Irresistible Coconut Shrimp: The Ultimate Keto Recipe

Ingredients

• Thaw the jumbo shrimp, peeled and deveined, weighing a pound
• Sprinkle a pinch of sea salt and black pepper, each a quarter teaspoon
• Prepare half a cup of coconut flour, with a teaspoon each of garlic and onion powder
• Combine two eggs with two tablespoons of water for the batter
• Mix finely chopped macadamia nuts and unsweetened shredded coconut, two-thirds cup of each
• Add ghee to preference, around two tablespoons or more

Step 1

Prepare the baking sheet by lining it with parchment paper first. Next, gently season the shrimp with a sprinkle of salt and pepper.

Step 2

In a shallow dish, combine the aromatic blend of coconut flour, garlic powder, and onion powder. In another dish, whisk together the eggs and water until well blended. Then, in a separate dish, mix the macadamia nuts and coconut for a delightful crunch.

Step 3

Now, take each shrimp and coat it with the coconut flour mixture, ensuring an even coverage. Dip the coated shrimp into the egg mixture, followed by a generous roll in the macadamia-coconut mix. Place these beautifully coated shrimp on the prepared baking sheet.

Step 4

In a large skillet, melt 2 tablespoons of ghee over medium heat. Add half of the shrimp and cook them until they turn a gorgeous golden brown and are cooked through, about 3 to 4 minutes.

Step 5

Once done, transfer the cooked shrimp to a plate lined with paper towels to drain any excess oil. Repeat the cooking process with the remaining shrimp, adding more ghee as needed to achieve that perfect crispiness.