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 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 first with ½ cup coconut flour. Fill second with egg wash. Fill 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.
Dipping sauce
- 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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