30 min 6
Nothing says tropical paradise like a batch of coconut shrimp. Paired with a tangy aioli, these are just as good as the non-keto version, if not better.
FOR THE COCONUT SHRIMP: Oil for frying
1 cup unsweetened shredded coconut
1/2 cup unsweetened flaked coconut
1/4 cup unsweetened coconut milk
1/2 cup mayonnaise
2 eggs yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 pound shrimp, peeled and deveined, tails left on
FOR THE AIOLI: 1/2 cup mayonnaise
2 tablespoons chili sauce, such as Huy Fong Foods brand
2 teaspoons freshly squeezed lime juice
1 teaspoon red pepper flakes
Directions Preparing:15 minCooking:15 min
Step 1TO MAKE THE COCONUT SHRIMP: In a large pot, heat 2 inches of oil to 350°F for deep-frying.
Step 2In a medium bowl, thoroughly mix together the shredded coconut, flaked coconut, coconut milk, mayonnaise, egg yolks, salt, pepper, and garlic powder.
Step 3Using 1 to 2 tablespoons of batter, carefully form it around each shrimp, leaving the tails exposed.
Step 4Immediately drop the battered shrimp into the preheated oil. Repeat with 2 to 3 more shrimp. Cook for 4 to 6 minutes, until golden brown.
Step 5Remove the shrimp from the oil. Set aside to cool on a paper-towel-lined plate. Repeat the process with the remaining shrimp.
Step 6TO MAKE THE AIOLI: In a small bowl, thoroughly combine the mayonnaise, chili sauce, lime juice, and red pepper flakes.
Step 7Serve immediately with the coconut shrimp.
Nutrition Facts (per serving of 4:1)