Coconut Shrimp for a Keto Diet

Ingredients

• 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

Step 1

Lin a baking sheet with parchment paper, and set another sheet aside with a few layers of paper towels to drain the shrimp later. In a small bowl, mix together the coconut flour, onion powder, and garlic powder. In a separate bowl, beat the eggs until smooth.

Step 2

Pulse the macadamia nuts in a food processor just until they’re coarsely chopped—be careful not to overdo it or they’ll get too clumpy. Transfer the nuts to a third bowl and stir in the shredded coconut until everything is well combined.

Step 3

Take each shrimp and give it a light coating in the coconut flour mixture, then dip it into the beaten eggs, and finally press it into the macadamia-coconut mix so it’s nicely coated. Place the coated shrimp on the parchment-lined baking sheet as you go.

Step 4

Heat some ghee in a large skillet over medium heat until it’s melted and hot. Add the shrimp and cook them, turning often and adding more ghee if needed, until they’re golden and cooked through—this should take about 1 ½ to 2 minutes on each side. Once done, transfer the shrimp to the paper towels to drain any excess oil. Sprinkle with salt and pepper, and they’re ready to enjoy!