Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8