Coconut Shrimp with Homemade Cocktail Sauce
Fish
Ingredients
1lb raw large ( we used jumbo ) shrimp
1 1/4 cup unsweetened shredded coconut
3/4 cup crushed pork rinds ( this replaces the panko)
1 1/2 cups coconut flour
3 eggs
1/8 cup heavy cream
garlic seasoning to taste
Salt to Taste
Pepper to Taste
2 cups coconut oil or any oil for frying ( approx )
Cocktail Sauce
1/2 cup sugarfree ketchup
2 tbsp horseradish
1 1/2 tbsp worchestire
1 squirt of lemon juice
Hot sauce ( optional ) to taste
Directions
Heat your cast iron skillet , add coconut oil to melt and heat up.
Make your cocktail sauce first so it can sit in the fridge and marry all the flavors. I combined all ingredients in a small Mason jar, shook it up, and put it in fridge.
1) Take shrimp out and lay on a paper towel lined baking sheet to kinda dry em a bit.
2) Put eggs in a bowl and beat , add heavy cream and whisk in.
3) Put coconut flour in a separate bowl. Add Salt, Pepper, Garlic to taste
4) Crush your pork rinds and put in another bowl , add shredded coconut to pork rinds , combine with your hand.
5) Dunk shrimp in egg , then coconut flour, then egg again, then panko ( pork rind ) coconut mixture. As you get them coated place on a wire cooling rack over a baking sheet. Repeat til all are coated.
6) Place 5 to six in skillet and fry 2 to 3 mins each side til golden brown , place on paper towel lined baking sheet... get out your homemade cocktail sauce and enjoy !!