Looking for a healthy dinner to start off your week? Our Team Athlete Kendall Lou Schmidt- Fitness Model, Personal Trainer has the answer for you! COCONUT SHRIMP WITH SWEET AND SPICY DIPPING SAUCE INGREDIENTS: - 24 Raw Peeled Tail-on Shrimp - 3 Egg Whites - 3 rounded tablespoon Corn Starch - 6 rounded tablespoon UNSWEETENED Coconut Flakes - 2 tablespoons Stevia - 4 tablespoons SUGAR FREE Orange Marmalade - 1/2 - 1 teaspoon Sriracha Chili Sauce (depending on how spicy you want the sauce) - A little water DIRECTIONS: 1. Gather your ingredients. 2. Prepare the egg whites by whipping them until stiff peaks form. 3. Add the Stevia to the unsweetened coconut flakes and mix well. **I like to form a little assemble line on the counter like the one shown in the picture. It helps keep the kitchen clean and speeds up the process. once the ingredients were set up, I had all the shrimp ready for the oven in about 5 minutes. 4. Take one shrimp by the tail and coat it in cornstarch. 5. Then coat it in the whipped egg whites. The more volume the better. 6. Finally coat the shrimp in the coconut flakes. 7. Place the shrimp on parchment paper or a silicone baking sheet like the one shown. Bake at 375 degrees for 10-15 minutes turning over after about 7 minutes. Keep in mind that since there is no flour on the shrimp they will not turn golden brown like a typical breaded shrimp. When they are done the coconut will be toasted and the tail will be pink. The egg white, if exposed, will still be white. 8. While the shrimp are in the oven, mix the sugar free orange marmalade with the Sriracha chili sauce. More chili sauce will give it more heat. Add a little water to thin out the dipping sauce. This makes it easier for dipping. The entire amount of dipping sauce is only 40 Calories so dip to your hearts desire! For this recipe and more, visit Kendalls visit at KendallLouSchmidt
Posted on: Mon, 09 Jun 2014 20:53:09 +0000
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