Low Carb Coconut Shrimp

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Nov. 14, 2011

Ingredients

Coconut oil 2 Cup (32 tbs) ((For deep frying))
Shrimp 14 Large , peeled and divided
Coconut flour 1/4 Cup (4 tbs)
Black pepper 1/4 Teaspoon
Cayenne pepper 1/2 Teaspoon
Salt 1 Teaspoon
Eggs 2
Unsweetened shredded coconut 1/4 Cup (4 tbs)
Almond flour 1/4 Cup (4 tbs)

Directions

MAKING

1. In a bowl mix together the coconut flour, black pepper, salt and Cayenne pepper and set aside.

2. In a separate bowl beat the 2 eggs and set aside.

3. In a third bowl mix together the almond flour and the unsweetened coconut.

4. Take the shrimp and dip in the first bowl then the second and lastly the third.

5. Completely bread all the shrimp before frying.

6. Sit shrimp in the refrigerator until you are ready to fry.

7. Deep fry in coconut oil for about 4-5 minutes until the shrimp is no longer pink.

SERVING

8. Enjoy with the dipping sauce of your choice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 8 Minutes
Ready In: 8 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 308Calories from Fat 205

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 638 mg26.58%

Total Carbohydrates 5 g1.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet