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Low-Carb Coconut Fried Shrimp With Sugar-Free Cocktail Sauce

Avatar photoRhonda Cawthorn
This keto coconut shrimp (with a delicious seafood sauce) brings the tropical crunch you crave without the carbs you don’t.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Seafood
Cuisine American
Servings 4 servings
Calories 341 kcal

Ingredients
  

  • 2 eggs beaten
  • 1 cup unsweetened coconut flakes
  • 1 cup crushed pork rinds about 42 grams
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons arrowroot powder
  • 1/2 cup coconut oil for frying

For The Cocktail Sauce:

  • 1 cup tomato sauce
  • 2 teaspoons sweetener
  • 2 cloves garlic
  • 1 teaspoon onion powder
  • 1 1/2 tablespoons white vinegar
  • 2 teaspoons horseradish
  • Pinch of salt

Instructions
 

  • Set up a dredging station with two large plates or shallow pie plates. Add eggs to one plate. In the second plate, combine coconut flakes and crushed pork rinds. Set aside
  • Pat shrimp dry. Toss in arrowroot powder.
  • Dredge shrimp in egg wash.
  • Dredge shrimp in coconut mixture. Use your hands to pat the mixture onto the shrimp so it sticks. Make sure they are well coated.
  • Heat coconut oil over medium-high heat in a frying pan until sizzling. Fry shrimp 3-4 minutes until golden brown. Cook in batches if needed. Be careful not to overcook.
  • Transfer to a paper-towel-lined plate to absorb grease. Serve immediately with sugar-free cocktail sauce (recipe below) and a lemon wedge.

For The Cocktail Sauce:

  • Add all ingredients to a food processor. Pulse until well blended. Transfer to a small bowl and refrigerate until ready to serve. Store leftovers in an airtight container for up to 1 week in the refrigerator.

Nutrition

Calories: 341kcalCarbohydrates: 17gProtein: 32gFat: 19gSaturated Fat: 14gSodium: 604mgFiber: 5g
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