CRISPY LOW CARB COCONUT PRAWNS
Serves 14
4.2 grams Carbs per Serve (39g per serve)
Ingredients
- 14 medium prawns
- 1 cup unsweetened shredded coconut
- 1 egg
- 1/2 cup coconut flour
- 2 tablespoons lemon juice or lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- salt & black pepper to taste
- 3 cloves garlic sliced
- olive or avocado oil for frying
METHOD
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Shell & devein prawns, tails intact
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Drizzle lemon or lime juice on prawn.
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Season prawns with salt, pepper, chili powder, cayenne pepper and cumin. Refrigerate for 30 minutes to 1 hour.
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Beat egg in a bowl.
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Place coconut flour on a plate or zip lock plastic bag then season with salt and ground black pepper.
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Place dried coconut on a plate and season with salt, ground black pepper and smoked paprika.
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Dredge seasoned prawn on coconut flour and shake of any excess particularly on the tail. Dip in beaten egg and coat with seasoned coconut except the tail.
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Heat pan and pour olive oil. Sauté garlic.
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Fry coated prawns on top of garlic about 2 to 3 minutes on each side or until prawn turns into pink or golden orange in color. Drain.
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Serve on a bed of lettuce and sweet chili sauce on the side. Enjoy while crisp!