Coconut Shrimp

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I love Red Lobster Parrot Bay Coconut Shrimp with Pina Colada Sauce!  So why not try to clean it up.  Below is the comparison of Red Lobster Parrot Bar Coconut Shrimp found on Red Lobsters webpage.

Coconut Shrimp

Coconut Shrimp

Coconut Shrimp with Pina Colada Sauce

Shrimp Ingredients

  • 1 tbsp coconut flour
  • 1/2 cup shredded unsweetened coconut
  • 1.5 cups jumbo shrimp
  • 2 egg whites
  • 2 tbsp coconut oil melted

Pina Colada Dipping Sauce

  • 1/2 cup pineapple chopped
  • 3/4 cup greek yogurt (My favorite is Dannon Light and Fit Toasted Coconut Greek Yogurt)
  • 1/4 cup coconut milk

Directions

Mix together the pina colada sauce and place in fridge for 30 minutes.

Pina Colada Dipping Sauce

Preheat oven to 325 degree.  Line pain with parchment paper or spray with coconut oil.  Mix together egg whites and melted coconut oil in a bowl.  Mix together coconut flour and shredded coconut in a bag.  Dip deveined shrimp into the egg mixture, then transfer to coconut flour bag and shake.  Place shrimp on lined pain.

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Bake for 10 minutes.  Gently flip. Bake for ten more minutes or until crispy.

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This Pina Colada sauce is delicious!  It is also very versatile…. I used the left overs to dip apple slices in and as a dressing on my salad.

 

Coconut Shrimp 3

 

Coconut Shrimp
Recipe Type: Seafood
Cuisine: Copycat
Author: TheCleanCooks.com
Prep time:
Cook time:
Total time:
Serves: 2 servings
This clean shrimp is so delicious your family will be begging for seconds. The pina colada sauce is fantastic and versatile.
Ingredients
  • Shrimp Ingredients
  • 1 tbsp coconut flour
  • 1/2 cup shredded unsweetened coconut
  • 1.5 cups jumbo shrimp
  • 2 egg whites
  • 2 tbsp coconut oil melted
  • Pina Colada Dipping Sauce
  • 1/2 cup pineapple chopped
  • 3/4 cup greek yogurt (My favorite is Dannon Light and Fit Toasted Coconut Greek Yogurt)
  • 1/4 cup coconut milk
Instructions
  1. Directions
  2. Mix together the pina colada sauce and place in fridge for 30 minutes.
  3. Preheat oven to 325 degree. Line pain with parchment paper or spray with coconut oil.
  4. Mix together egg whites and melted coconut oil in a bowl. Mix together coconut flour and shredded coconut in a bag. Dip deveined shrimp into the egg mixture, then transfer to coconut flour bag and shake. Place shrimp on lined pain.
  5. Bake for 10 minutes. Gently flip. Bake for ten more minutes or until crispy.
  6. Enjoy!
Serving size: 1.5 cups Calories: 100 Fat: 4.5 Carbohydrates: 14 Sodium: 40 mg

Coconut Shrimp 2

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