Coconut Shrimp
Course: Dinner, AppetizersCuisine: AmericanDifficulty: Easy6
servings15
minutes15
minutes466
kcalNothing 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.
Ingredients
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 tsp salt
1/8 tsp freshly ground black pepper
1/2 tsp garlic powder
1 pound shrimp, peeled and deveined, tails left on
FOR THE AIOLI:
1/2 cup mayonnaise
2 tbsp chili sauce, such as Huy Fong Foods brand
2 tsp freshly squeezed lime juice
1 tsp red pepper flakes
Directions
- TO MAKE THE COCONUT SHRIMP: In a large pot, heat 2 inches of oil to 350°F for deep-frying.
- In a medium bowl, thoroughly mix together the shredded coconut, flaked coconut, coconut milk, mayonnaise, egg yolks, salt, pepper, and garlic powder.
- Using 1 to 2 tablespoons of batter, carefully form it around each shrimp, leaving the tails exposed.
- Immediately drop the battered shrimp into the preheated oil. Repeat with 2 to 3 more shrimp. Cook for 4 to 6 minutes, until golden brown.
- Remove the shrimp from the oil. Set aside to cool on a paper-towel-lined plate. Repeat the process with the remaining shrimp.
- TO MAKE THE AIOLI: In a small bowl, thoroughly combine the mayonnaise, chili sauce, lime juice, and red pepper flakes.
- Serve immediately with the coconut shrimp.
Nutrition Facts
6 servings per container
Serving Size1 servings
- Amount Per ServingCalories466
- % Daily Value *
- Total Fat
40.3g
62%
- Total Carbohydrate
6g
2%
- Dietary Fiber 2.2g 9%
- Protein 19.2g 39%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
