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Export 13 ingredients for grocery delivery
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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