Coconut Shrimp

Coconut Shrimp is a delightful Keto dish featuring succulent shrimp coated in a crispy coconut crust, perfect for satisfying late-night cravings. This dish combines the sweetness of coconut with savory flavors, making it a unique Asian-inspired treat.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Unsweetened shredded coconut - 100 grams
• Almond flour - 50 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Coconut oil - 2 tablespoons (for frying)
• Lime - 1 (for serving)

Steps

1. In a bowl, combine the shredded coconut, almond flour, garlic powder, salt, and black pepper.
2. In another bowl, beat the egg until frothy.
3. Dip each shrimp into the egg, allowing excess to drip off, then coat it in the coconut mixture, pressing gently to adhere.
4. Heat coconut oil in a frying pan over medium heat until hot.
5. Carefully add the coated shrimp to the pan in a single layer, cooking for about 2-3 minutes on each side until golden brown and crispy.
6. Remove the shrimp and place on a paper towel to absorb excess oil.
7. Serve hot with lime wedges for squeezing over the shrimp.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle health and repair.
• Contains healthy fats from coconut and shrimp, beneficial for heart health and energy.

Tags