I’m always on the look out for cool recipes I can feature for my weekly fry-day feature. This week I’m breaking out the fryer and making some coconut battered shrimp! This is a classic restaurant dish and its pretty easy to make it keto friendly. Start by combining the liquids for the batter. Then get some unsweetened coconut. For added texture, I used a combination of flaked and shredded coconut. I mixed that together and then added an egg yolk to help the mixture set. Here’s the finished batter. Thoroughly dry off the shrimp. If you’re using frozen, make sure to thaw them first and remove any shell. Keep the tail on. Now for the messy part, coat the shrimp in the batter. And throw it in the deep fryer! While the shrimp was cooking, I whipped up a sauce by combining mayo, unsweetened lime juice and some chili garlic sauce. The chili garlic sauce is made by Huy Fong Foods who make Srirachi but this sauce doesn’t have carbs. Here’s the finished sauce. Here’s a close up of the coconut shrimp. They turned out really well! The coating stuck and turned golden brown. All hail the coconut gods!



Fry-day: Coconut Shrimp Author: Caveman Keto Nutrition Information Serves: 2 Serving size: 6 Shrimp

Calories: 670 Fat: 69

Carbohydrates: 7

Fiber: 3

Protein: 11 Prep time: 10 mins Cook time: 6 mins Total time: 16 mins Print Ingredients Shrimp

12 Large Shrimp

30 g Shredded Coconut

15 g Flaked Coconut

90 g Mayo (6 Tablespoons)

45 g Unsweetened Coconut Milk (3 Tablespoons)

1 egg yolk

Dip

60 g Mayo (4 Tablespoons)

10 ml Chili Garlic Sauce (2 tsp)

5 ml Unsweetened Lime Juice (1 tsp) Instructions Thaw and dry the shrimp Mix together the rest of the shrimp ingredients Coat the shrimp in the mixture Drop the shrimp into the fryer and cook until golden brown Mix the dip ingredients together Serve! 3.2.2265