*The updated recipe for these coconut battered shrimp is here.
This recipe came to me when I was having an unusual craving for deep fried foods. For anyone who knows me I don’t crave deep fried anything! Even before I started eating low carb I still didn’t eat Kentucky Fried Chicken with my family. I was honestly appalled by the idea of eating food submerged in grease. All of a sudden I wanted, like I REALLY wanted, had to have couldn’t wait to eat something deep fried.
My family was making shrimp pasta for dinner that night so I took my portion of jumbo shrimp and decided to go on a cooking adventure. Hmmmmm what can I make with shrimp that is deep fried??? I decided on the big battered shrimp that you get when you go to a Chinese restaurant. Except I decided to add coconut flakes to the shrimp. MmmmMMmmm coconut.
I’m amazed at the outcome of my cravings. The batter is fantastic. When I eat these battered shrimp, which is fast becoming one of my favourite meals, I forget that I’m eating low carb. These are so good I would recommend them to non-low carbers.
Low Carb Coconut Battered Shrimp
- 2 large eggs
- Dash of Salt & pepper
- About 1 tsp of Club House Roasted Garlic & Peppers seasoning (more if you really like the seasoning)
- ¼ cup of coconut flour
- ½ tbsp of baking powder
- Water (used to thin out the batter)
- 6 large size unshelled shrimp
- ½ cup of unsweetened shredded coconut
- *You will need oil for deep frying
- Heat cooking oil to 325 degrees
- In a bowl whisk the eggs.
- Add the salt, pepper, and Roasted Garlic & Peppers seasoning.
- In a separate bowl mix together the flour and the baking powder.
- Slowly add the wet ingredients to the dry ingredients.
- Add enough water to the mixture to create a smooth thick “batter like” consistency. The batter will resemble a thick paste. This is ok.
- Put the shrimp into the batter and use a spatula to cover the shrimp.
- Take shrimp out of batter and put it in a small pile of unsweetened coconut flakes.
- Using your hands pat the coconut flakes over the battered shrimp.
- Place in the heated oil.
- Once the underside of the shrimp is lightly brown use tongs to flip it.
- When both sides are lightly brown and the shrimp is pink it is done.
- Now sit back and enjoy your delicious coconut battered shrimp!
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.