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Keto Coconut Shrimp with Spicy Aioli Dipping Sauce
Old school cool, these Tiki-culture snacks are quick and easy to make. Their lacy-crunchy exterior can also be achieved by baking them in a single layer on a parchment-lined sheet pan in a preheated 400°F (200°C) oven for 15 minutes.
Servings: 2 One Serving: 1/2 of a 2 serving recipe
Ingredients
- 1/4 lb large tail-on shrimp (8 to 10 shrimp total), peeled and deveined
- 3 Tbsp coconut flour
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- sea salt and freshly ground pepper
- 1 large egg, lightly beaten
- 1/4 cup unsweetened finely shredded coconut flakes
- 1/4 cup finely crushed pork rind crumbs
- 1/4 cup (good-quality) mayonnaise, such as Sir Kensington’s Avocado Oil Mayonnaise or Primal Kitchen Avocado Oil Mayonnaise
- 2 tsp chili garlic sauce (more or less, depending on how spicy you like it!)
- 1 tsp Swerve sweetener
- 1 tsp lime juice
- 1/3 cup avocado or grapeseed oil for frying
Instructions
- Rinse the shrimp in cold water, drain and dry with paper towel.
- Set up 3 shallow bowls. In one bowl, combine the coconut flour, onion, and garlic powder with 1/4 teaspoon salt and 1/8 teaspoon pepper. In another bowl, whisk the egg with 1 tablespoon water. In the third bowl, combine the coconut flakes and the pork rind crumbs.
- Dredge each shrimp into the coconut flour, tapping off any excess. Next, dip it into the egg mixture. Finally, toss it in the coconut-pork crumb mixture, using your hands to gently press the mixture onto the shrimp. Place each shrimp onto a plate or parchment lined baking sheet.
- Make the sauce: in a small bowl, whisk together the mayonnaise, chili garlic sauce, sweetener, and lime juice. Refrigerate until use.
- Set a wire rack or some paper towels over a sheet pan. Heat the oil in a medium sauté pan over medium-high heat. Working in batches to not overcrowd, add the shrimp and sauté 1-1/2 minutes per side, until the exterior is golden brown and the shrimp is pink and cooked through. Remove the shrimp to the prepared rack. Sprinkle with salt, then serve with the dipping sauce on the side.
Nutritional Information - Macros
- 547 Calories
- 48 g Fat
- 19 g Protein
- 12 g Total Carbs
- 6 g Fiber
- 6 g Net Carbs
Tips
- For easy advance prep, you can bread and refrigerate the raw shrimp for up to 4 hours, then continue the recipe when you’re ready to serve.
- You can make the dipping sauce up to 2 days ahead.