Sweet Coconut Shrimps Recipe

Keto Coconut Shrimp Low Carb I Breathe I'm Hungry

WEBJun 3, 2019 · Instructions. Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl. …

Rating: 5/5(9)
1. Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.
2. Combine all of the sauce ingredients in a small bowl.

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Keto Coconut Shrimp Low Carb, GlutenFree, EASY

WEBMay 4, 2020 · Instructions. Preheat your air fryer to 350 degrees if required. In a shallow bowl, whisk together 1 egg and 2 tablespoon heavy …

1. Preheat your air fryer to 350 degrees if required.
2. In a shallow bowl, whisk together 1 egg and 2 tbsp heavy whipping cream until well combined.
3. In a separate bowl, combine the pork rind crumbs, unsweetened coconut flakes, paprika, garlic powder, salt, and pepper. Mix until thoroughly combined.
4. Holding the tail, dip each shrimp first into the egg mixture, and then coat in the pork rind crumb and coconut mixture.

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Crispy Baked Coconut Shrimp Gimme Delicious

WEBFeb 27, 2020 · In a small bowl, beat the eggs. Then mix together the breadcrumbs and coconut together in a different bowl. Place the flour …

1. Pre-heat oven to 425F Grease a cookie sheet with oil; set aside.
2. Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
3. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.
4. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

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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 …

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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