Ingredients:
For the Coconut Shrimp:
3/4 cup desiccated unsweetened coconut
3/4 cup coconut flour
1 tablespoon Creole seasoning
1 teaspoon kosher salt
1/2 teaspoon garlic powder
2 teaspoons powdered erythritol sweetener
2 eggs
2 pounds jumbo shrimp, peeled (about 36 shrimp)
Oil for frying
For the Dipping Sauce:
1/2 cup real mayonnaise (I prefer Hellman’s or Dukes for store-bought)
2 tablespoons Sriracha hot sauce
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1 tablespoon granulated erythritol sweetener (I use Swerve)
Instructions:
For the Coconut Shrimp:
Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl. Break the eggs into a small bowl and beat well with a fork until fully combined.
Dip the shrimp into the egg mixture and then into the coconut mixture, rolling carefully to coat. Don’t handle the shrimp too much or the coating will fall off.
Fill a large pot with oil, about 3 inches deep. Alternatively you can use a deep fryer and set it to 375 degrees.
Heat the pot on the stove, uncovered, over medium high heat until the oil is between 350 and 375 degrees. (If you don’t have a thermometer, you know the oil is ready when a small piece of bread turns golden brown within one minute of adding to the oil. Don’t eat the bread! ?)
Once the oil is at the proper temperature, add about 1/3 of the shrimp to the pan. Cook for 2 – 3 minuets or until golden brown and firm.
Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain. Repeat with the remaining 2/3 of the shrimp, 1/3 at a time. Serve hot.
For the dipping sauce:
Combine all of the sauce ingredients in a small bowl. Stir well and serve with the hot shrimp.
Coconut Shrimp
