Prawn Dipping Sauce Recipes

Keto Shrimp Cocktail with 3 Sauces Low Carb I …

WebJul 12, 2018 · Place the shrimp in a serving bowl on a bed of ice to keep it cold. Serve with one or all of the 3 sauces below. Combine all of the …

Rating: 4.8/5(4)
1. Place the shrimp in a serving bowl on a bed of ice to keep it cold.
2. Serve with one or all of the 3 sauces below.
3. Combine all of the cocktail sauce ingredients in a small bowl and stir well.
4. Combine the mayonnaise and pesto in a small bowl and stir well.

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Low Carb Tempura Shrimp with Dipping Sauce

WebAug 26, 2018 · Dip the shrimp in the batter to through coat and then drop in the heated oil – fry about three at a time to maintain the temperature. …

Rating: 4.9/5(40)
1. Whisk the dipping sauce ingredients in a small bowl and transfer to small dipping cups for each individual. Prior to serving add a few green onions cut on the bias.
2. Heat coconut oil in a medium pan to 375 degrees Fahrenheit. Use a cooking thermometer to achieve the correct temperature.

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Keto Bang Bang Shrimp (2g Net Carbs!) Wholesome Yum

WebMar 4, 2022 · For full instructions, including amounts and temperatures, see the recipe card below. Make sauce. Add low carb bang bang shrimp sauce ingredients to a bowl and …

Rating: 5/5(11)

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Low Carb Coconut Shrimp with Dipping Sauce Pan …

WebDec 19, 2018 · First option is to use the air fryer. Spray basket with non-stick, and cook at 390 degrees F for 8 minutes, flipping halfway. The …

Rating: 3.4/5(100)
1. For the keto coconut shrimp, prepare the dredge station by adding the coconut flour, onion & garlic powder, ½ teaspoon salt, and a few cracks of pepper to a shallow dish, mix well. Add the eggs to a small dish/bowl and lightly whisk. Add the pork rinds to a zip-top bag and use a rolling pin to bash them into breadcrumbs the size of panko. Add them to a dish along with the coconut flakes, ¼ teaspoon salt, few cracks of pepper, and mix well.
2. Season the shrimp with a little pinch of salt on bot sides then dredge in the coconut flour shake off any excess, dredge in the eggs, shake off any excess, dredge in the pork rind and coconut flakes and make sure the shrimp is well covered. Move shrimp to a wire rack set over a sheet tray. Repeat the process with the remaining shrimp.
3. For the regular version of the coconut shrimp, follow the same exact steps but you all-purpose flour instead of coconut, and panko breadcrumbs instead of pork rinds.
4. Pour 2 inches of oil into a frying pan and bring the temperature to 340-350 F. While the oil is coming to temperature, it’s ok that the shrimp sit at room temperature so the coating ca firm up. Fry the shrimp in batches, for 2-3 minutes on each side, or until golden brown. Remove shrimp and place on a clean wire rack and fry the next batch.

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