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Coconut Shrimp

constituents
For the Coconut Shrimp
mug desiccated unsweetened coconut
mug coconut flour
1 teaspoon Creole seasoning
1 tablespoon kosher swab
tablespoon garlic greasepaint
2 ladles pulverized erythritol sweetener
2 eggs
2 pounds jumbo shrimp, hulled( about 36 shrimp)
oil painting for frying
For the Dipping Sauce
mug real mayonnaise( I prefer Hellman’s or Dukes for store- bought)
2 soupspoons Sriracha hot sauce
2 ladles lime juice
1 tablespoon Worcestershire sauce
1 teaspoon granulated erythritol sweetener( I use Swerve)

Instructions

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For the Coconut Shrimp
Combine the coconut, coconut flour, Creole seasoning, swab, garlic greasepaint, and sweetener in a medium sized coliseum. Break the eggs into a small coliseum and beat well with a chopstick until completely combined.
Dip the shrimp into the egg admixture and also into the coconut admixture, rolling precisely to fleece. Do n’t handle the shrimp too important or the coating will fall off.
Fill a large pot with oil painting, about 3 elevation deep. Alternately you can use a deep range and set it to 375 degrees.
toast the pot on the cookstove, uncovered, over medium high heat until the oil painting is between 350 and 375degrees.However, you know the oil painting is ready when a small piece of chuck
turns golden brown within one nanosecond of adding to the oil painting,( If you do n’t have a thermometer. Do n’t eat the chuck
!?)
Once the oil painting is at the proper temperature, add about1/3 of the shrimp to the visage. Cook for 2 – 3 minuets or until golden brown and firm.
Remove with a strainer or slotted ladle and place on a paper kerchief- lined plate to drain. Repeat with the remaining2/3 of the shrimp,1/3 at a time. Serve hot.
For the dipping sauce
Combine all of the sauce constituents in a small coliseum. Stir well and serve with the hot shrimp.

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