Friday, February 24, 2012

LCHF Coconut Shrimp with Orange Chili Dipping Sauce

Each prepared shrimp weighs in at about ¾ g carbs, so half of the recipe, served as a main dish, is just 5.5 g carbs.  Two tablespoons of the dipping sauce add just about 3 grams of net carbs to the meal, but are well worth it. 

Serve with stir-fried green beans for a delicious, well-rounded meal. 

Coconut Shrimp (Serves 2 for dinner, or 4 for appetizers)

  • ¾ cup almond flour
  • 1 cup unsweetened shredded coconut
  • 2 tsp grated lime peel
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 eggs, beaten
  • 1 pound (15) raw jumbo shrimp, shells removed
  • Olive oil, for frying
  1. Mix almond flour, coconut, lime peel, salt and pepper together and set aside.
  2. Toss shrimp in beaten eggs to coat.
  3. Dredge shrimp, one at a time, in the coconut mixture.
  4. Add enough oil to the skillet to coat the bottom of the skillet, about 1/8 up the side, and heat on medium high (feel free to add a couple tablespoons of coconut oil if you have any).
  5. Fry the shrimp in the oil for 2 minutes per side, then let drain on paper towels.
  6. Serve shrimp with dipping sauce for a delicious appetizer, or even as a main dish.

Dipping Sauce
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • ¼ tsp red chili flakes (optional – adjust to suit your tastes)
  • ¼ tsp garlic powder
  • ¼ cup sugar free orange marmalade 
  • ½ cup water
  • 2 tbsp soy sauce
  1. Heat olive oil in a small saucepan over medium heat. 
  2. Add next four ingredients to hot oil and sauté until softened.
  3. Add marmalade, water and soy sauce to the pan, and stir to combine. 
  4. Bring mixture to a boil and cook for 1 minute. 
  5. Serve sauce with coconut shrimp, and enjoy.

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