Keto Coconut Shrimp
3.2g
Net Carbs
25.6g
Protein
21.2g
Fat
2.1g
Fiber
321
Calories
Ingredients:
- 1 pound Shrimp
- 1 large Egg (Whole)
- 2 tablespoons Canola Vegetable Oil
- 3/4 cup Coconut, shredded, unsweetened
- 1/2 teaspoon Black Pepper
- 3/4 teaspoon Salt
- 2/3 tablespoon Tap Water
Directions:
- Peel and devein the shrimp; set aside. Beat the egg in a small bowl with 2 teaspoons water. In another bowl combine the coconut, salt and black pepper.
- Preheat a skillet over medium-high heat and add 1 tablespoon of oil. Dip each shrimp into the egg and then into the coconut mixture, set into the pan once the oil begins to shimmer. Repeat for each shrimp until the pan has about 10 shrimp with about 1/2-inch space between each one. Cook for about 3 minutes each side until the coconut starts to brown and the shrimp begins to curl up and turn pink. Flip over and cook an additional 3 minutes adding oil if necessary. Transfer to a plate with a paper towel and then repeat for the remaining shrimp until all are cooked. Serve with a sweet and tangy sauce such as Sweet Ginger Chili Sauce.
