Keto Coconut Shrimp with Creole Cocktail Sauce

A delicious island-inspired classic, with a little Southern flair. Keto-friendly
and you'd never even know it.

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Main Course

coconut keto shrimp Fried

Instructions

1 Make the Creole cocktail sauce by whisking together all of the ingredients
listed for it. Set aside.
2 In a deep frying pan, add 1 cup of coconut oil and put it on medium heat,
bringing it to approximately 375 degrees.
3 In a bowl, combine the coconut flour with the salt, pepper, paprika and garlic
powder. Mix together with a fork.
4 Crack the eggs into a separate bowl and beat with a fork. Put the coconut flakes
into a 3rd bowl.
5 When the oil is ready for frying, prepare and fry the shrimp in small batches to
prevent overcrowding. First dredge the shrimp in the seasoned flour, then coat
with the egg, then the coconut flakes. Fry on each side for 45-60 seconds until
golden brown.
6 Cool on a drying rack so air can move around the shrimp and steam can escape.
Serve warm with the cocktail sauce.