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Keto Coconut Shrimp

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms
Enjoy!

Keto Coconut Shrimp

keto-coconut-shrimp.jpgIngredients: 

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 saute 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.