Keto Coconut Shrimp recipe
All Recipes Appetizers and Snacks Seafood Shrimp
Ingredients
- 1 pound jumbo shrimp, peeled and deveined ¼ cup coconut flour ½ teaspoon onion powder ½ teaspoon garlic powder 2 eggs, or more as needed 1 cup macadamia nuts 1 cup unsweetened shredded coconut 2 tablespoons ghee, or more to taste 1 pinch sea salt and ground black pepper to taste
Nutrition Info
- 732 caloriescarbohydrate: 26.6 gcholesterol: 254.9 mgfat: 60.7 gfiber: 10.5 gprotein: 27.2 gsaturatedFat: 24.4 gservingSize: -sodium: 425.9 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Keto Coconut Shrimp
Directions
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Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
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.
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.
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.