Coconut Shrimp

Note: To cut sugars and fat, use unsweetened coconut and Enova oil.

Ingredients:

· 1 pkg. of colossal shrimp (16-20 ct.)
· 2 egg whites
· 3 tbsp. cornstarch
· 1 -12 oz. pkg. unsweetened coconut
· 4 tbsp. oil

Directions:

Devein and butterfly shrimp. Place cornstarch in a small bowl. In a separate small bowl, whisk egg whites until frothy. In another bowl, place coconut. Heat oil in a skillet on medium-high heat.
Dredge shrimp in cornstarch then in egg whites and then in coconut. Place in heated oil and fry until golden brown, about 2 minutes on each side.

For dipping sauce you can use one of the following recipes:

Orange Dipping Sauce:
· 1 jar sugar-free Orange Marmalade
· 3 tbsp. horseradish sauce

Apricot Mustard Sauce:
· 1 jar sugar-free Apricot Preserves
· ¼ cup Dijon mustard

Makes 16-20