Instant Pot Keto shrimp with coconut milk curry is easy, fast, authentic, and keto and low carb. Cooks perfectly in the pressure cooker.
As I became a teenager, I gave up fried shrimp because I thought the fact that they were fried would make me fat. But now that I’m a die-hard Paleo eater, it’s the wheat flour-based breading that I eschew.
These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce.
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and radish mixed to taste.
Now I know the traditional ingredients of making coconut shrimp aren’t in here, but trust me here – you won’t be missing the old, traditional recipe.
When I first started my blog, Ditch The Wheat, I made a recipe for low carb coconut battered shrimp. It was great! I used it on more than shrimp. The low carb batter was good for making chicken balls, onion rings, anything deep fried
Ingredients. 1 pound raw shrimp, cleaned and deveined 2 tablespoonroom temperature pure butter, divided 1/2 cup chopped onions 1 garlic clove, minced
Shrimp, which is relatively low in saturated fat and calories and a good source of selenium, vitamin D and omega-3 fatty acids, can be a healthy food to
Get Baked Coconut Shrimp Recipe from Food Network