Coconut Shrimp - Gluten Free
A delicious low carb and gluten free coconut shrimp recipe with a crispy seasoned coating. It's a perfect appetizer for any party or game day!
Shell & devein shrimp, if needed, leaving tails intact. Drizzle lemon or lime juice on shrimp. Season shrimp with salt, pepper, chili powder, cayenne pepper and cumin. Refrigerate for 30 minutes to 1 hour.
Beat egg in a bowl. Set aside.
Place coconut flour on a plate or zip lock plastic bag then season with salt and ground black pepper. Set aside
Place dried coconut on a plate and season with salt, ground black pepper and smoked paprika. Set aside.
Dredge seasoned shrimp on coconut flour and shake off any excess particularly on the tail. Then dip in beaten egg.
Add a final coating by dipping into the seasoned coconut.
Heat pan and pour olive oil. Sauté garlic. Fry coated shrimp on top of garlic about 2 to 3 minutes on each side or until shrimp turns into pink or golden orange in color.
Drain cooked shrimp on paper toweling. Serve with sweet chili sauce on the side for dipping. Enjoy while crisp!
To save time, use pre-cooked frozen cocktail shrimp that's been shelled & deveined with the tails on.
The coating should only be added over the meal, not the tail.
Nutritional data is per shrimp but a typical serving is about 3 shrimp which is about 5g net carbs.
Serving: 1shrimp | Calories: 74 | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
[serving_size] => 1
[calories] => 74
[carbohydrates] => 4
[protein] => 3
[fat] => 5
[saturated_fat] => 5
[cholesterol] => 27
[sodium] => 64
[fiber] => 2
[sugar] => 1
[serving_unit] => shrimp
[potassium] => 48
[vitamin_a] => 71
[vitamin_c] => 1
[calcium] => 13
[iron] => 1
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.