Keto Fried Coconut Shrimp

Pair this keto coconut shrimp recipe with cilantro-jalapeno aioli to make a tasty appetizer or light meal. This Allrecipes Magazine recipe is based on TanaAmen's Keto Coconut Shrimp.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 321 Calories

Ingredients

• 2 tablespoons water
• 2 large eggs eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt
• ½ cup coconut flour
• 2 tablespoons ghee, or more to taste
• 1 pound peeled and deveined jumbo shrimp, thawed if frozen
• ⅔ cup finely chopped macadamia nuts
• ⅔ cup unsweetened shredded coconut

Recipe Instructions

Step 1

Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.

Step 2

Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.

Step 3

Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.

Step 4

Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.

Step 5

Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.