Crunchy Keto Coconut Shrimp With Creamy Dipping Sauce Recipes
CRUNCHY KETO COCONUT SHRIMP WITH CREAMY DIPPING SAUCE
Provided by Bree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- To make the sauce, in a bowl combine all the ingredients.
- Season to taste with salt and set aside.
- In a shallow bowl, beat the eggs with salt and black pepper and set aside.
- Add the shredded coconut, coconut flour, Creole seasoning, garlic powder and salt and black pepper to taste to another bowl and mix to combine.
- Dip each shrimp in the eggs then press in the shredded coconut mixture.
- Pour the frying oil to depth of 1/2 inch in a large skillet and heat it over medium-high heat.
- Fry the shrimps in batches until golden brown, about 2-3 minutes per batch.
- Serve with dipping sauce.
Nutrition Facts : ServingSize 1, Calories 360, Sugar 3.5g, Fat 19.8g, Carbohydrate 10.3g, Fiber 5.4g, Protein 35.9g
LOW-CARB COCONUT SHRIMP RECIPE
This Keto Coconut Shrimp Recipe makes crunchy and flavorful coconut shrimp that your whole family will love. This recipe also includes what we think is the best low-carb sweet and spicy dipping sauce for coconut shrimp. This recipe is suitable for those following a low-carb, Keto, gluten-free, Atkins, or Banting diet.
Provided by Harper
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Transfer the defrosted shrimp to a large plate line with paper towels. Next, using another paper towel, pat the shrimp dry to remove any excess moisture.
- Prepare three shallow bowls for breading process. In the first bowl, whisk together all of the ingredients of the breading mixture until thoroughly combined.
- In the second bowl, beat the two eggs together.
- In the final bowl, combine all the ingredients of the coconut mixture and stir until evenly combined.
- Next, one by one, dip the shrimp into each mixture while holding onto the shrimp's tail. Make sure that the shrimp is evenly coated by each mixture. Start out by dipping the shrimp in the breading mixture. Next, dip the shrimp in the egg mixture. Finally, dip the shrimp in the coconut mixture, flipping as necessary to coat each side.
- In a large skillet, add avocado oil (or other high-temperature oil of choice) until it lines the bottom of the pan in 1-2 cm of oil, depending on your preference. Preheat the oil over medium heat until hot before adding the shrimp. Carefully place 4-5 shrimp in the pan at a time. Cook on each side just until golden brown. When thouroughly cooked, transfer shrimp to a plate lined with paper towels to soak up the excess oil. Serving with dipping sauce and garnish with fresh parsley, if desired.
Nutrition Facts : ServingSize 5 shrimp, Fat 20 g, Fiber 3 g, Calories 266 kcal, SaturatedFat 10 g, Cholesterol 174 mg, Sugar 1 g, Carbohydrate 6 g, Sodium 690 mg, Protein 15 g, UnsaturatedFat 4 g
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