Description
Crispy Coconut Shrimp with Pineapple Sauce delights your palate!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 cup coconut oil (for frying)
- For the pineapple sauce:
- 1/2 cup fresh pineapple, finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol (or preferred keto sweetener)
- 1 teaspoon lime juice
- 1/4 teaspoon salt
Instructions
- In a shallow bowl, combine almond flour, garlic powder, paprika, salt, black pepper, and cayenne pepper. In another bowl, beat the eggs. Place the shredded coconut in a third bowl.
- Dip each shrimp first into the egg, then coat with the almond flour mixture, and finally roll in the shredded coconut until fully coated.
- Heat coconut oil in a large skillet over medium heat. Once hot, add the shrimp in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- For the pineapple sauce, combine the chopped pineapple, apple cider vinegar, erythritol, lime juice, and salt in a small bowl. Mix well and let sit for 10 minutes to allow flavors to meld.
- Serve the crispy coconut shrimp warm with the pineapple sauce on the side for dipping.
Notes
- For added flavor, marinate the shrimp in lime juice and garlic for 30 minutes before breading.
- Substitute the pineapple sauce with a sugar-free sweet chili sauce for a different dipping option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 200mg