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 kilos jumbo shrimp, peeled (about 36 shrimp)
• Oil for frying
For the Dipping Sauce:
• half cup actual mayonnaise (I choose Hellman’s or Dukes for store-bought)
• 2 tablespoons Sriracha warm sauce
• 2 teaspoons lime juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon granulated erythritol sweetener (i take advantage of Swerve)
commands:
For the Coconut Shrimp:
combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl. damage the eggs right into a small bowl and beat properly with a fork till fully mixed.
Dip the shrimp into the egg mixture after which into the coconut aggregate, rolling carefully to coat. Don’t handle the shrimp an excessive amount of or the coating will fall off.
Fill a large pot with oil, approximately three inches deep. rather you can use a deep fryer and set it to 375 stages.
warmth the pot on the stove, uncovered, over medium excessive warmness until the oil is among 350 and 375 degrees. (if you don’t have a thermometer, you recognize the oil is ready whilst a small piece of bread turns golden brown inside one minute of adding to the oil. Don’t devour the bread! ?)
once the oil is on the proper temperature, upload about 1/three of the shrimp to the pan. cook for two – three minuets or until golden brown and firm.
dispose of with a strainer or slotted spoon and region on a paper towel-covered plate to drain. Repeat with the closing 2/3 of the shrimp, 1/three at a time. Serve hot.
For the dipping sauce:
integrate all of the sauce substances in a small bowl. Stir nicely and serve with the hot shrimp.