Ingredients
¾ cup unsweetened coconut, desiccated
¾ cup coconut flour
1 tbsp creole seasoning
1 tsp kosher salt
½ tsp garlic powder
2 tsp erythritol sweetener, powdered
2 eggs
2 lb jumbo shrimp, (about 36 shrimp) peeled
oil, for frying
½ cup real mayonnaise
2 tbsp sriracha hot sauce
2 tsp lime juice
1 tsp worcestershire sauce
1 tbsp erythritol sweetener, granulated
Preparation
Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.
Break the eggs into a small bowl and beat well with a fork until fully combined.d.
Dip the shrimp into the egg mixture and then into the coconut mixture, rolling carefully to coat. Don’t handle the shrimp too much or the coating will fall off.
Fill a large pot with oil, about 3 inches deep.
Heat the pot on the stove, uncovered, over medium high heat until the oil is between 350 and 375 degrees.
Once the oil is at the proper temperature, add about 1/3 of the shrimp to the pan.
Cook for 2 – 3 minuets or until golden brown and firm. Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain.
Repeat with the remaining ⅔ of the shrimp, ⅓ at a time.
Serve hot.
Combine all of the sauce ingredients in a small bowl.
Stir well and serve with the hot shrimp.
