Keto Coconut Shrimp Food

CRUNCHY KETO COCONUT SHRIMP WITH CREAMY DIPPING SAUCE

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.

BAKED KETO COCONUT SHRIMP RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
• If your shrimp is frozen, run it under luke-warm water to thaw it a bit. Pat dry.
• Arrange three bowls - one with beaten eggs, one with coconut flakes, and one with a mixture of coconut flour, garlic powder, smoked paprika, sea salt, and black pepper.
• Dredge each piece of shrimp in the coconut flour mixture, dip in the egg shaking off the excess, and finally press/roll in the coconut flakes. Place on the wire rack.
• Bake the shrimp for 4 minutes. Flip and cook for 5-6 more minutes, until firm and cooked through. Place under the broiler for 1-2 minutes, until lightly golden.

LOW-CARB COCONUT SHRIMP RECIPE

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.

KETO COCONUT SHRIMP

Steps:

• Begin by preparing all of the ingredients, peel, and devein the shrimp. Make the dipping sauce (or another sauce) by combining all of the ingredients in a bowl.
• Add all of the spices, salt, and pepper to the coconut flour and stir. In a separate bowl, whisk the eggs together.
• Preheat the oil in your deep fryer or pot to 350°F.
• Get a plate or platter ready to place the uncooked battered shrimp on. Get another plate or platter ready with a paper towel to place the cooked shrimp on.
• Take a shrimp and dip it into the coconut flour mixture first. Make sure to coat the whole shrimp in the mixture. This will help the eggs stick to the flour.
• Next, take the shrimp and dip it into the eggs and then into the shredded coconut. You can lightly dip the shrimp into the coconut or press lots of shredded coconut onto the shrimp for extra crunch.
• Once you have all of the shrimp ready, place the shrimp into the fryer basket or pot. Only fill the basket halfway to ensure even cooking. Carefully lower the basket into the hot oil. Fry for 3-4 minutes or to light golden color. Do not overcrowd the deep fryer or pot with shrimp. Add shrimp to the deep fryer or pot in batches. When the shrimp is done cooking, use a slotted spoon and gently lift it out of the oil and onto the plate lined with a paper towel. Consume immediately with a dipping sauce.

KETO FRIED COCONUT SHRIMP

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.

KETO COCONUT SHRIMP

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.