Trying to stay with a low carb diet can be hard, especially since there are probably foods you loved that you are now missing out on. This is a great article with a low carb foods coconut shrimp recipe. The coconut gives the dish that “fried” crunch while keeping it on the healthy side for you. Looking for other low carb food recipes? Check out our Low Carb Foods section! Also make sure to keep checking back for new recipes and updates.
Low Carb Foods Coconut Shrimp Recipe
This is a sugar free version of the coconut shrimp dish. Another great thing about this recipe version is that it also fits in the low carb foods lifestyle! This dish can be used as a party food, an appetizer, or even as your main course. In this recipe there is a bit of sweetener your coating, simply because most popular restaurant versions do have a sweet taste to them, however this is totally optional.
What you’ll need:
1 lb of large raw shrimp (peeled and deveined)
2/3 cup of coconut flour
1/4 tsp of cayenne pepper
1/4 tsp of black pepper
1 tsp of salt
2 Tbsp of water
1/2 cup of coconut (shredded and unsweetened)
Cooking oil of your choice
*Optional sugar sub that is = to 1Tbsp of sugar
How To Cook It:
First, mix the coconut flour with the salt and cayenne and black peppers. Then whisk your eggs (I used a fork) in a small sized dish, and then mix with the water. This is where you will add your sweetener if you want. Now put the shredded coconut in a separate bowl. Put some of the cooking oil in a large skillet to where it is about 3/4 inches in depth. Then heat your oil to about 350-360 degrees F. (*TIP* the oil is ready if when you put the tip of a wooden spoon handle in the oil, it makes bubbles around it.)
Now, take the shrimp by the tail, and roll it in the coconut flour. You’ll then shake it to get most of the flour off. Next dip the shrimp in the egg, and again shake off any excess. Finally, you’ll roll it in the shredded coconut. Fry your shrimp until they are golden on each side. This should take about 2 mins on each side. Try not to crowd the pan because this will cause the oil’s temp to drop. This will allow more oil to be absorbed by the shrimp and will make them very greasy and less healthy. When turning and removing the shrimp I think to us tongs, but you can use whatever works best for you. Now, remove your shrimp from the pan on to a paper towel covered plate or on a cooling rack. Serve and enjoy!
**In the original recipe I noticed it called for 1/3 cup of coconut flour, but I found if 2/3 cup was used I liked it better because there was a better coating on my shrimp. You can do what you prefer.