Recipe of Keto Coconut Muffins

Keto Coconut Shrimp

In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt.

Recipe Summary Keto Coconut Shrimp

My coconut shrimp is a great choice for a keto snack. I like the coarse, long shredded coconut. The smaller the shrimp, the faster they will cook. Serve with spicy aioli sauce.

Ingredients | Keto Coconut Muffins

1 pound jumbo shrimp, peeled and deveined

¼ cup coconut flour

½ teaspoon onion powder

½ teaspoon garlic powder

2 eggs, or more as needed

1 cup macadamia nuts

1 cup unsweetened shredded coconut

2 tablespoons ghee, or more to taste

1 pinch sea salt and ground black pepper to taste

Directions

Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.

Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.

Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.

Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.

Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

Almond flour may be substituted for coconut flour, if desired.

Refined coconut oil or butter may be used in place of ghee, if preferred.

Info | Keto Coconut Muffins

prep: 20 mins cook: 5 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Keto Coconut Shrimp

Appetizers and Snacks, Seafood, Shrimp,