Easiest Way to Make Coconut Butter Chocolate Keto

Keto Fried Coconut Shrimp

These low carb chocolate cupcakes are made up of easy, keto staples that you probably already have in hi kd, coconut oil is the best replacement for butter.

Recipe Summary 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.

Ingredients | Coconut Butter Chocolate Keto

1 pound peeled and deveined jumbo shrimp, thawed if frozen

¼ teaspoon sea salt

¼ teaspoon black pepper

½ cup coconut flour

1 teaspoon garlic powder

1 teaspoon onion powder

2 eggs

2 tablespoons water

⅔ cup finely chopped macadamia nuts

⅔ cup unsweetened shredded coconut

2 tablespoons ghee, or more to taste

Directions

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

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.

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.

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.

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

See the recipe for cilantro-jalapeno aioli.

Info | Coconut Butter Chocolate Keto

prep: 20 mins cook: 10 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Keto Fried Coconut Shrimp

Appetizers and Snacks, Seafood, Shrimp,