Coconut Shrimp

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Fill a large pot with oil, about 3 inches deep. Alternatively you can use a deep fryer and set it to 375 degrees.

Step 4

Heat the pot on the stove, uncovered, over medium high heat until the oil is between 350 and 375 degrees. (If you don’t have a thermometer, you know the oil is ready when a small piece of bread turns golden brown within one minute of adding to the oil. Don’t eat the bread! ?)

Step 5

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.

Step 6

Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain. Repeat with the remaining 2/3 of the shrimp, 1/3 at a time. Serve hot.

Step 7

For the dipping sauce:

Step 8

Combine all of the sauce ingredients in a small bowl. Stir well and serve with the hot shrimp.