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My review
Keto Coconut Shrimp
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TanaAmen
"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."
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Ingredients
25 m servings 732Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Almond flour may be substituted for coconut flour, if desired.
- Refined coconut oil or butter may be used in place of ghee, if preferred.
Nutrition Facts
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3/9/2020
I was going to give this 1 star because I had to force myself to eat it since I fixed it for dinner for my husband and myself. The chef shows small shrimp in the photo for the recipe above, but ...