Low Carb Keto Coconut Shrimp
Low Carb Keto Coconut Shrimp
I couldn't resist these tasty coconut shrimp and their addictive sweet and spicy sauce any longer.
Then I fried them in coconut oil, so they'd have coconut coming and going.
Ingredients
- 2 egg whites
- 1/4 cup coconut flour
- 3/4 cup unsweetened flaked coconut
- 1 pound raw jumbo shrimp, shelled and deveined with tails left on
- coconut oil for frying*
Instructions
- In a medium sized bowl, use an electric hand mixer to whip egg whites until soft peaks form.
- Add coconut flour to a medium sized bowl and flaked coconut to another medium sized bowl.
- Dredge the shrimp in coconut flour.
- Dip the shrimp in whipped egg whites.
- Press the shrimp into flaked coconut to coat.
- In a large skillet, add a 1/2 inch of coconut oil and heat over medium heat.
- Add shrimp to the pan in 3 batches. Cook for 2-3 minutes on each side until browned and cooked through. The shrimp will curl up and become opaque as it cooks.
- Remove shrimp to a paper towel lined plate to drain. Serve immediately.
Original Recipes Visit Low Carb Keto Coconut Shrimp @ resolutioneats.com
