Keto Friendly Coconut Shrimp has an easy to make low carb coconut breading for the shrimp that is fried to crispy perfection!
- 1 pound jumbo shrimp peeled and deveined
- 1 egg
- 1 cup unsweetened coconut flakes
- 3 tablespoons coconut flour or almond flour
- kosher salt, pepper
- vegetable oil (enough to fill a small saucepan an inch or two deep)
- Optional: old Bay aioli dipping sauce or low carb dipping sauce of choice
- 1/2 cup mayo
- 1/2 tablespoon old Bay seasoning
- 1/2 tablespoon lemon juice
- a few dashes of your favorite hot sauce
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Pat the shrimp dry very well with paper towels.
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Crack the egg in one bowl and beat it with a fork. Combine the unsweetened coconut flakes, coconut or almond flour, kosher salt and pepper in a separate bowl.
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Fill a small saucepan about one or two inches deep with vegetable oil. Set it over medium heat for four to five minutes and use a thermometer to check when the oil reaches 350 degrees.
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Once the oil reaches 350 degrees dip a few shrimp in the egg and then coat well with the coconut. Gently place four to five shrimp at a time into the oil for one to two minutes.
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Once golden brown, remove them and place on paper towels. Repeat with the remaining shrimp.
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Serve with the old Bay aioli or low carb dipping sauce of choice.
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Combine all ingredients in a bowl and serve with the shrimp for dipping.