Keto Coconut Shrimp Bites

Ingredients 0/9

Step 1

Lin a baking sheet with parchment paper, and set another one aside with a few layers of paper towels to drain the shrimp later. In a small bowl, mix together the coconut flour, onion powder, and garlic powder. In a separate bowl, beat the eggs until smooth.

Step 2

Pulse the macadamia nuts in a food processor just until they’re coarsely chopped—be careful not to overdo it or they’ll get too clumpy. Transfer the nuts to a third bowl and stir in the shredded coconut until everything is well combined.

Step 3

Now, take each shrimp and give it a light coating of the coconut flour mixture. Dip it into the beaten eggs, then press it into the macadamia-coconut mix so it’s nicely coated all over. Place each one on the parchment-lined sheet and keep going until all the shrimp are ready.

Step 4

Heat some ghee in a large skillet over medium heat. Once melted, add the shrimp in a single layer. Cook them for about 1½ to 2 minutes on each side, turning frequently and adding more ghee if needed, until they’re golden and cooked through. When they’re done, transfer the shrimp to the paper towels to drain off any extra oil. Sprinkle with salt and pepper to taste, and they’re ready to serve!