Ingredients
4
4 servings
- •1 pound jumbo shrimp, peeled and deveined
- •¼ cup coconut flour
- •½ teaspoon onion powder
- •½ teaspoon garlic powder
- •2 eggs, or more as needed
- •1 cup macadamia nuts
- •1 cup unsweetened shredded coconut
- •2 tablespoons ghee, or more to taste
- •1 pinch sea salt and ground black pepper to taste
Instructions
- Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
- Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
- Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
- Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
- Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.
Nutritional Facts
Per 4 servings
- Calories: 732
- Carbohydrate: 27g
- Fat: 61g
- Fiber: 11g
- Protein: 27g
- Sugar: 4g
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