Keto Coconut Shrimp – Low Carb

Directions

1. 1
   Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.
2. 2
   Combine all of the sauce ingredients in a small bowl.
3. 3
   Break the eggs into a small bowl and beat well with a fork until fully combined.
4. 4
   Stir well and serve with the hot shrimp.
5. 5
   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.
6. 6
   Fill a large pot with oil, about 3 inches deep.  Alternatively you can use a deep fryer and set it to 375 degrees.
7. 7
   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! ?)
8. 8
   Once the oil is at the proper temperature, add about 1/3 of the shrimp to the pan.
9. 9
   Cook for 2 – 3 minuets or until golden brown and firm.  
10. 10
    Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain.
11. 11
    Repeat with the remaining 2/3 of the shrimp, 1/3 at a time.
12. 12
    Serve hot.