Coconut shrimp was never so delicious or so healthy! Eat them all up yourself or serve them at your next dinner party. Your guests will never know they’re Keto! Eat them just like this, or make my Sugar Free Asian Sweet Chili Sauce to dip them into!
In a bowl add egg, garlic powder, ginger, white pepper and salt. Beat well with a fork to combine.
*Note: I use 1/2 tsp. of each seasoning however each of the seasonings listed here create a certain amount of “heat” on the tongue. If you prefer a milder taste, start with 1/4 tsp. of each and adjust per your preference. You may also substitute black pepper for the white, but use less.
Place your prepared shrimp in the egg wash and toss to coat well and evenly.
In a separate bowl, combine Pork Panko, shredded coconut and allulose.
Note: I prefer a finely milled coconut, such as Bob’s Red Mill brand.
Prepare your air fryer by spraying the basket with coconut oil cooking spray.
Remove shrimp from the egg wash one at a time and dredge through the dry mix to coat well. Lay each shrimp in the bottom of your air fryer basket. Shrimp should be in a single layer with a little room.
Note: I can fit six shrimp at a time in my air fryer, so I would cook this entire recipe in two batches.
Fry for 7 minutes at 380 degrees.
Note: Cook times may vary due to differences in air fryers or shrimp sizes. I suggest that you start with a 5 minute cook time and add additional time, in minute increments the first time you make this recipe.
Alternatively, you can make this recipe in larger batches in your oven on a cookie sheet. Just spray your cookie sheet with coconut oil cooking spray and bake on a 375 degree convection setting for approximately 7 minutes, checking them after 5 minutes.