- 1/2 lb super jumbo shrimp, raw, tail-on
- 1/3 cup pork rind crumbs
- 1 tsp unflavored gelatin
- 3 tbsp egg white powder
- 1/2 cup unsweetened shredded coconut
- 1/16 tsp pure stevia
- 1/4 tsp black pepper
- 1 large egg
- coconut oil or frying fat of your choice
- 1 1/2 tbsp chili garlic sauce
- 3 tbsp Good Good brand zero sugar apricot preserves
In a medium bowl combine the pork rind crumbs, gelatin powder, egg white powder, coconut, stevia and black pepper.
In a separate bowl beat the egg.
One at a time, dip each shrimp into the egg first and then toss in the breading mixture. If desired, double coat by tossing the shrimp back into the egg and then back into the breading mixture.
In a large frying pan heat about 1/2 cup of coconut oil or other frying fat of your choice on medium heat until it just barely begins to smoke.
Cook breaded shrimp for 1 1/2-2 minutes per side in the hot oil. Always check for doneness.
Remove from the pan to a paper towel lined plate or wire rack. Allow to cool slightly before enjoying!
Mix the chili sauce and preserves together in a small bowl
Airfryer instructions: Place breaded shrimp in the airfryer basket and spray lightly with cooking spray or drizzle with a bit of melted bacon grease or ghee. Cook at 400 degrees for about 8 minutes, flipping halfway through. Always check for doneness and adjust cook time as needed.
This recipe would work well in a deep fryer. Refer to your deep fryer’s instructions.
This recipe was inspired by: https://sallysbakingaddiction.com/easy-coconut-shrimp