Coconut shrimp with lime dipping sauce
Unsweetened shredded coconut in place of breadcrumb, and it browns much faster — the oil goes in cooler than you would use for a normal coating, and the shrimp are out in two minutes.
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Ingredients
For the whole dish · serves 4
- Large raw shrimp1½ lb
- Unsweetened shredded coconut3 oz
- Almond flour1½ oz
- Avocado oil1½ fl oz
- Mayonnaise3 oz
- Lime2
- Eggsone, beaten, for the whole batch
- Hot sauceto taste in the dip
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+3g net · 101 kcal · 10 min · together 8g net, 681 kcal
Method
6 steps · 30 minutes
- Butterfly the shrimp down the back and leave the tails on. The split opens them flat so they coat evenly and cook in half the time.
- Mix the coconut with the almond flour. Coconut alone slides off and scorches; the almond flour is what makes it stick.
- Egg first, then press the coconut mix on firmly. Rest the coated shrimp 10 minutes so the coating sets.
- Fry at a medium heat, not a fierce one, 1 minute a side. Coconut is sugar-free here but it still browns like sugar.
- Drain on a rack. On paper they steam and go soft underneath.
- Mash the mayonnaise with the lime juice, zest and hot sauce, and serve it alongside rather than over.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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