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Keto Fried Coconut Shrimp

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Recipe Summary Keto Fried Coconut Shrimp

Pair this keto coconut shrimp recipe with cilantro-jalapeno aioli to make a tasty appetizer or light meal. This Allrecipes Magazine recipe is based on TanaAmen's Keto Coconut Shrimp.

Ingredients | Lcbo Magazine Recipes

1 pound peeled and deveined jumbo shrimp, thawed if frozen

¼ teaspoon sea salt

¼ teaspoon black pepper

½ cup coconut flour

1 teaspoon garlic powder

1 teaspoon onion powder

2 eggs

2 tablespoons water

⅔ cup finely chopped macadamia nuts

⅔ cup unsweetened shredded coconut

2 tablespoons ghee, or more to taste

Directions

Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.

Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.

Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.

Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.

Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

See the recipe for cilantro-jalapeno aioli.

Info | Lcbo Magazine Recipes

prep: 20 mins cook: 10 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Keto Fried Coconut Shrimp

Appetizers and Snacks, Seafood, Shrimp,