Keto Fried Coconut Shrimp recipe

All Recipes Best Recipe Appetizers and Snacks Seafood Shrimp

Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 228.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

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

Recipe Yield

8 servings

Recipe Note

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.

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