Optavia Coconut Shrimp Waffles

Optavia Coconut Shrimp Waffles

Ingredients:

• ¼ cup light cream cheese
• 3 large eggs, beaten
• 6 tbsp shredded coconut, unsweetened, toasted
• 3 tbsp almond flour
• 2 tbsp chives, chopped
• ½ packet calorie-free sweetener, divided
• 21 oz. cooked shrimp, chopped
• Cooking spray
• 4 tbsp canned coconut milk
• 1½ tsp lime juice
• 2 cups shredded red or green cabbage
• 1 cup thinly julienned cucumber
• 1 cup julienned red bell pepper
• ½ cup thinly julienned radishes
• ½ cup sliced scallions
• ¼ cup chopped cilantro
• 1 tbsp chopped fresh mint
• 4 medium butter or Boston bibb lettuce leaves

Optavia Coconut Shrimp Waffles

Directions:

1. In a mixing bowl, beat the cream cheese with a spatula or wooden spoon until smooth. Whisk in the beaten eggs until thoroughly combined.
2. Stir in the shredded coconut, almond flour, chives and ¼ teaspoon calorie free sweetener. Add the chopped shrimp and toss to combine.
3. Preheat a waffle iron and spray both sides with the cooking spray.
4. Put an adequate amount of the coconut shrimp mixture in your waffle iron (the amount may vary depending on the waffle iron’s size), and cook until golden brown, about 10 minutes.
5. Once done, remove the waffles and place on a wire rack.
6. Repeat until the mixture is used up.
7. In a small bowl, combine the coconut milk, lime juice and ⅛ teaspoon of the calorie free sweetener. Chill until ready to serve.
8. Combine the cabbage, cucumber, red bell pepper, radish, scallions, chopped cilantro and chopped mint.
9. To serve, divide coconut shrimp waffles among plates. Place a lettuce cup on each plate, and fill each with a quarter of the vegetables (about 1⅓ cup per serving). Drizzle with 1 tablespoon of the coconut dressing and serve.