Coconut Shrimp Delight: A Keto-Friendly Twist!

Step 1

Prepare for a culinary adventure by laying down a sheet of parchment paper on a cookie sheet, then add a touch of practicality by layering another cookie sheet with a few sheets of paper towels.

Step 2

Let's get creative in the kitchen! Combine coconut flour with a sprinkle of onion powder and garlic powder in a dainty little bowl. In a separate bowl, give those eggs a good whisk until they're perfectly blended.

Step 3

Time to give those macadamia nuts a whirl in the food processor until they're just coarsely chopped – remember, a light touch is key here to avoid clumping. Transfer the nutty goodness to a separate bowl and mix in the coconut until everything is harmoniously combined.

Step 4

Now, for the fun part! Gently coat each shrimp in the coconut flour mixture, making sure every side gets a taste. Dip them into the whisked eggs next, followed by a roll in the macadamia-coconut concoction. Arrange these beauties on the parchment-lined cookie sheet, and repeat the process with the rest of the shrimp.

Step 5

In a spacious skillet, melt some ghee over medium heat until it's sizzling. Time to introduce the shrimp to the party! Cook them up, giving them a golden brown hue and ensuring they're cooked through – about 1 1/2 to 2 minutes per side should do the trick. Once they're done, let them rest on the paper towels to drain any excess oil. A sprinkle of salt and pepper will elevate the flavors, so don't skip this step. Voilà! Your delectable dish is ready to be served.