- 12 large, raw and peeled shrimp
- Pinch each salt and pepper
- 2 egg whites, beaten
- ½ cup unsweetened desiccated coconut
- ¼ cup fresh breadcrumbs
- 2 Tbsp vegetable oil
- ¼ cup mayonnaise
- ½ tsp sriracha
- 4 Brussels sprouts, finely sliced
- 1 tsp olive oil
- 1 tsp lemon juice
- 4 slices COBS Chia White Loaf, toasted
Sprinkle shrimp with salt and pepper. Add egg whites to a shallow bowl. In second shallow bowl, combine coconut and breadcrumbs. Dip each shrimp in egg white, letting excess drip off. Dredge in coconut mixture, letting excess drip off. Set on plate.
In large, nonstick skillet, heat oil over medium heat. Cook shrimp, turning once, until breadcrumbs are golden and shrimp are pink inside, about 2 minutes per side. Set aside.
Meanwhile, in small bowl, combine mayonnaise and sriracha; set aside. In separate small bowl, combine Brussels sprouts, olive oil and lemon juice.
Spread mayonnaise mixture over one side of each piece of bread. Arrange Brussels sprouts mixture over top of two of pieces of bread. Top each with 6 shrimp. Close each sandwich with remaining pieces of bread, mayonnaise side down.