Keto Coconut Shrimp with Dipping Sauce
Tender succulent shrimp are breaded with coconut, fried and served with a sweet and spicy dipping sauce.
Servings: 4 (6 shrimp)
Net Carbs: 4
INGREDIENTS:
SHRIMP
- 1 pound raw jumbo shrimp, peeled, deveined with tails on
- ¼ cup coconut flour
- 1 cup unsweetened shredded coconut
- 1 whole egg, beaten
- Avocado Oil, or other mild flavored Keto friendly oil
DIPPING SAUCE
- ¼ cup mayonnaise
- ¼ cup Sambal
- 2 tablespoons sugar-free apricot jam
- 2 teaspoons fresh lime juice
- Pinch of salt
INSTRUCTIONS:
Add all the dipping sauce ingredients together in a small mixing bowl, and whisk until it’s well combined. Set aside and keep at room temperature, to allow the flavors to meld together while you fry the shrimp.
Add the coconut flour to bowl, the beaten egg to another and the shredded coconut to a third bowl to set up your breading station. Take each piece of shrimp by the tail, lightly coat in the coconut flour, shaking off any excess.
Then dip it into the egg, allowing excess egg to drip off.
And lastly, dip into the coconut, making sure the shrimp is well coated.
Heat a large nonstick skillet to medium heat and fry the shrimp for a couple of minutes on each side.
TIPS:
Shrimp cook super fast and the coconut will brown quickly, so be sure not to overcook them. You definitely want to stay close by and be ready to flip them quickly.
Work in small batches, so you don’t overcrowd the pan, which will make them harder to flip. Allow to drain on paper towels while you fry up the rest.
Serve immediately with the dipping sauce on the side.
Source: Christian
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