Keto Coconut Shrimp
Ingredients:
16 Raw Medium Shrimp
2 Large Eggs
1 TBSP Pyure Sweetener or 2 TBSP Lakanto Monkfruit Sweetener
2 TBSP Unsweetened Coconut Milk
1/3 Cup Coconut Flour
1/2 Cup Unsweetened Coconut Flakes
3/4 Cup Coconut Oil
OPTIONAL DIPPING: Garlic Chili Sauce
Directions:
Peel the shrimp and set aside.
Crack the eggs into a small bowl, and add the Sweetener of your choice (optional), and the Coconut Milk.
Stir until well blended and set aside.
Place Coconut Flour in a Medium Bowl.
Place Unsweetened Coconut Flakes in another Medium Bowl.
In a medium skillet on medium heat, warm up Coconut Oil to 280-290 Degrees F. Coconut Oil has a low smoke point, and you will need to make sure that you do not overheat it.
Coat the Shrimp in the Coconut Flour, then the Egg Mixture, then the coconut flake and set aside until all shrimp are coated equally.
When the Coconut Oil is up to temperature place 8 shrimp at a time into the pan, and cook for about 2 minutes per side before removing and setting on a plate covered in a double layer paper towel to drain and cool.
Serve with either Garlic Chili Sauce or the sauce of your choosing!
Servings: 2
Serving Size: 8 shrimp
Nutritional Information: Calories: 650, Fat: 57g, Carbohydrates: 11g, Fiber: 7g, Protein: 41g
