Low-Carb Coconut Shrimp
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Updated July 13, 2011
Low-Carb Coconut Shrimp with Easy Sweet and Spicy Dipping Sauce
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This sugar-free version of coconut shrimp can be used as an appetizer, party food, or main course. There is a little sweetener in the coating, because the popular restaurant versions are sweet, but this is optional. You may find that the Spicy Sweet Dipping Sauce has enough sweetness.
Yield: 3 Servings
Ingredients:
- 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
- 1/3 cup coconut flour
- 1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons water
- Optional sugar substitute equal to one tablespoon sugar
- 1/2 cup shredded coconut - unsweetened
- cooking oil of your choice
Preparation:
1. Mix coconut flour with red and black peppers, and salt.
2. Whisk the eggs with a fork in a small dish, and mix with the 2 tb water. Add sweetener if desired.
3. Put shredded coconut in a separate dish.
4. Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
5. Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.
6. Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.
7. Remove from the pan to a paper towel or cooling rack. Serve with sweet and spicy dipping sauce, if desired.
Note: It's probably not possible to get exact nutritional numbers. Frying temperature will affect the amount of oil absorbed, and the exact amount of coconut breading will vary. The following is my estimate, from the best I can tell.
Nutritional Information: Each of 3 servings has 3 to 4 grams effective carbohydrate plus 4 grams fiber, 36 grams protein, and 434 calories.
2. Whisk the eggs with a fork in a small dish, and mix with the 2 tb water. Add sweetener if desired.
3. Put shredded coconut in a separate dish.
4. Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360 degrees, or until the end of a wooden spoon handle dipped into the oil collects bubbles around it.
5. Holding shrimp by the tail, roll in coconut flour, and shake to get most of it off - you just want a thin coating. Then dip in egg, again shaking off the excess. Finally, roll in coconut.
6. Fry the shrimp until golden on each side, about 2 minutes per side. I usually put each in the pan as I prepare them, but you have to watch the ones in the pan closely if you do it this way. An alternative is to bread a few at once and then put them all in the pan at the same time. Don't crowd the pan, which will lower the temperature of the oil - this makes them absorb more oil and end up heavy and greasy. Tongs are the best tool for turning and removing the shrimp.
7. Remove from the pan to a paper towel or cooling rack. Serve with sweet and spicy dipping sauce, if desired.
Note: It's probably not possible to get exact nutritional numbers. Frying temperature will affect the amount of oil absorbed, and the exact amount of coconut breading will vary. The following is my estimate, from the best I can tell.
Nutritional Information: Each of 3 servings has 3 to 4 grams effective carbohydrate plus 4 grams fiber, 36 grams protein, and 434 calories.
User Reviews
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DELICIOUS Low Carb Coconut Shrimp!, Guest Cakepro
I have been low-carbing for a while now and have really missed deep fried shrimp. I decided to give this recipe a try and was NOT disappointed. This recipe far exceeded my expectations and the shrimp were DELICIOUS! Other than forgetting to add the black pepper and omitting the sugar substitute, I followed the recipe exactly, but found I needed twice the amount of shredded coconut the recipe called for to bread a pound of medium-large Gulf shrimp. I used unsulfured, unsweetened shredded coconut and fried the shrimp in coconut oil. My whole family raved about them, even my one kid who is not too keen on coconut. This recipe is definitely a keeper!
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