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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This blissful originally appeared on Sugar-Free Mom. Republished with permission.
If you’ve never tried coconut shrimp, now is the time my friends! It’s basically an easy way to delight in tasty shrimp! Shrimp coated in shredded coconut which is then fried, pan-fried, baked, or even air fried! You can enjoy this as a meal by adding some delicious oven-fried broccoli and cauliflower and some miracle noodles for a complete family-friendly low-carb meal. You could also make this for a party and serve as an appetizer with some keto cocktail sauce. Either way, you cook these coconut shrimp will be divine and your family will be asking you to make it again and again!
Fried Coconut Shrimp Versus Air Fryer
Some people aren’t into frying, I get it. But I will say, if you are following a ketogenic diet, this is the best way to make this keto coconut shrimp. So tasty when fried in coconut oil in a skillet. But for those of you opposed to frying, I have given air fryer directions. We tried this recipe both ways and while the coconut shrimp was just as crispy in the air fryer, the family and I felt the coconut shrimp was tastier and more satisfying when fried in the coconut oil. Choose your favorite way and enjoy!
Keto Coconut Shrimp (Nut Free, Air Fryer Option)
Ingredients
- 1 pound shrimp peeled, cleaned, tails off
- 1/3 cup coconut flour
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1/3 cup unsweetened shredded coconut
- 1/2 cup crushed pork rinds
- 1/2 tsp salt
Instructions
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Set cleaned and peeled shrimp aside in the fridge until your coatings are mixed.
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Combine coconut flour, onion powder, paprika, garlic powder and salt and pepper together in a shallow bowl. Set aside.
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Place eggs in a shallow bowl and beat. Set aside.
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Add shredded coconut, crushed pork rinds and salt to a shallow bowl and whisk together to combine.
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Place 4-5 shrimp into the coconut flour spice bowl and coat on both sides. Dip into eggs then coat in shredded coconut and pork rind mixture. Place onto a baking sheet and finish coating the rest of the shrimp.
Frying in Oil
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Place coconut oil in a large skillet, heat over medium high heat, add enough coconut oil until you have about 2 inches once melted in pan. Temperature should reach 350 degrees F. Test oil by dropping a piece of shredded coconut into pan, if it sizzles, oil is ready.
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Place half the shrimp in one layer into the oil. Wait 2-3 minutes then turn over when nicely browned. Cook another 2-3 minutes then remove onto a baking sheet lined with paper towels to absorb excess oil. Continue the second batch of shrimp until all nicely browned on both sides.
Air Fryer Option
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Spray basket with avocado or coconut oil cooking spray. Place half the shrimp in the basket. Cook for 5 minutes at 400 degrees F. Flip over and cook another 5 minutes or until nicely browned and crispy. Finish with the second batch and stick to same procedure.
Notes
Optional Cocktail Sauce to serve: Sugar-Free Keto Cocktail Sauce
Net Carbs: 3g
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
