Name: Keto Coconut Shrimp
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Jumbo shrimp, peeled and deveined - 1 pound; Coconut flour - ¼ cup; Onion Powder - ½ teaspoon; Garlic powder - ½ teaspoon; Eggs, or more as needed - 2; Macadamia nuts - 1 cup; Unsweetened shredded coconut - 1 cup; Ghee, or more to taste - 2 tablespoons; Sea salt and ground black pepper to taste - 1 pinch

Ingredients for - Keto Coconut Shrimp

1. Jumbo shrimp, peeled and deveined 1 pound

2. Coconut flour ¼ cup

3. Onion Powder ½ teaspoon

4. Garlic powder ½ teaspoon

5. Eggs, or more as needed 2

6. Macadamia nuts 1 cup

7. Unsweetened shredded coconut 1 cup

8. Ghee, or more to taste 2 tablespoons

9. Sea salt and ground black pepper to taste 1 pinch

How to cook deliciously - Keto Coconut Shrimp

1 . Stage

Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.

2 . Stage

Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.