Coconut Shrimp
Ingredients:
For the Coconut Shrimp:
• 3/4 cup desiccated unsweetened coconut
• 3/4 cup coconut flour
• 1 tablespoon Creole seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 2 teaspoons powdered erythritol sweetener
• 2 eggs
• 2 pounds jumbo shrimp, peeled (about 36 shrimp)
• Oil for frying
For the Dipping Sauce:
• 1/2 cup real mayonnaise (I prefer Hellman’s or Dukes for store-bought)
• 2 tablespoons Sriracha hot sauce
• 2 teaspoons lime juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon granulated erythritol sweetener (I use Swerve)
Instructions:
see continuation on next page
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