Low-Carb Coconut Shrimp
Low-Carb Coconut Shrimp
Crispy Coconut Shrimp Made with Almond Flour (Low Carb!)
Transform your shrimp into delicious, crispy coconut shrimp without using any flour! This recipe offers a low-carb alternative, perfect for those mindful of their carbohydrate intake. Enjoy the delightful contrast of a crunchy coating and tender, juicy shrimp. It’s a healthy and flavorful dish that’s surprisingly easy to make.
Coconut Shrimp Ingredients- 16 large shrimp, peeled and deveined
- 1 cup almond flour
- 1 large egg, beaten
- 1/2 cup shredded unsweetened coconut
- Avocado oil or coconut oil, for frying
Cooking Instructions
Step 1
Pat the shrimp dry with paper towels to ensure the coating adheres well. First, dredge each shrimp in the almond flour, coating them evenly. Gently press the flour onto the shrimp.
Step 2
Next, dip the almond-flour-coated shrimp into the beaten egg, making sure each piece is fully submerged and coated.
Step 3
Finally, roll the egg-dipped shrimp in the shredded coconut. Press the coconut flakes firmly onto the shrimp to create a good crust. This step is key to achieving that signature crispy coconut exterior.
Step 4
Your 16 shrimp are now ready to be transformed into delicious coconut shrimp. This simple coating process yields impressive results.
Step 5
Heat a generous amount of avocado oil or coconut oil in a skillet or deep fryer over medium heat. Once the oil is hot (a small piece of coconut flakes should sizzle immediately), carefully add the prepared coconut shrimp.
Step 6
Fry the shrimp for about 2-3 minutes per side, or until they are golden brown and cooked through. They should be crispy on the outside and tender on the inside. Remove the shrimp from the oil and drain on paper towels before serving. Enjoy your homemade crispy coconut shrimp!
