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Keto Coconut Bang Bang Shrimp

Published
Cooking time 15-30 Minutes
Main Ingredient Seafood
Skill Level Beginner
Servings 2 people
Calories 803kcal
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Ingredients

  • ½ pound raw shrimp 41/30
  • 2 eggs
  • 1 tablespoon water
  • ½ cup coconut flour
  • ½ cup pork rind crumbs (about 2 cups whole pork rinds)
  • ½ cup shredded coconut
  • 3 cups coconut oil
  • 1 teaspoon salt

Dipping sauce

  • ½ cup sour cream
  • ½ cup cup avocado mayo
  • 2 tablespoons sriracha chili sauce

Nutrition (per serving)

Calories803kcalNet carbs10gFat60gProtein44g

Instructions

  • De-vain and shell ½ pound raw shrimp.
    ½ pound raw shrimp
  • In bowl, scramble 2 eggs with 1 tablespoon water.
    2 eggs, 1 tablespoon water
  • Use three seperate bowls, set up breading station. Fill the first with ½ cup coconut flour. Fill the second with egg wash. Fill the third with ½ cup pork rind crumbs and ½ cup shredded coconut.
    ½ cup coconut flour, ½ cup pork rind crumbs, ½ cup shredded coconut
  • Dredge shrimp in coconut flour, then egg, then pork rind mixture. Press to coat.
    2 eggs, ½ cup coconut flour, ½ cup pork rind crumbs
  • In deep pan, heat 3 cups coconut oil to 350 degrees F / 177 degrees C.
    3 cups coconut oil
  • Fry shrimp for 2 to 3 minutes, until golden. Remove and drain on paper towels. Sprinkle 1 teaspoon salt over shrimp while hot.
    1 teaspoon salt

Dipping sauce (optional)

  • In bowl, mix ½ cup sour cream, ½ cup cup avocado mayo, and 2 tablespoons sriracha chili sauce until smooth.
    ½ cup sour cream, ½ cup cup avocado mayo, 2 tablespoons sriracha chili sauce
  • Serve with ship and enjoy.

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