A delicious island-inspired classic, with a little Southern flair. Keto-friendly and you'd never even know it.
Course Main Course
Keyword coconut, fried, keto, shrimp
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6people
Ingredients
For the Shrimp
2lbslarge shrimppeeled, deveined, tails removed
1cupcoconut flour
1cupcoconut flakesunsweetened
1cupcoconut oil
4wholeeggs
1tbspsalt
2tspblack pepper
1tbspgarlic powder
2tspsmoked paprika
For the Creole Cocktail Sauce
1/3cupmayonnaise
2tbspketo ketchup
2tspWorcestershire sauce
2tspcoconut vinegarwhite wine works also
1-2tspCrystal hot sauce
1tbsphorseradish
1/2tspblack pepper
1/2tspsmoked paprika
1/2tsponion powder
1/2tspgarlic powder
Instructions
Make the Creole cocktail sauce by whisking together all of the ingredients listed for it. Set aside.
In a deep frying pan, add 1 cup of coconut oil and put it on medium heat, bringing it to approximately 375 degrees.
In a bowl, combine the coconut flour with the salt, pepper, paprika and garlic powder. Mix together with a fork.
Crack the eggs into a separate bowl and beat with a fork. Put the coconut flakes into a 3rd bowl.
When the oil is ready for frying, prepare and fry the shrimp in small batches to prevent overcrowding. First dredge the shrimp in the seasoned flour, then coat with the egg, then the coconut flakes. Fry on each side for 45-60 seconds until golden brown.
Cool on a drying rack so air can move around the shrimp and steam can escape. Serve warm with the cocktail sauce.