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–+ servings

Low Carb Coconut Fried Shrimp with Sugar Free Cocktail Sauce

Anna Hunley | Keto In Pearls
Basic low carb ingredients and 20 minutes are all you need for these low carb coconut fried shrimp. A recipe for sugar free cocktail sauce is included too!
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Course Seafood
Servings 4 servings
Calories 336 kcal

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 2 eggs beaten
  • 1 cup unsweetened coconut flakes
  • 1 cup crushed pork rinds about 42g
  • 2 tbsp arrowroot powder
  • 1/2 cup coconut oil for frying not added to macros

Instructions
 

  • Set up a dredging station with 2 large plates or shallow pie plates.
  • Add eggs to one plate. In second plate, combine coconut flakes and crushed pork rinds. Set aside
  • Pat shrimp dry. Toss in arrowroot powder.
  • Dredge shrimp in egg wash.
  • Dredge shrimp in coconut mixture. Use your hands to pat the mixture onto the shrimp so it sticks. Make sure they are well coated.
  • Heat coconut oil over MED HIGH heat in frying pan until sizzling. Fry shrimp 3-4 minutes until golden brown. Be careful not to overcook.
  • Transfer to paper towel lined plate to absorb grease.
  • Serve immediately with sugar free cocktail sauce (recipe below) and a lemon wedge.

Notes

Homemade Sugar Free Cocktail Sauce:
1 cup tomato sauce
2 tsp sweetener
2 garlic cloves
1 tsp onion powder
1.5 tbsp white vinegar
2 tsp horseradish
pinch of salt
Add all ingredients to a food processor. Pulse until well blended. Transfer to a small bowl and refrigerate until ready to serve. Store in an airtight container up to one week in the refrigerator.

Nutrition

Calories: 336kcalCarbohydrates: 7.2gProtein: 39.8gFat: 22.1gFiber: 4g
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