🍤Coconut Shrimp **KETO-FY with Me** #Keto #LowCarb #Recipe

Welcome to the kitchen; introducing the recipe for keto coconut shrimp.

Halve the recipe due to limited coconut and personal preference for shrimp.

Prepare the breading by mixing 1/2 cup of protein breading and 1/2 cup of shredded coconut.

Add 1/16 teaspoon of pure stevia and 1/4 teaspoon of black pepper to the breading mixture.

Mix the breading ingredients thoroughly.

For the wet mixture, scramble one egg and set aside.

Heat about 1/2 cup of coconut oil in a pan on medium-high heat until hot.

Test the oil by adding a bit of breading; it should sizzle when ready.

Dip each shrimp in the egg, then coat with the breading, dip in egg again, and coat with breading a second time for a thicker crust.

Carefully place the breaded shrimp in the hot oil, cooking for about 1.5 to 2 minutes on each side, checking for doneness.

Remove shrimp from the pan once golden brown and cooked through, noting that they should not stick to the pan.

For the dipping sauce, combine 1.5 tablespoons of chili garlic sauce and 3 tablespoons of no added sugar apricot jam.

Plate the shrimp and sauce, garnishing with cilantro.

Equipment Needed

Spice Level:

Dietary