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.
Provided by Allrecipes Magazine
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 14.8 g, Cholesterol 133 mg, Fat 24.2 g, Fiber 5.9 g, Protein 13.7 g, SaturatedFat 9.6 g, Sodium 228.6 mg, Sugar 1.4 g
KETO COCONUT SHRIMP
My coconut shrimp is a great choice for a keto snack. I like the coarse, long shredded coconut. The smaller the shrimp, the faster they will cook. Serve with spicy aioli sauce.
Provided by TanaAmen
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
- Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
- Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
- Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
- Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.
Nutrition Facts : Calories 732 calories, Carbohydrate 26.6 g, Cholesterol 254.9 mg, Fat 60.7 g, Fiber 10.5 g, Protein 27.2 g, SaturatedFat 24.4 g, Sodium 425.9 mg, Sugar 3.6 g
KETO COCONUT SHRIMP WITH SPICY AIOLI DIPPING SAUCE
Old school cool, these Tiki-culture snacks are quick and easy to make. Their lacy-crunchy exterior can also be achieved by baking them in a single layer on a parchment-lined sheet pan in a preheated 400°F (200°C) oven for 15 minutes.
Provided by Keto-Mojo
Categories Appetizer Main Course Dinner Kid-Friendly
Number Of Ingredients 13
Steps:
- Rinse the shrimp in cold water, drain and dry with paper towel.
- Set up 3 shallow bowls. In one bowl, combine the coconut flour, onion, and garlic powder with 1/4 teaspoon salt and 1/8 teaspoon pepper. In another bowl, whisk the egg with 1 tablespoon water. In the third bowl, combine the coconut flakes and the pork rind crumbs.
- Dredge each shrimp into the coconut flour, tapping off any excess. Next, dip it into the egg mixture. Finally, toss it in the coconut-pork crumb mixture, using your hands to gently press the mixture onto the shrimp. Place each shrimp onto a plate or parchment lined baking sheet.
- Make the sauce: in a small bowl, whisk together the mayonnaise, chili garlic sauce, sweetener, and lime juice. Refrigerate until use.
- Set a wire rack or some paper towels over a sheet pan. Heat the oil in a medium sauté pan over medium-high heat. Working in batches to not overcrowd, add the shrimp and sauté 1-1/2 minutes per side, until the exterior is golden brown and the shrimp is pink and cooked through. Remove the shrimp to the prepared rack. Sprinkle with salt, then serve with the dipping sauce on the side.
KETO COCONUT FLOUR BROWNIES RECIPE
Make keto brownies with coconut flour that bake up moist and rich, with simple ingredients and just 1.7g net carbs! This coconut flour brownie recipe is the fudgiest of them all.
Provided by Maya Krampf
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8 in (20x20 cm) baking dish with parchment paper and grease lightly.
- Melt the butter and 1 cup of chocolate chips in a double boiler on the stove, stirring occasionally. Set aside to cool for a couple of minutes.
- Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
- In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
- Add the dry mixture to the food processor and pulse until smooth.
- Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
- Bake about 20-30 minutes, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.
Nutrition Facts : Calories 132 kcal, Carbohydrate 9.3 g, Protein 1.5 g, Fat 12 g, SaturatedFat 4.1 g, TransFat 0.2 g, Cholesterol 38.5 mg, Sodium 99.8 mg, Fiber 7.6 g, Sugar 0.3 g, ServingSize 1 serving
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