Low Carb Coconut Shrimp

November 23, 2022

Low Carb Coconut Shrimp

Recipe: Coconut Shrimp with Green Onions

Author: Elle, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Makes: 2 Servings

There’s nothing better than crunching into some islandy coconut shrimp with a sweet and spicy dipping sauce. These coconut shrimp are made with pork rinds instead of typical breading, and it’s an easy recipe to make! They’re perfect as a main dish with a salad on the side or as an appetizer to share with others.

Ingredients:

Shrimp:

  • 10-12 large shrimp, peeled and deveined
  • ½ cup unsweetened shredded coconut
  • ½ cup crushed pork rinds
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 large egg
  • 1 lime
  • ¼ cup coconut oil

 

Sauce:

  • ½ cup spicy mayo
  • 2 tbsp ponzu sauce
  • Juice of ½ lime
  • Pinch of salt
  • 1 - 2 tsp monk fruit sweetener, to taste (or sweetener of your choice)

 

Garnish:

Instructions:

Shrimp:

  1. Thaw and rinse the shrimp thoroughly. Use paper towels to pat dry and ensure that all excess water is removed completely.
  2. Get your favorite pork rinds ready to crush! I placed mine in a ziploc bag and crushed them up until they were broken, then rolled over the bag with a ceramic mug (you can use whatever you have handy!). This made the crumbs very fine, like breadcrumbs.
  3. Transfer your pork rind crumbs to a bowl or dish and mix in salt & pepper.
  4. Beat 1 egg in a separate bowl.
  5. Butterfly each shrimp by cutting straight down the back and laying flat on a plate.
  6. Create a “breading station” on your counter. You’ll have 1 bowl of egg wash, 1 bowl of pork rind crumbs, and 1 bowl of shredded coconut.
  7. Place each shrimp in the egg bowl, then coat in pork rinds, back to the egg bowl and then to the shredded coconut bowl. Ensure your shrimp is thoroughly coated. Bread all of your shrimp at once so you can cook them together. They cook very fast once they’re in the pan.
  8. Heat coconut oil on medium-high heat.
  9. Once your oil is heated, carefully place your shrimp in the pan, leaving enough space for them. I suggest cooking no more than 5 to 6 shrimp at one time.
  10. Cook for approximately 2 minutes on each side, or until the shrimp are golden brown. Do not overcook!
  11. Place your fried coconut shrimp on a plate with a paper towel to rest and let the oil drain while cooking your next batch.
  12. After all the shrimp have been cooked, gently blot up any excess oil on the shrimp with a paper towel.

Sauce:

  1. In a small bowl, whisk together spicy mayo, ponzu sauce, monk fruit sweetener, the juice of ½ a lime and a pinch of salt.

Garnish with your fresh Hamama green onions and a little squeeze of fresh lime. Enjoy!

Make this recipe today!

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