Crispy shrimp are coated in a lightly sweet coconut crust and cooked until perfectly golden. A drizzle of creamy Bang Bang sauce adds a punch of sweet heat that makes this Keto Coconut Bang Bang Shrimp irresistibly bold and satisfying.
Instructions
- De-vain and shell ยฝ pound raw shrimp.ยฝ 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 first with ยฝ cup coconut flour. Fill second with egg wash. Fill third with ยฝ cup pork rind crumbs and ยฝ cup shredded coconut.ยฝ cup coconut flour, ยฝ cup pork rind crumbs, ยฝ cup shredded coconut
- Dredge shrimp in coconut flour, then egg, then pork rind mixture. Press to coat.2 eggs, ยฝ cup coconut flour, ยฝ 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.
Dipping sauce
- In bowl, mix ยฝ cup sour cream, ยฝ cup cup avocado mayo, and 2 tablespoons sriracha chili sauce until smooth.ยฝ cup sour cream, ยฝ cup cup avocado mayo, 2 tablespoons sriracha chili sauce
- Serve with ship and enjoy.
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