Low-Carb Coconut Shrimp

Serves 6

Ingredients

  • 3/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp finely grated lime peel
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 large eggs
  • 18 uncooked large shrimp, peeled, deveined, tails left intact
  • Peanut oil

Preparation

  1. Line a baking sheet with parchment paper.
  2. In a medium shallow bowl, combine the panko, coconut, lime peel, salt and pepper.
  3. In another medium bowl, whisk the eggs together.
  4. Add the shrimp to the whisked eggs and toss to coat.
  5. Transfer the shrimp, one at a time, from the eggs to the panko mixture, turning to coat all sides of the shrimp, then place on the prepared baking sheet.
  6. In a large skillet over medium-high heat, pour enough peanut oil to reach a depth of 1/4 inch. In batches, add the shrimp to the skillet. Fry for about 2 minutes per side or until golden and opaque in the center. Place the cooked shrimp onto paper towels to drain excess oil.

Nutritional Information per Serving

Serving size = 3 shrimp

  • 377.7 Calories
  • 21.9 g Fat
  • 402.3 mg Cholesterol
  • 6 g Carbohydrate
  • 1.5 g Fiber
  • 38.7 g Protein

Source: Epicurious

Photo credit: Elsie Hui on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Shrimp

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