Recipes

Keto Coconut Shrimp Recipe

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Atkins Keto Coconut Shrimp
3.2g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
25.6g

Protein

21.2g

Fat

2.1g

Fiber

321.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 lb Shrimp
  • 1 large Egg (Whole)
  • 0 2/3 tbsp Tap Water
  • 0 3/4 cup Coconut, shredded, unsweetened
  • 0 3/4 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 2 tbsp Canola Vegetable Oil

DIRECTIONS

  1. Peel and devein the shrimp; set aside. Beat the egg in a small bowl with 2 teaspoons water. In another bowl combine the coconut, salt and black pepper.
  2. Preheat a skillet over medium-high heat and add 1 tablespoon of oil. Dip each shrimp into the egg and then into the coconut mixture, set into the pan once the oil begins to shimmer. Repeat for each shrimp until the pan has about 10 shrimp with about 1/2-inch space between each one. Cook for about 3 minutes each side until the coconut starts to brown and the shrimp begins to curl up and turn pink. Flip over and cook an additional 3 minutes adding oil if necessary. Transfer to a plate with a paper towel and then repeat for the remaining shrimp until all are cooked. Serve with a sweet and tangy sauce such as Sweet Ginger Chili Sauce.

Cooking Tip

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