Keto Coconut Shrimp Fry

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

Step 1

Lin a baking sheet with parchment paper. Season the shrimp with a little 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 combined. Then, in a third bowl, mix the crushed macadamia nuts with the shredded coconut.

Step 2

Coat each shrimp first in the coconut flour mixture, making sure all sides are covered lightly. Next, dip them into the egg wash, and finally press them into the macadamia-coconut mix so they’re well coated. Place the breaded shrimp on the prepared baking sheet.

Step 3

Heat about 2 tablespoons of ghee in a large skillet over medium heat until it’s melted and shimmering. Add half of the shrimp to the pan and cook, turning frequently, until they’re golden brown and cooked through—this should take around 3 to 4 minutes. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the rest of the shrimp, adding more ghee if you need to.