Health News
If you are a fan of Outback Steakhouse Coconut Shrimp, you will enjoy this recipe. It cuts 300 calories and 33 carbohydrates just for the shrimp portion. This recipe also cuts over 350 calories and 105 carbohydrates with the marmalade! I hope you enjoy!
Coconut Shrimp:
Coconut or macadamia nut oil, for frying
1/2 cup coconut flour
1/2 tsp Celtic sea salt
2 pinches ground cayenne pepper
1 1/2 tsp Chinese five-spice powder
1/2 cup shredded unsweetened coconut flakes
2 egg whites
1 pound shrimp, deveined and peeled
Heat 2 inches oil over medium high heat. Season coconut flour with salt, cayenne pepper and five-spice powder.
Add coconut flakes to seasoned coconut flour and combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Serve with orange marmalade. Makes 4 servings.
Orange Marmalade:
1/2 cup Nature's Hollow Marmalade
1/4 cup Dijon-style mustard
1/4 cup xylitol honey
1/4 tsp hot pepper sauce
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well and enjoy. Makes 4 servings.
NUTRITIONAL COMPARISON: (6 shrimp)
OUTBACK Steakhouse coconut Shrimp = 690 calories, 21g fat, 29g protein, 67 carbs, 8 fiber
OUTBACK ORANGE Marmalade (1/4 cup serving) = 403 calories, 0g fat, 0g protein, 107g carbohydrates!!! 1.6g fiber
"Healthified" Coconut Shrimp = 252 calories, 14g fat, 30g protein, 12 carbs, 7g fiber (4 effective carbs)
"Healthified" Orange Marmalade (1/4 cup serving) = 29 calories, 0g fat, 0g protein, 2 carbs, 0 effective carbs
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Health News
Coconut Shrimp with Orange Marmalade
If you are a fan of Outback Steakhouse Coconut Shrimp, you will enjoy this recipe. It cuts 300 calories and 33 carbohydrates just for the shrimp portion. This recipe also cuts over 350 calories and 105 carbohydrates with the marmalade! I hope you enjoy!
Coconut Shrimp:
Coconut or macadamia nut oil, for frying
1/2 cup coconut flour
1/2 tsp Celtic sea salt
2 pinches ground cayenne pepper
1 1/2 tsp Chinese five-spice powder
1/2 cup shredded unsweetened coconut flakes
2 egg whites
1 pound shrimp, deveined and peeled
Heat 2 inches oil over medium high heat. Season coconut flour with salt, cayenne pepper and five-spice powder.
Add coconut flakes to seasoned coconut flour and combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Serve with orange marmalade. Makes 4 servings.
Orange Marmalade:
1/2 cup Nature's Hollow Marmalade
1/4 cup Dijon-style mustard
1/4 cup xylitol honey
1/4 tsp hot pepper sauce
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well and enjoy. Makes 4 servings.
NUTRITIONAL COMPARISON: (6 shrimp)
OUTBACK Steakhouse coconut Shrimp = 690 calories, 21g fat, 29g protein, 67 carbs, 8 fiber
OUTBACK ORANGE Marmalade (1/4 cup serving) = 403 calories, 0g fat, 0g protein, 107g carbohydrates!!! 1.6g fiber
"Healthified" Coconut Shrimp = 252 calories, 14g fat, 30g protein, 12 carbs, 7g fiber (4 effective carbs)
"Healthified" Orange Marmalade (1/4 cup serving) = 29 calories, 0g fat, 0g protein, 2 carbs, 0 effective carbs
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Some people comment that they LOVE the Protein Waffles made with almond flour. I have one mother who writes me all the time on how that is the only way for her picky eaters to eat protein at dinner. But there are a few of you who comment that they are...
- Slow Cooker Jambalaya
Here is an easy dinner to throw together the night before. I put everything in a Crockpot and prepared the cauliflower rice the day before. When I woke up, I pulled the Crockpot shell out of the fridge, plugged it in. Then all I had to do when I got home...
- Coconut Flour Cake Donuts
1/2 cup of coconut flour 1/4 tsp Celtic sea salt 1/4 tsp baking soda 6 eggs 1/2 cup of Swerve 1 TBS coconut extract 1/2 cup coconut oil Preheat oven to 350 degrees F. In a large bowl, mix the dry ingredients together. Stir in the wet ingredients...
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This was a tasty dinner. Lots of flavors going on here. It takes a little time to prepare, but I prepared the Cauliflower Rice the night before along with pre-frying the basil. I also had the marinated shrimp ready to go when I got home from work, so...
- Shrimp And Pine Nut Risotto
4 1/2 cups "riced" cauliflower 2 TBS coconut oil or butter 1 small onion, diced 2 TBS white wine (optional...I didn't use) 1/2 cup chicken broth 1/4 cup butter 2 cloves garlic, minced 1 tsp chili powder 12 ounces medium shrimp, peeled and deveined,...