Ingredients
For the Coconut Shrimp:
3/4 cup desiccated unsweetened coconut
3/4 cup coconut flour
1 tablespoon Creole seasoning
1 teaspoon kosher salt
1/2 teaspoon garlic powder
2 teaspoons powdered erythritol sweetener
2 eggs
2 pounds jumbo shrimp, peeled (about 36 shrimp)
Oil for frying
For the Dipping Sauce:
1/2 cup real mayonnaise (such as Hellman’s or Dukes)
2 tablespoons Sriracha hot sauce
2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1 tablespoon granulated erythritol sweetener (such as Swerve)
Step-by-Step Instructions
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