Coconut Shrimp with Sriracha Mayo



In pre-Covid times, the casino near me had a $10 all-you-could-eat buffet. When they had their shrimp and prime rib dinner, little did they know how much shrimp they would go through. Mashed potatoes? Nope. Dinner rolls? Nope. My plate was purely prime rib, sautéed shrimp, and battered shrimp. I love deep fried shrimp. Tempura shrimp doesn’t stand a chance against me.

But I left all that crispy fried food behind...or so I thought. Granted, this isn’t an everyday meal since I try not to eat fried food all that often, but when I have a craving it definitely hits the spot.


MAKING THE PERFECT KETO COCONUT SHRIMP


First, remove the shells from the shrimp, and place in a bowl. Spoon the coconut flour over the shrimp and toss with your fingers until the shrimp is well coated. Set aside while making the coating.


In a bowl, combine the crushed pork rinds, shredded coconut, salt, garlic powder, and paprika. Stir to mix all ingredients together.

Whisk two eggs in a separate bowl. Heat oil to 350F for frying.

Dredge the floured shrimp in the egg, then into the coating mixture. Shake off any excess and fry in hot oil for a couple minutes, until golden.


Drain on a plate lined with paper towel. The Sriracha mayo pairs perfectly with this keto coconut shrimp, and it’s very easy to make.

INGREDIENTS


  • 1/2 lb shelled and deveined shrimp

  • 1/4 cup coconut flour

  • 2 eggs

  • 1/2 cup crushed pork rinds

  • 3/4 cup unsweetened shredded coconut

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

  • Lard for frying


For the Sriracha mayo


  • 1/2 cup full fat mayonnaise

  • 1 tbsp sriracha

  • 1 tsp lemon juice



INSTRUCTIONS


  1. Remove shells from shrimp and place in a bowl. Pour coconut flour over and toss until shrimp are covered.

  2. In another bowl, combine pork rinds, shredded coconut, salt, paprika, and garlic powder.

  3. In a third bowl, beat 2 eggs.

  4. Heat oil for frying to 350F

  5. Dip shrimp into egg wash then dredge through pork rind and coconut coating, shaking off any excess.

  6. Fry in hot oil for a couple minutes until shrimp are golden brown. Remove from hot oil and drain on plate lined with paper towel.

For the Sriracha mayo


  • combine mayonnaise, Sriracha, and lemon juice. Mix thoroughly.



NUTRITION INFO


*nutrition information for the recipe is based on large size shrimp and oil absorption of 2 tbsp from frying. Data may vary depending on shrimp size, oil heat consistency, length of frying, etc.


Coconut Shrimp (Per 4 Shrimp):


391.5 calories

26.6g fat

11g total carbs

5.5g fibre

5.5g net carbs

22.3g protein


Sriracha Mayo (Per 2 tbsp):


215 calories

22g fat

3g carbs

0g protein



If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!




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