Instructions:
For the Coconut Shrimp:
Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl. Break the eggs into a small bowl and beat well with a fork until fully combined.
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.
Fill a large pot with oil, about 3 inches deep. Alternatively you can use a deep fryer and set it to 375 degrees.
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! ?)
Once the oil is at the proper temperature, add about 1/3 of the shrimp to the pan. Cook for 2 – 3 minuets or until golden brown and firm.
Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain. Repeat with the remaining 2/3 of the shrimp, 1/3 at a time. Serve hot.
For the dipping sauce:
Combine all of the sauce ingredients in a small bowl. Stir well and serve with the hot shrimp.
Thanks for your SHARES!
How To Make Creamy Garlic Parmesan Chicken
One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken
Slow Cooker Tuscan Chicken Pasta
Hands down, the only thing my hubby will eat as a snack this time of year!
Apply this simple trick at home: there will be no more flies or cockroaches after an hour
One of my neighbors decided to recycle his old fridge instead of getting rid of it: here’s what he did with it
Poppy Seed Roll with Honey and Chocolate Drizzle
A travel expert explains why it’s a bad idea to tie a ribbon to your bags.
2 Tablespoons of This and You’ll Notice Incredible Results For Your Digestive Problems