Hey! Thanks for stopping by Keto Just Right. Today we have brought to you a delicious keto friendly and low carb recipe for crispy fried coconut shrimp! It has 8 net carbs per serving which we have at 8 medium shrimp per person. We had some almond flour left over, so the carb and calorie counts are actually slightly lower. We hope you enjoy this recipe as much as we do!!
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The ingredients include the following:
1 pound shrimp (my recipe included 50 shrimp)
Oil for frying
2 tablespoons heavy whipping cream
1 cup almond flour
1 cup unsweetened coconut flakes
1/2 cup parmesan cheese, finely grated
salt and pepper shrimp to taste
(you can always adjust the seasoning to your liking, add in special spices etc).
Season shrimp to taste, salt, pepper, garlic powder, onion powder etc.
Whisk eggs and whipping cream until combined
Leave almond powder in a separate container
Combine unsweetened coconut flakes and parmesan cheese until well blended. You can crunch the coconut flakes if they are two large.
Heat oil in pan with the fire on low to medium heat.
Dip shrimps into almond flour, then into egg batter, then into the coconut/parmesan breading and then into the oil. Fry for 1.5 minutes to 2 minutes on each side. The crust will be a golden brown. When you first put it in the skillet don’t move it until the crust hardens a little bit because you don’t want the crust soft crust to crack or fall off. Once done remove from heat and place on a wire rack. Placing on a wire rack will allow excess oil to drip down vs. settling at the bottom of the shrimp and making the crust soggy.
ALTERNATIVE COATING METHOD:
This alternative coating method helps the breading last to cover all of your shrimp. You will run out of coconut/parmesan breading if you use the method in the video.
Place half of the coconut/parmesan breading on a cookie sheet or parchment paper, spread it out thinly over the surface of the cookie sheet/parchment paper. After dipping the shrimp into the flour and egg batter, lay each shrimp onto the coconut/parmesan breading. After the shrimp are laid out, sprinkle the remaining coconut/parmesan breading onto the shrimp. Tap lightly with a fork to ensure it holds onto the shrimp. Then place in frying pan as instructed above.
These are best served fresh, they do not re-heat as well. We reheated them by heating in the microwave for 45 seconds, then placing them on a wire rack in the oven (foil underneath to catch dripping oil) and broiling them for 4 to 5 minutes. Let them stand for about a minute before eating.
Recipe is for 6 Servings
Serving size 8 Shrimp
NUTRITION PER SERVING:
Saturated Fat 15
(8 net carbs)
NUTRITION DOES NOT INCLUDE FRYING OIL OR SEASONINGS
Thanks for visiting us at Keto Just Right and be sure to subscribe for more delicious keto and low carb recipes. Thanks! David & Renee