Ingredients
- 1 pound peeled and deveined jumbo shrimp, thawed if frozen
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
- 2 tablespoons water
- 2 tablespoons ghee, or more to taste
What Makes This Recipe Unique
Cooking Pointers
- Make sure the oil is hot before frying to get a crispy coating without absorbing too much oil.
- Avoid overcrowding the pan to ensure even cooking and maintain crispiness.
Step 1
Lin a baking sheet with parchment paper and seasoning the shrimp with a bit of salt and pepper. In one shallow bowl, mix together the coconut flour, garlic powder, and onion powder. In another bowl, whisk the eggs and water until well combined. In a third bowl, combine the macadamia nuts and shredded coconut.
Step 2
To coat the shrimp, first dip each one into the coconut flour mixture, making sure it's lightly covered all around. Next, dunk it in the egg mixture, then press it into the macadamia-coconut mix so it sticks well. Place the coated shrimp on the prepared baking sheet as you go.
Step 3
Heat 2 tablespoons of ghee in a large skillet over medium heat until melted. Add half of the shrimp and cook, turning them frequently, until they’re golden brown and cooked through, which should take about 3 to 4 minutes. Once done, transfer the shrimp to a paper towel-lined plate to soak up any extra oil. Repeat the cooking process with the remaining shrimp, adding more ghee if you need it.
