This keto coconut shrimp is perfect as an appetizer and tastes absolutely delicious. They’re nice and crunchy and perfectly fit with some keto chili sauce.
The chili sauce is also described in this recipe. You can choose to combine this shrimp with the delicious sauce of combining it with some mayo or sugar-free ketchup.
The ingredients for the keto coconut shrimp
Pork rinds: Instead of using flour and breadcrumbs, I used pork rinds which I turned into crumbs in a food processor. If you don’t have a food processor, you can put them in a ziplock bag and hit them with a rolling pin to turn them into crumbs. And if you want to skip this process altogether, you can use pre-made pork crumbs.
Shredded coconut: To add a nice coconut flavor, I added shredded coconut.
Shrimp: uncooked, fresh or frozen. Make sure to defrost them before preparing the recipe if you’re using frozen shrimp.
Egg: conventional or pasture-raised.
Salt and pepper: to taste. I like to be generous with the salt.
The ingredients for the chili sauce
Apple cider vinegar: ACV makes a great combination with the other ingredient and gives the sauce a nice sour touch.
Water: still, mineral water.
Erythritol: in granulated form. Depending on the sweetness you like, you can add in more or less. This sweetener has 0 carbs, won’t raise your blood sugar, and won’t knock you out of ketosis. You can substitute erythritol with any other healthy keto sweetener such as monk fruit, allulose or stevia.
Chili flakes: you can add more or less according to how much spice you can handle.
Xanthan gum: is used to thicken the sauce.
KETO COCONUT SHRIMP
- Food processor
For the shrimp
- 1 1/2 cup pork rinds
- 1/4 cup shredded coconut
- 24 shrimp
- 1 egg
- salt (to taste)
- black pepper (to taste)
For the chili sauce
- 1/2 cup apple cider vinegar
- 1/3 cup water
- 1/3 cup granulated erythritol
- 1 teaspoon chili flakes
- 1 teaspoon xanthan gum
Prepare the coconut shrimp
- Start by grounding the pork rinds into crumbs in a food processor.
- Mix the shredded coconut together with the pork rind crumbs and set aside in a bowl.
- In a small bowl, whisk the egg and add salt and pepper.
- Cover the shrimp one by one in the whisked egg, then cover it with the pork rinds.
- Place the covered shrimps in the air fryer and air fry for 10 minutes at 400 F / 200 C.
Prepare the chili sauce in the meantime
- Add the apple cider vinegar, water, erythritol and chili flakes to a pan en let cook for about 5 minutes.
- Carefully add in the kanthan gum little by little while whisking until the sauce starts to thicken.
- Serve together with the prepared coconut shrimp.
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Tip for making the sauce
Be careful when adding in the xanthan gum, add it little by little. If you add it all at once you may create ‘lumps’. If this happens, you can just put it through a strainer, and you’ll still have a nice thick sauce.