Keto Colombian Coconut Shrimp Bites with Avocado Dipping Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 avocado
• 1/4 cup coconut milk
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Coconut oil for frying

Instructions

1. In a shallow dish, combine shredded coconut and almond flour.
2. In another shallow dish, beat the eggs with salt and black pepper.
3. Rinse and pat dry the shrimp. Dip each shrimp in the egg mixture, then coat with the coconut almond flour mix, pressing gently to adhere.
4. Heat 1 inch of coconut oil in a skillet over medium heat until shimmering. Fry the coated shrimp in batches for 2 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate to drain.
5. In a blender, combine avocado, coconut milk, lime juice, cilantro, garlic powder, and cayenne pepper (if using). Blend until smooth and creamy. Season with salt and pepper to taste.
6. Arrange the fried shrimp on a serving platter and serve immediately with the avocado dipping sauce.

Chef’s Insight

To enhance the aroma, add a pinch of ground cumin to the coconut-almond flour mix.

Notes

The avocado dipping sauce can be made ahead of time and stored in an airtight container in the refrigerator until ready to use.