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keto coconut shrimp - low carb


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Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 6

Cost: $5.80 /serving


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Step 1

Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.

Step 2

Break the eggs into a small bowl and beat well with a fork until fully combined.

Step 3

Dip the shrimp into the egg mixture and then into the coconut mixture, rolling carefully to coat.  Don’t handle the shrimp too much or the coating will fall off.

Step 4

Fill a large pot with oil, about 3 inches deep.  Alternatively you can use a deep fryer and set it to 375 degrees.

Step 5

Heat the pot on the stove, uncovered, over medium high heat until the oil is between 350 and 375 degrees.  (If you don’t have a thermometer, you know the oil is ready when a small piece of bread turns golden brown within one minute of adding to the oil.  Don’t eat the bread! ?)

Step 6

Once the oil is at the proper temperature, add about 1/3 of the shrimp to the pan.

Step 7

Cook for 2 – 3 minuets or until golden brown and firm.  Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain.

Step 8

Repeat with the remaining 2/3 of the shrimp, 1/3 at a time.

Step 9

Serve hot.

Step 10

Combine all of the sauce ingredients in a small bowl.

Step 11

Stir well and serve with the hot shrimp.

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