AppetizerReader ratedQuick & Easy
Keto Coconut Shrimp Fry
This crispy, flavorful shrimp fry is perfect for anyone following a keto lifestyle who still wants a delicious treat. With a crunchy coconut coating and a hint of spice, it’s an easy dish to whip up any night of the week.
◷30 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Prep and Season Shrimp
Start by lining a baking sheet with parchment paper. Season the shrimp with a little salt and pepper. In one shallow bowl, mix together the coconut flour, garlic powder, and onion powder. In another bowl, whisk the eggs and water until combined. Then, in a third bowl, mix the crushed macadamia nuts with the shredded coconut.
2
Coat and Bread Shrimp
Coat each shrimp first in the coconut flour mixture, making sure all sides are covered lightly. Next, dip them into the egg wash, and finally press them into the macadamia-coconut mix so they’re well coated. Place the breaded shrimp on the prepared baking sheet.
3
Saut Shrimp in Ghee
Heat about 2 tablespoons of ghee in a large skillet over medium heat until it’s melted and shimmering. Add half of the shrimp to the pan and cook, turning frequently, until they’re golden brown and cooked through—this should take around 3 to 4 minutes. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the rest of the shrimp, adding more ghee if you need to.
Why You’ll Love This Recipe
This dish is a perfect blend of crispy and juicy with a rich coconut flavor that fits well into a low-carb lifestyle. It’s easy to make and satisfies cravings for something crunchy without the extra carbs.
Serving Suggestions
Serve with a tangy dipping sauce like spicy mayo or sugar-free sweet chili sauce. A side of leafy greens or cauliflower rice makes a great low-carb pairing to complete the meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to keep the coating crispy instead of using a microwave.
