When I first started my blog, Ditch The Wheat, I made a recipe for low carb coconut battered shrimp. It was great! I used it on more than shrimp. The low carb batter was good for making chicken balls, onion rings, anything deep fried… Somethings just taste better deep fried. I had some shrimp that I needed to use and once again I turned to my low carb coconut battered shrimp recipe. Except, I revised it. Ten months since making the first low carb batter recipe I know a thing or two about working with coconut flour.
I would describe coconut flour as a flour that is constantly going through PMS. Once you get a feel for it the possibilities are endless. I’ve made some pretty awesome doughnuts, pie dough, squares, cupcakes, cookies and even monkey pull apart bread from it. That’s a glimpse at some future blog recipes and recipes for my upcoming book on gluten free/low carb/dairy free treats.
- 2 eggs
- 2 ½ tbsp coconut flour (I didn’t sift it)
- ¼ tsp of baking powder
- dash of Salt & pepper
- 1 tsp of your Preferred seasoning *optional
- 8 medium sized shrimp, without the shell
- ½ cup or more of unsweetened coconut flakes
- Preheat your deep fryer to 325 F.
- In a bowl whisk the eggs.
- Add the coconut flour, baking powder, salt & pepper, and any additional seasoning.
- Mix until the batter is smooth.
- Put the shredded coconut flakes in a separate bowl.
- This part gets messy. One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes.
- Press the coconut flakes all over the shrimp and set aside.
- Repeat for each shrimp.
- Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the underside of the batter is golden.
- The shrimp is done when it floats to the top and both sides of the batter is golden brown. The shrimp is a pink colour.
You get posts emailed to you, a newsletter and deals on products.