WebPreheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray. To make the dipping sauce: Toast the curry and red pepper …
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WebIn a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge …
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WebStir-Fried Coconut Shrimp Ingredients 1 (13.5-ounce) can unsweetened coconut milk, shaken well 2 teaspoons Creole seasoning 2 cloves garlic, grated ½ teaspoon kosher …
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WebLow Carb Coconut Shrimp Yield: 4 Servings Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes These crunchy …
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WebLow carb, gluten free, dairy free, and nut free too! Ingredients Scale For the coconut shrimp: 3/4 cup desiccated unsweetened coconut 3/4 cup coconut flour 1 tablespoon Creole seasoning 1 teaspoon kosher …
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WebDip the shrimp in the almond flour mix, everything except the tail. Shake off excess flour then dip in the egg mix, then the coconut mix. Repeat the process until all …
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WebPaula on Dr. Oz: On a recent episode of Dr. Oz she blamed her diabetes on genetics but what “runs in her family” is a diet full of processed carbs, vegetable oil, and sugar that she has eaten her whole life. Dr. Oz …
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WebIngredients 1/2 stick butter 2 lbs small or medium shrimp, peeled and deveined (recommended: (31/35 size count) salt, to taste 1 (14.5-oz) can diced tomatoes 1 (8-oz) …
Web3 cups shredded coconut 1 teaspoon almond extract 1⁄8 teaspoon salt 2⁄3 cup sweetened condensed milk 2 egg whites, stiffly beaten 1 teaspoon cream of tartar directions Preheat …
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Keto Coconut Shrimp are easy to make and just as good as the restaurant version – without the sugar and carbs! Low carb, gluten free, dairy free, and nut free too! Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.
In a medium bowl, whisk together coconut milk, Creole seasoning, garlic, salt, ginger, and crushed red pepper; reserve. In a large skillet, heat oil over medium-high heat. Add half of shrimp; cook until pink and firm, 2 to 3 minutes. Remove from skillet. Repeat with remaining shrimp; remove from skillet.
Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl. Break the eggs into a small bowl and beat well with a fork until fully combined. Dip the shrimp into the egg mixture and then into the coconut mixture, rolling carefully to coat.
If you’re wondering what kind of coconut to use to make keto coconut shrimp, I recommend a finely shredded unsweetened coconut that is usually labelled “desiccated” coconut. If you use regular shredded coconut, I find that it doesn’t adhere well to the shrimp and will just end up falling off in the oil.