Keto Coconut Shrimp
A keto-friendly recipe that comes with a golden brown, crunchy exterior and a perfectly juicy interior.
- 12 oz large shrimp, peeled with the tail on
- 1 cup shredded coconut
- 3/4 cup Carrington Farms Keto Bread Crumbs, Plain
- 1 egg, beaten
- 1 ½ tsp kosher salt
- 1/2 tsp black pepper
- Carrington Farms Organic Coconut Cooking Oil, for frying
For the sauce:
- 2 tbsp orange marmalade or peach jam
- 3 tbsp sweet chili sauce
- 1-2 tsp warm water
Toast the coconut in a 350° F oven for about 5 minutes, until the edges are golden brown and fragrant. Let cool completely.
In a shallow bowl, stir together Carrington Farms Keto Bread Crumbs, cooled toasted coconut, 1 tsp of salt, and 1/4 tsp black pepper.
In another bowl, beat egg and season with the remaining 1/2 tsp of salt and 1/4 tsp of pepper.
Working in batches, dip each shrimp into the egg mixture and then into the breadcrumb mixture, pressing firmly to coat.
Place a thin layer of Carrington Farms Organic Coconut Cooking Oil in a large sauté pan and heat over medium-high heat. When the oil is hot, add the shrimp. Cook for 3-4 minutes on each side, until deeply golden and then transfer to a paper-towel lined tray to drain.
To make the sauce, stir together ingredients until smooth. Serve with coconut shrimp.