Bacon & Butter: The Ultimate Ketogenic Diet Cookbook by Celby Richoux

Author:Celby Richoux [Richoux, Celby]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2015-01-08T08:00:00+00:00

FISHY FAVORITES

PER SERVING

RATIO: 3:1

CALORIES: 374

TOTAL FAT: 22.5g

CARBS: 11.5g

NET CARBS: 11.1g

FIBER: 0.4g

PROTEIN: 28.4g

COCONUT SHRIMP

SERVES 6

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES TOTAL TIME: 30 MINUTES

Nothing says tropical paradise like a batch of coconut shrimp. Paired with a tangy aioli, these are just as good as the non-keto version, if not better.

FOR THE COCONUT SHRIMP

Oil for frying

1 cup unsweetened shredded coconut

½ cup unsweetened flaked coconut

¼ cup unsweetened coconut milk

½ cup mayonnaise

2 egg yolks

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 pound shrimp, peeled and deveined, tails left on

FOR THE AIOLI

½ cup mayonnaise

2 tablespoons chili sauce, such as Huy Fong Foods brand

2 teaspoons freshly squeezed lime juice

1 teaspoon red pepper flakes

To make the coconut shrimp

1. In a large pot, heat 2 inches of oil to 350°F for deep-frying.

2. In a medium bowl, thoroughly mix together the shredded coconut, flaked coconut, coconut milk, mayonnaise, egg yolks, salt, pepper, and garlic powder.

3. Using 1 to 2 tablespoons of batter, carefully form it around each shrimp, leaving the tails exposed.

4. Immediately drop the battered shrimp into the preheated oil. Repeat with 2 to 3 more shrimp. Cook for 4 to 6 minutes, until golden brown.

5. Remove the shrimp from the oil. Set aside to cool on a paper-towel-lined plate. Repeat the process with the remaining shrimp.

To make the aioli

1. In a small bowl, thoroughly combine the mayonnaise, chili sauce, lime juice, and red pepper flakes.

2. Serve immediately with the coconut shrimp.

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