Keto Coconut Shrimp with Sweet Chili Garlic Sauce
This delicious Keto Coconut Shrimp will quickly join your low-carb dinner rotation! This low-carb seafood dinner can be cooked in 30 minutes or less on the stove, in the oven, or in an Air Fryer!
Equipment
Ingredients
- 1 pound large shrimp peeled and deveined (my bag was 24/pound)
Bowl 1
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Bowl 2
- 2 large eggs
- 1 tablespoon sweet chili garlic sauce
Bowl 3
- 3/4 cup pork rind panko
- 1 cup unsweetened coconut flakes*
- 1 1/2 tablespoon confectioners monkfruit
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne if desired
- You will also need oil for frying. You can use vegetable canola, or avocado oil.
Instructions
- You will need three separate bowls to bread the shrimp:
Bowl 1: Combine the coconut flour, salt and pepper.
Bowl 2: Combine the eggs and chili garlic sauce.
Bowl 3: Combine the pork rind panko, coconut flakes, sweetener and spices. - Roll the shrimp in each bowl, using your fingers, a fork or tongs to make this easy. Set the breaded shrimp on a baking sheet or cutting board as you work.
- When ready to fry add about 1 inch of oil to a large skillet. Heat the oil over medium heat and fry 2-3 minutes, turning halfway through, until golden brown on both sides.
- Remove from the skillet and set on a paper towel lined plate.
Notes
Refer to post for air fryer and oven directions.
Net carbs are 4.7 g per serving
Nutrition
Serving: 1/4 poundCalories: 342kcalCarbohydrates: 9.4gProtein: 37gFat: 18.2gCholesterol: 289mgSodium: 801mgFiber: 4.7gSugar: 2.6g
Tried this recipe?Let us know how it was!