Keto Coconut Shrimp

A keto-friendly recipe that comes with a golden brown, crunchy exterior and a perfectly juicy interior.

Ingredients: 

• 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

Directions: 

1. Toast the coconut in a 350° F oven for about 5 minutes, until the edges are golden brown and fragrant. Let cool completely. 

2. In a shallow bowl, stir together Carrington Farms Keto Bread Crumbs, cooled toasted coconut, 1 tsp of salt, and 1/4 tsp black pepper. 

3. In another bowl, beat egg and season with the remaining 1/2 tsp of salt and 1/4 tsp of pepper. 

4. Working in batches, dip each shrimp into the egg mixture and then into the breadcrumb mixture, pressing firmly to coat. 

5. 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. 

6. To make the sauce, stir together ingredients until smooth. Serve with coconut shrimp.