Coconut Shrimp Delight

Ingredients:

• For the Coconut Shrimp:
  • 3/4 cup desiccated unsweetened coconut
  • 3/4 cup coconut flour
  • 1 tablespoon Creole seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons powdered erythritol sweetener
  • 2 eggs
  • 2 pounds jumbo shrimp, peeled (approximately 36 shrimp)
  • Oil for frying
• For the Dipping Sauce:
  • 1/2 cup real mayonnaise (preferably Hellman’s or Dukes)
  • 2 tablespoons Sriracha hot sauce
  • 2 teaspoons lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon granulated erythritol sweetener (Swerve)

Instructions:

For the Coconut Shrimp:

1. In a medium-sized bowl, combine desiccated coconut, coconut flour, Creole seasoning, kosher salt, garlic powder, and sweetener.
2. Beat eggs in a separate bowl until fully combined.
3. Dip peeled shrimp into the egg mixture, then into the coconut mixture, rolling carefully to coat. Avoid excessive handling to prevent the coating from falling off.
4. Fill a large pot with oil (about 3 inches deep) or use a deep fryer set to 375 degrees.
5. Heat the pot uncovered over medium-high heat until the oil reaches 350-375 degrees (or use the breadcrumb test – when a small piece turns golden brown in one minute, the oil is ready).
6. Add about one-third of the shrimp to the pot and cook for 2-3 minutes until golden brown and firm.
7. Remove shrimp with a strainer or slotted spoon and place on a paper towel-lined plate to drain. Repeat with the remaining two-thirds of the shrimp. Serve hot.

For the Dipping Sauce:

1. Combine all sauce ingredients in a small bowl.
2. Stir well and serve with the hot coconut shrimp.

Enjoy this delectable Coconut Shrimp Delight with the zesty dipping sauce for an exquisite culinary experience!