Low Carb Coconut Macadamia Nut Shrimp
Transport your taste buds to a tropical paradise with this Low Carb Coconut Macadamia Nut Shrimp recipe. Perfectly tender shrimp are encrusted in a crunchy, buttery coating of unsweetened shredded coconut, finely chopped macadamia nuts, and a blend of almond and coconut flours for a naturally gluten-free, low-carb delight. Seasoned with garlic powder, salt, and black pepper, these shrimp are pan-fried to golden perfection in fragrant coconut oil, delivering a mouthwatering balance of texture and flavor. Ready in just 30 minutes and served with zesty lime wedges, this keto-friendly dish is ideal as a flavorful appetizer or a light, satisfying main course. Whether you're embracing a low-carb lifestyle or looking for a unique seafood dish, this recipe brings tropical flair and wholesome ingredients to your table.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Macadamia nuts, finely chopped
- 0.25 cup Almond flour
- 2 large Eggs
- 0.25 cup Coconut flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 tablespoons Coconut oil
- 1 whole Lime wedges
Directions
Step 1
Rinse and pat dry the shrimp, ensuring all excess moisture is removed.
Step 2
In a medium-sized bowl, combine the unsweetened shredded coconut and finely chopped macadamia nuts.
Step 3
In a separate shallow dish, whisk the eggs until fully blended.
Step 4
In another shallow dish, mix the coconut flour, almond flour, salt, black pepper, and garlic powder.
Step 5
Dredge each shrimp in the flour mixture, shaking off any excess.
Step 6
Dip the flour-coated shrimp into the egg mixture, ensuring they are well-coated.
Step 7
Press the shrimp into the coconut and macadamia nut mixture, coating each side evenly by gently pressing the mixture onto the shrimp.
Step 8
In a large skillet, heat the coconut oil over medium heat until shimmering.
Step 9
Add the coated shrimp to the skillet, cooking in batches if necessary to avoid overcrowding.
Step 10
Cook the shrimp for 2-3 minutes on each side, or until the crust is golden brown and the shrimp are opaque and cooked through.
Step 11
Remove the shrimp from the skillet and let them drain on a plate lined with paper towels.
Step 12
Serve the shrimp warm with lime wedges on the side for squeezing.
Nutrition Facts
| Serving size | (790.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2155.8 |
| Total Fat 162.4g | 0% |
| Saturated Fat 86.3g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1229.3mg | 0% |
| Sodium 1879.4mg | 0% |
| Total Carbohydrate 49.2g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 9.4g | |
| Protein 140.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 509.5mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2053.7mg | 0% |
Source of Calories