Low Carb Coconut Shrimp
This sugar-free version of coconut shrimp can be used as an appetizer, party food, or main course. There is a little sweetener in the coating because the popular restaurant versions are sweet, but this is optional. You may find that the Spicy Sweet Dipping Sauce has enough sweetness.
1 pound large raw shrimp, peeled and deveined (thaw if frozen)
1/3 cup coconut flour
1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons water
1/2 cup shredded coconut – unsweetened
cooking oil of your choice
- Mix coconut flour with red and black peppers, and salt.
- Whisk the eggs with a fork in a small dish, and mix with the 2 tb water. Add sweetener if desired.
- Put shredded coconut in a separate dish.
- Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
- Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off – you just want a thin coating.
Then dip in egg, again shaking off the excess. Finally, roll in coconut.
- Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don’t crowd the pan, which will lower the temperature of the oil – this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.
- Remove from the pan to a paper towel or cooling rack. Serve with sweet and spicy dipping sauce, if desired.
Note: It’s probably not possible to get exact nutritional numbers. Frying temperature will affect the amount of oil absorbed, and the exact amount of coconut breading will vary. The following is my estimate, from the best I can tell.
Health and Wellness Associates