This week we are trying out another epic savory recipe from Sugarless Crystals: Keto Coconut Shrimp. These crispy, crunchy shrimp are packed with flavor, and because we used a special ingredient in the breading they are also 100% low carb and keto-approved. Hungry yet? Let's get cooking!

Keto Coconut Shrimp Recipe:

Ingredients:

• 6 ounces raw peeled deveined shrimp
• 1/2 cup pork rind breadcrumbs (you can grind up your own, but we also recommend Pork Kings!)
• 1/2 cup unsweetened shredded coconut
• 1 tablespoon granulated sweetener
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 teaspoon coconut extract

Instructions:

1. Thaw shrimp. Then place shrimp between paper towels and press excess water out. You need to do this before frying to keep excess water from coming out during the frying process.
2. Combine breadcrumbs, shredded coconut, salt, pepper and granulated sweetener
3. In a bowl beat 2 eggs and add coconut extract
4. Prep all shrimp by dipping in egg wash then into breadcrumb mix
5. In a frying pan heat oil to medium high, do not have oil too hot. If it's too hot the breading will burn immediately.
6. Place shrimp in and space them out, don't crowd the pan. By the time you place them all down it should be time to flip them. This is how fast this recipe cooks. Check for a golden color of course and pink tails.
7. For doneness, if the heat is the right temperature by the time the crust is golden the shrimp will be fully cooked.
8. Remove from oil when golden then serve.