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
SHRIMP MACADAMIA
Provided by Food Network
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mash potatoes adding enough milk and butter to make a smooth mixture. Season with salt and pepper and set aside. Coat the shrimp in cold clarified butter and toss them in the chopped nuts. Heat clarified butter in a frying pan. Add the garlic clove and fry gently for 2 minutes. Drop in the coated shrimps. Remove the garlic and cook the shrimp 2 minutes on each side. After 4 minutes add the sherry and flame. Stir in the fresh butter and drizzle in the lemon juice. Pipe the creamed potatoes around the rim of the scallop shells and pour the shrimp into the center of the shells. Garnish each with a sprig of parsley and a dusting of paprika.
COCONUT/MACADAMIA FRIED SHRIMP
Number Of Ingredients 6
Steps:
- 1. Place shrimp in bowl of lightly salted ice water to cover set aside.2. Beat egg whites until foamy. Combine coconut and nuts in small bowl.3. Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites toss with nuts and coconut until completely covered. Fry in 350° F oil for about 2 minutes or until golden brown remove from pan drain. Portion and serve.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE, MACADAMIA, COCONUT BAKED SHRIMP WITH CITRUS SAUCE
No frying, fresh flavors and a great addition of macadamia nuts gives this baked shrimp a great taste. This really isn't hard and cooks very quickly. When I make this for a dinner party, I always get the jumbo shrimp, but a good extra large shrimp will work just fine. TIPS: For the pineapple juice in the recipe, I just bought a couple of cans of the sliced pineapple rings and used the juice in the recipe, but then baked the rings along side the shrimp for a nice side dish. Also ... I love to serve this with a very simple rice pilaf and add some chopped scallions and chopped macadamia nuts to tie all the flavors together. It makes a great easy side dish.
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 24 Shrimp, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein.
- Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp.
- Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side.
- NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy.
- Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture.
- Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown.
- Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy.
- Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm.
- Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.
SHRIMP WITH MACADAMIA NUT CRUST
These are delicious. Had them at a wedding and they were served on sweet potato latkes. Absolutely wonderful. You can also serve them with any fruit salad or cole slaw containing coconut.
Provided by glitter
Categories Spring
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Butterfly the shrimp by deeply cutting down fro the top of the head to the tail leaving on the tail.
- You want to remove the vein.
- Season the shrimp with the salt and pepper.
- Combine the nuts and flour and coat the shrimp well in the mixture.
- Heat the butter and oil on a low flame in a skillet only until they are melted together, then bring the flame up to medium.
- Sear the shrimp, turning only once.
- You want them to be a golden brown on each side.
- Be careful not to let them get too brown.
- The nuts burn easily.
- This will go very quickly.
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