Shrimpanzee's Coconut Shrimp with Sweet & Sour Sauce

In lieu of standard flour, this tropical-inspired recipe uses coconut flour, which is loaded with heart-healthy fiber. It's also gluten free, making it safe for those with celiac disease. Since the shrimp is broiled, not fried, but still looks indulgent, your kids will never know it's actually nutritious. Get little ones involved with the preparation by asking them to help make the sweet and sour sauce -- it's super simple! Serve with a side of pineapple brown rice. Simply mix cooked rice with diced pineapple pieces, sautéed onions and red bell pepper and serve.

Ingredients: 1/4 cup coconut flour 1/2 tsp salt Pinch of black pepper 2 eggs, whisked 1 cup unsweetened shredded coconut flakes 1 pound peeled and deveined raw shrimp, tails off

Directions: Preheat oven to "broil" setting.

Rinse shrimp under water and pat dry.

Season with salt and pepper.

Place coconut flour in a bowl, whisked eggs in a separate bowl, and shredded coconut in a third.

Lightly coat the shrimp in the coconut flour and gently tap to remove excess flour.

Dip the flour-coated shrimp in the egg and coat in the shredded coconut.

Place coconut shrimp on a cookie sheet sprayed with cooking oil.

Once all the shrimp are on the rack, lightly spray them with cooking oil.

Place cookie sheet on the middle rack of your oven and broil for 3 minutes on each side.

Serve with dipping sauce.

Sweet & Sour Sauce Ingredients: 1/2 cup organic ketchup 2 tbsp honey or agave nectar 3 tbsp balsamic vinegar 1 tbsp water 1 tsp low sodium soy sauce 1/2 tsp ginger, minced

Sweet & Sour Sauce Directions: Combine and mix ingredients in a bowl and serve with shrimp. Enjoy!

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