Low Carb Coconut Macadamia Nut Shrimp
Dive into a tropical delight with this Low Carb Coconut Macadamia Nut Shrimp recipe, a perfect fusion of crispy, nutty, and naturally sweet flavors. Featuring succulent shrimp coated in a golden crust of unsweetened shredded coconut and finely chopped macadamia nuts, this dish brings a satisfying crunch while staying keto-friendly. Seasoned with a blend of almond flour, coconut flour, garlic powder, and spices, the shrimp are pan-fried to perfection in coconut oil for a light yet indulgent meal. The zesty touch of fresh lime wedges adds brightness, making it ideal for appetizers or as the star of your dinner plate. Ready in just 30 minutes, this gluten-free recipe is both quick and irresistibly delicious—sure to impress low-carb enthusiasts and seafood lovers alike!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Macadamia nuts, finely chopped
- 0.25 cup Almond flour
- 2 large Eggs
- 0.25 cup Coconut flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 tablespoons Coconut oil
- 1 whole Lime wedges
Instructions
Rinse and pat dry the shrimp, ensuring all excess moisture is removed.
In a medium-sized bowl, combine the unsweetened shredded coconut and finely chopped macadamia nuts.
In a separate shallow dish, whisk the eggs until fully blended.
In another shallow dish, mix the coconut flour, almond flour, salt, black pepper, and garlic powder.
Dredge each shrimp in the flour mixture, shaking off any excess.
Dip the flour-coated shrimp into the egg mixture, ensuring they are well-coated.
Press the shrimp into the coconut and macadamia nut mixture, coating each side evenly by gently pressing the mixture onto the shrimp.
In a large skillet, heat the coconut oil over medium heat until shimmering.
Add the coated shrimp to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook the shrimp for 2-3 minutes on each side, or until the crust is golden brown and the shrimp are opaque and cooked through.
Remove the shrimp from the skillet and let them drain on a plate lined with paper towels.
Serve the shrimp warm with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 9.4 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 510 mg | 39% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
