Description
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.
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- ¼ cup coconut flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 eggs, or more as needed
- 1 cup macadamia nuts
- 1 cup unsweetened shredded coconut
- 2 tablespoons ghee, or more to taste
- 1 pinch sea salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 4