimp throughly. Place shrimp back on sheet pan.
Heat coconut oil in a large nonstick skillet over medium-high heat.
Add shrimp, cook each side for 2-3 minutes until golden brown and cooked through but not overcooked.
While shrimp is cooking add peach preserves (or orange marmalade) and dijon to a small bowl and mix until combined.
Serve coconut shrimp immediately with the peach/dijon dipping sauce.
Ingredients
Directions
Line shrimp on a large sheet pan with parchment paper and sprinkle both sides with S & P.
Add egg and Nectevia to a low bowl and mix.
In a separate bowl add panko, coconut flakes and flour and thoroughly combine.
Working in batches dredge shrimp in egg and move to the panko bowl covering all sides of shrimp throughly. Place shrimp back on sheet pan.
Heat coconut oil in a large nonstick skillet over medium-high heat.
Add shrimp, cook each side for 2-3 minutes until golden brown and cooked through but not overcooked.
While shrimp is cooking add peach preserves (or orange marmalade) and dijon to a small bowl and mix until combined.
Serve coconut shrimp immediately with the peach/dijon dipping sauce.
