Ingredients
-
-
3/4
-
1
-
1/2
-
1/4
-
3
-
2
-
1 1/2
-
-
-
-
-
-
-
Directions
Deep Fried Coconut Shrimp,Easy and quick to make. Tastes better than the restaurant’s!,For the 3/4 cup flour, used 1/3 cup each: almond flour, coconut flour, regular flour. Then, for the final dip, I mixed unsweetened coconut flakes with erythritol. Very good and crunchy. For a dipping sauce, I mixed Smucker’s sugar free apricot jelly with sriracha, vinegar, soy sauce, cayenne pepper, water, minced garlic. Very interesting combination of spices/flavors without being too sweet for supper.,For the 3/4 cup flour, used 1/3 cup each: almond flour, coconut flour, regular flour. Then, for the final dip, I mixed unsweetened coconut flakes with erythritol.
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Steps
|
1
Done
|
Heat Oil in Deep Fryer or Deep Skillet to 325*. |
|
2
Done
|
Meanwhile, Mix Flour, Salt, Ginger, and Pepper. |
|
3
Done
|
Beat Egg Whites, Just Until Foamy. |
|
4
Done
|
Coat Shrimp With Flour; Dip Into Egg Whites. |
|
5
Done
|
Pat Coconut Onto Shrimp. |
|
6
Done
|
Fry, Turning Once, For About 2-3 Minutes, Until Golden Brown. |
