Coconut Shrimp with Peach Sriracha Dipping Sauce

As summer ends and we all get back into our routines, it’s pivotal to have easy dinner ideas at your fingertips to help keep you on track and satisfied. This coconut shrimp recipe will make you feel like you’re out at your favorite restaurant, but it’s a breeze to make and is sure to be a favorite for the whole family!

Method

Steps

Mix all ingredients in a blender until combined and smooth.
Pour mixture into popsicle molds and insert popsicle sticks.
Place molds in freezer and allow to freeze completely (roughly 6 hours).
Enjoy!

Air Fryer Method

Once all shrimp are coated, place into a lightly greased air fryer basket. Lightly spray shrimp with coconut oil.
Bake in air fryer at 400 degrees for 6 minutes, or until golden brown.
Salt to taste.

Stove Top Method

Heat coconut oil in a large frying pan at medium high heat.
Once oil is starting to lightly sizzle, add shrimp into pan. Cook on both sides until cooked through and golden brown, roughly 2 minutes on each side.
Remove shrimp onto a paper towel lined plate. Salt to taste.

Dipping Sauce

Mix all sauce ingredients together and serve with shrimp.

Coconut Shrimp with Peach Sriracha Dipping Sauce

Nutrition information

Fat 13.4g

Net Carbs 5.3g

Ingredients

Shrimp

32oz jumbo shrimp, peeled and deveined

2 eggs

60g pork rinds

4 Tbsp unsweetened shredded coconut

Coconut oil spray (for air fryer) or 4 Tbsp coconut oil (for stove top)

Dipping Sauce

8 Tbsp sugar-free peach jelly

1 tsp sriracha

Red pepper flakes to taste

Nutrition Facts

Total Servings for Recipe: 4

Serving size: 8oz shrimp

Calories: 277

Total Fat: 13.4g

Saturated Fat: 7.4g

Monounsaturated Fat: 0g

Polyunsaturated Fat: 0g

Trans Fat: 0g

Total Carbohydrate: 12.3g

Fiber: 7g

Sugars: .8g

Protein: 24g

Cholesterol: 233.6mg

Sodium: 1,189.7mg

Potassium: 220mg