Keto Coconut Shrimp
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

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.