Keto Coconut Shrimp (Nut Free, Air Fryer Option)
Servings 5 @ 3 ounces
Optional Cocktail Sauce to serve
Set cleaned and peeled shrimp aside in the fridge until your coatings are mixed.
Combine coconut flour, onion powder, paprika, garlic powder and salt and pepper together in a shallow bowl. Set aside.
Place eggs in a shallow bowl and beat. Set aside.
Add shredded coconut, crushed pork rinds and salt to a shallow bowl and whisk together to combine.
Place 4-5 shrimp into the coconut flour spice bowl and coat on both sides. Dip into eggs then coat in shredded coconut and pork rind mixture. Place onto a baking sheet and finish coating the rest of the shrimp.
Frying in Oil
Place coconut oil in a large skillet, heat over medium high heat, add enough coconut oil until you have about 2 inches once melted in pan. Temperature should reach 350 degrees F. Test oil by dropping a piece of shredded coconut into pan, if it sizzles, oil is ready.
Place half the shrimp in one layer into the oil. Wait 2-3 minutes then turn over when nicely browned. Cook another 2-3 minutes then remove onto a baking sheet lined with paper towels to absorb excess oil. Continue the second batch of shrimp until all nicely browned on both sides.
Nutrition info does not include oil for frying.
Net Carbs: 3g
Serving: 1serving @ 3.5 ounces | Calories: 225kcal | Carbohydrates: 7g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 302mg | Sodium: 1255mg | Potassium: 131mg | Fiber: 4g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 141mg | Iron: 3mg